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I want a flat cake.. - Page 3

post #31 of 54
Quote:
Originally Posted by ddaigle View Post

I like domes!    I get a cake snack or use for cake balls!icon_biggrin.gif

so True DDAIGLE. I make cake pops out of mine. My kids love them heheheicon_lol.gif

post #32 of 54

I have an AGBAY and a long knife. The AGBAY would be a GREAT bookend if it weren't so dangerous....

seriously though, it's just my personal opinion and I know it is in the minority, but I don't like to have to spend the time to lower the knife everytime I make a cut. Takes 3 times longer. I like my knife and my AGBAY fell apart about 6 months ago and I haven't bothered to put it back together. (Not that I could get the re-assembly figured out anyway.)

 

AGBAY is kinda like the CakeSafe. Some people swear by it, some people think it's overpriced for what you get. Eh, potato, potahto. 

life is short, get a cakesafe.
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life is short, get a cakesafe.
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post #33 of 54

Nobody has mentioned what they do to the pans.  In addition to using the magic cake strips, I do NOT grease my pans at all.  I just line the bottoms with parchment cut to shape, and the cake rises up the sides a little better.  Then the strips do the rest of the work.  

post #34 of 54
I also line the bottom of the pans but don't grease or flour them.
post #35 of 54

I just spent the morning baking and used the batter-up-the-of-the-pan method (how come I never thought to do that before?). It really helped my cakes rise evenly, even more than they do with just the bake-even strips. I want to try the parchment-with-ungreased-sides method, too. That's the way angel food cakes get their height, but I'd never thought of trying it with regular cakes. Thanks for the tip, BakingIrene and costumeczar.

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #36 of 54

I just read a tutorial the other day, on here, about making cake edges sharp and precise; I wish I could remember what the title was called...but maybe you could find it by doing a search...:/ sorry, I couldn't be more helpful (If I could explain, I would, but it'd be a mess!).

Today you are You, that is truer than true. There is no one alive who is Youer than You. -Dr. Suess

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Today you are You, that is truer than true. There is no one alive who is Youer than You. -Dr. Suess

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post #37 of 54
Quote:
Originally Posted by Marianna46 View Post

I just spent the morning baking and used the batter-up-the-of-the-pan method (how come I never thought to do that before?). It really helped my cakes rise evenly, even more than they do with just the bake-even strips. I want to try the parchment-with-ungreased-sides method, too. That's the way angel food cakes get their height, but I'd never thought of trying it with regular cakes. Thanks for the tip, BakingIrene and costumeczar.


That tip (ungreased sides)  does not work for EVERY cake - if you try that with a mudcake you will have half your cake stuck to the sides

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

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Th...

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
(1 photos)
  
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post #38 of 54
Quote:
Originally Posted by ApplegumPam View Post


That tip (ungreased sides)  does not work for EVERY cake - if you try that with a mudcake you will have half your cake stuck to the sides

No you don't.  

 

ALL cake batter sticks to ungreased pan sides, that's the whole point.  

 

When the cake is cold, you run a small knife around the edge and the cake comes out in one piece supported by the parchment.

 

But cake has to feel stone cold to the touch--if it still feels warm, cutting it out might crack it.

post #39 of 54

I think I learnt this trick from Jessicakes and it has worked for me all the time.. scrach or doctored mix.. When the cake is out of the oven, and still hot.. I take a cloth oven mitt (I have one that is exclusive for this purpose) and wet it lightly on one side. I press the dome of my cake down with my mitted-hand gently all over the cake starting from the middle using light pressure until I feel it has become level. Then waiting about ten minutes or so, I run a knife around the edges and invert it over a cooling grid. I never have had to cut off a dome and it helps keep my weight in check (No snacking on the domes)

 

Let me know if that works for you... Good Luck!

post #40 of 54

I'm glad I'm not the only one who doesn't think the Agbay is the end all be all of cake torting.  I guess you could get the double knife one and not have to lower it, but I'm with you jenmat... the knife is just quicker.

 

I don't grease pans either.  I just use parchment for the bottom and sides.  I have a band saw that is dedicated to building cake structures and I just use it to buzz a roll of parchment into 4 sections and ring my pans with that.  No grease and flour to get on your cakes (I think it makes the sides taste off) or clean up.  Just a few minutes in hot water and a sponge takes care of the little big that touched the pan at the very edge.  Cakes pop out of the pans perfectly.

post #41 of 54

I use the method of lowering the temp and the towel as soon as the cake is out of the oven works like a charm I would have to try the batter up the sides method to see how that goes sounds interesting thanks for the tip

post #42 of 54

You may have the incorrect amount of leavener.

post #43 of 54

All I do to get my cakes to not dome is put the pans in the freezer for 20 minutes before putting the batter in and in the over. Works every time. Cheaps and easiest way. And it dont matter with the cake if its homemade or mix. :)

post #44 of 54

I also just put parchment paper in the bottom of my cake pan. I do not grease it. I use dampened magic strips or you can cut towel strips and use the same way. If I am baking a cake 10 inches or more, I use the rose nail method. Also, if you do have a slight bulge, you can  put something heavy on top like a cutting board for a few minutes when you first take the cake from the oven as that will push the top down to the height of the pan.

post #45 of 54
I've been using lids for my cakes, no Houdini to it-
I measured batter, poured into pans, popped on thethe Lid and it works awesome. I have to mention also- NO BROWN TOP- OR OVER COOKED EDGES TO TRIM. icon_smile.gif
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