Please help me...Everytime I bake a cake they shrink away from the pan are overdone on the outside and domed in the center. My goal is to achieve a nice cake that is level across that bakes evenly. Is this too much to ask...lol
I find that using Bake Even strips and baking at a lower temperature helps. I tend to overfill my pans a little so my cakes bake up a little high so I still have to level a bit. I've read other posters saying they use parchment paper around the sides of their pans to help with the overflow. I keep forgetting to try it myself, but will one of these days. I don't mind trimming some because I love cake scraps. Hope those ideas help.
I agree. I think slowing your cook time down will help alot. I have never used a flower nail or baking strips. And I do bake my cakes between 300-325. HTH.
I never use flower nails and I quit using the bake even strips. Turn that temp down! Never more than 325, and don't be afraid of 300 especially for bigger layers.
Leah_s
thank you! I thought about 300 but was a little nervous. I baked at 325...I will try to lower. I hate the bake even strips because I feel like they are always falling off the darn pan! Thank you everyone!
I feel like I see these beautiful cakes and when mine come out I'm trimming most of them away to level them wasting so much cake! Thanks again
OK...So I made two large bible cakes last weekend and I am amazed at how even they baked, no dome, no shrunken edges! Thank you Leah_s...I baked them at 300, was patient and they were perfect!
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