my cakes never seem to rise high like most of the videos I see. Their cakes seem to rise to the top of the pan and a dome over that. Sometimes I get a dome but then it sinks. I;m not using large pans they are 8 - 10" wilton pans what am I doing wrong?
Is your baking powder and/or baking soda fresh? They do deteriorate over time.
Are you using cake mixes or from scratch? also as Shanter has said make sure your baking powder and baking soda are not too old.
No I check both of them all the time. I use both mixes and scratch. Do I fill the pans 1/2 full or 3/4 full? Some tutorials and books say one thing then another. When you make a normal layer cake how high do your layers get.
I normally do about 2/3 full. How much do other people here fill up their pans?
AThe batter I'm using determines whether I fill 1/2 full or 2/3 full. Some rise more than others. What has given me the most predictable, even results has been the using of bake even strips and a metal flower nail in the middle of the cakes. I believe if the cake sinks in the middle upon removing from the oven, your centers are not fully baked. If you aren't using a heating core of some sort, give that a shot.
This is gonna sound like a weird question, but how clean is your oven? Seriously, a dirty ocen can wreak havoc on a cake!
This has happended to me in the past... My problem was my oven. My oven was reading 350 degrees but when I bought a oven thermometer to verify my oven,
I had to set my oven at 365 to reach an actual tempature of 350 degrees.
Hope this was helpfull. Good luck!