My cakes usually have a bump on the top instead of baking even. I have used the Wilton oven wraps, didnt help much. I have tried to use the wilton tool that shaves the top but its too crumbly. I usually use boxed cake mixes, are scratch mixes easier to work with?
Thanks!
The very second the cake comes out of the oven do this for 3-5 minutes.
You can place a paper towel in between if you like. If you leave it too long, cake will come off wit the paper towel.
The very second the cake comes out of the oven place on the counter. Place a paper towel then a cutting board or other stiff flat object on top. Place something heavy on that. Leave 3-5 minutes- your cake will be perfectly fat. This works with most mixes, not sure about scratch.
It's few and far between that my cakes bake up perfectly even. I think it's pretty normal to have a slight bump on the top (crown). You can do like Dawn said. You can also use a clean oven mitt and just push it down a little. Don't squish it too much or your cake won't be as fluffy. If you prefer a dense cake (I do for chocolate), push all you like.
Also, are you using the wire cake leveler from Wilton? If you are, you might want to consider getting the large cake leveler which has a serrated blade. It works for me. Or you could try using a bread knife.
someone showed me how to get rid of the bubble on top: i use a long piece of dental floss and cut it right off, it comes off evenly and my husband and kids get to taste a bit of cake everytime i make one for someone else
hope this helps
melody
Also what helps is to place a small shallow saucepan of boiling water in the preheated oven 10 minutes prior to baking, and then leaving the pan in the oven while the cakes are baking.
I have baked cakes with different sized saucepans of boiling water placed in the oven during the baking process. My 4 quart pot was too big and did not help with the rising process. I have 2 small 2 quart saucepans, and of the two the shallower ones seems to work the best. Yes, that usually means that if you have more than 1 cake to bake you will need to add water to it, but I'm willing to do the extra step so that my cakes bake up a little more even, not perfectly even, but definetely more even.
Hope this helps!
m0use
I take a clean towel and press the top of the cake down flat immediately after it comes out of the oven (using oven mitts so I don't get burnt!).
Melissa
Thanks guys these are all great suggestions!
I have used the bread knife and it works pretty well I'm probably too much of a perfectionist!
I do still have probs with the rectangle pans where the corners seem to "sag" and if I shaved it off evenly with those it would be a mighty thin cake! Am I missing something?
i push it down with my oven mitts and it seems to work good everytime
Thanks guys these are all great suggestions!
I have used the bread knife and it works pretty well I'm probably too much of a perfectionist!
I do still have probs with the rectangle pans where the corners seem to "sag" and if I shaved it off evenly with those it would be a mighty thin cake! Am I missing something?
Maybe the batter wasn't quite level when you put it in the oven. Or your oven racks could be a unlevel. You can check to see if your oven racks are level by putting a pan of water in the oven. If the waterline is unlevel so are your racks. Also, before I put my usual cake batter in to bake, I bang the pan on the counter a couple times to level it out and get out any airbubbles.
I usually take the cakes out of the oven and flip them out onto a cakeboard asap so that the top flattens itself. If it is a real big dome i use a bread knife to trim it. The corners of the rectangle/square pans do seem to be thinner in my oven too, i usually make up for it in icing if there is not going to be a lot of weight on the corners in decorations, or if the filling has fruit i pile it up a little in between the layers at the corners to level it a bit. 
What I do before putting the batter in the oven is using a spoon I push the batter to the edges of the pan making sure its not built up in the middle and that usually works for me.
I used to have that problem, but not any longer since I started using the strips. For the most part when I use character pans, I place a cooking pan with hot water in the oven while I prepare the mix. Once I have the batter ready for the oven I take the pan out. Once the cake is ready as soon as I take it out I place a clean kitchen towel over it and gently press down on it. That's all it takes.
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