How do you bake you cakes evenly?
Do you use bake even strips? a flower nail? another method?
Not only evenly as in level, but also texture.
We seem to get a crust on all of our cakes, and I'd like to know if you think this is acceptable, or do you carve it off? The crust we get is about 3mm thick all round. I find it keeps the moisture in the cake, but I'm worried that people wont like this.
So what's your technique, for completely decorated cakes to those that are simply butter creamed on the top and in the middle?
I use bake even strips and a flower nail or two depending on the size of the cake. Usually gets most of the crust off when leveling. One thing that I've started doing is to cover the cake with something like tupperware tub or larger cake pan and let it cool that way. It keeps the edges from getting hard. It takes longer to cool but makes a very soft cake. Hope this helps some.
I always use my homemade terry cloth baking strips and a flower nail for 10 inch or bigger. And smaller cakes if I remember. I never have to level cause I get no dome and I don't trim the sides cause they aren't crusty, they are soft to the edge. I don't worry about them drying out cause I either cover them after they cool or frost them and the BC helps seal in the moisture, plus covering them. I think if I bit into a crunchy edge I would think it is overbaked. I only do BC filling and frosting.