Try as I might when placing equal amounts of cake batter in my pans,it is always higher one side than the other.Is there a trick to this.Thank you
AYou mean when they come out of the oven? Sounds like your oven is sitting crooked, or your racks aren't all the way in straight.
AWeigh your pans.
You mean when they come out of the oven? Sounds like your oven is sitting crooked, or your racks aren't all the way in straight.
I never gave thought to this, I keep thinking it is me not spreading level to start with.I have a fan forced oven and am noticing one side is cooking quicker than the other
If you have a convection/"fan forced oven" and your batter is light, the fan is blowing the batter and making one side thinner and the other side higher/thicker.
If you can turn off the fan, I think you'll be happier with the results.
Goodness me,now that really could be it,sadly though I cannot turn off the fan.I have been noticing more as I have been practising using small amounts of batter for a rainbow cake.When I fill I will have to level then.Thank you for the link.
My best suggestion would be to try to collar the pan so that the air has less effect on the surface of the batter???? I don't know if it will work, but it might be worth a try.
ATurn the Pan half way through baking.
my oven is a little crooked; so 15 min into baking I turn my cake once to the exact opposite position and it helps a lot (though not a perfect cake, but better).