Can anyone testify that this works?

I had a friend mention that she does this and gets much flatter cakes.

I hate cutting the tops off cakes!

Or are home-made/bought baking strips/ baking with the flower nail the only way to go...?

It works for me. I just baked a 6" cake yesterday at 325 and didn't have to level it at all.

I bake mine at 350...BUT I never preheat my oven more than the 10 minutes it takes me to prep pans and make batter. (It takes about 15-20 minutes to my oven to get up to temp) I also use the convection controls on my stove. It is a natural gas stove if that helps at all.

Once out of the oven I lay a clean kitchen towel on the cakes while still in the pan and press down evently. This flattens the cakes out if there is a slight dome to them. I rarely ever have a need to level.

mimmablue, welcome to CC. I've sent you a separate private message (PM) with a long document I typed on the subject of level cakes and smooth buttercream. Sorry I have to send it that way, but I can bake WAY better than I can use a computer.

I always bake at 325 with bake even strips and have also used the "smash" method immediately after taking out of oven. Zero domes.

Thanks for the replies!

I am on a fan-forced celsius oven so would probably try baking at about 110C to start with.

Love the tip about pressing down on the cake too!