Hello all,
I seem to remember reading a post referring to pushing a cake down to level after removing it from the oven? I've looked, & I can't find the post anywhere. I'd like to try this, if anyone out there has tried with success. If so, exactly how to you do it?
Thanks!
That's what I thought too. I don't think that I want my cakes to be more dense. I've tried lots of ways to get a more level cake, but I still end up cutting some off the top.....
bake-even strips
lowering the oven temp.
using a flower nail
Maybe it's my pans. So far, I've used Wilton pans. Are the magic line pans better? Oh well, I guess I could always use the scraps for cake balls.
Thanks
Comparing the Wilton and Magic Line square pans, I vote Wilton. My cakes always stick to the ML pans even after killing it with flour spray. The edges near the corners are always stuck to the pan. Hmph! Have not had any disappointments with Wilton pans.
Have you ever tried putting meringue powder in your batter? I use 1 T of powder per recipe or box or whatever you use. I've kept forgetting to do it lately and my cake have had a big hump in the middle. Also, make sure your oven is level. Have a great day!!!
Do you have an oven thermometer? Your oven could be off. My last one was off by 50 degrees!
I have to say my experience with Magic Line is the complete opposite! If I could toss all my wilton pans out today and replace with ML I'd do it in a heartbeat!!! They are fanstastic and yes, they do bake up more evenly.
But frankly I don't mind the need to level my cakes. That way I get to see what they cake looks like inside and I get to taste the top to make sure it's up to par!
When my cakes come out of the oven & aren't level I use a cake board & level my cakes with that. I just push it down lightly. It always works just fine. Doesn't change the cake just levels it. The only time I have to level is when I use my Wilton pans. I hate leveling with a knife, I make things worse 
I totally agree with Dodibug, I love ML! This year I'm starting a ML collection of square pans. I have all the round. When I have them all I will toss all of Wiltons pans.
This will make your cake more dense (which is one reason I don't do it!
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This is one of the reasons I don't do it either. And also I don't like the texture of that outside crust, in my opinion it is chewy. And if it is a white cake, when you fill and ice, once cut I always notice that little brown line the top crust leaves and it doesn't appeal to me. I cut the tops off all my cakes to level them, then brush the cut surfaces with a flavored simple syrup for moistness and flavor. The cut sides go together when I dam and fill the cake.
Yes, I've tried m.powder. I use it when I can remember to put it in there.
I've noticed that it makes the cakes less crumbly, but hasn't helped with the hump. It does give me a chance to sample the cake, however. I do like the idea of using simple sugar to brush the layers. I think that I may try that.
Thanks!
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