There are a couple of things you can do...
-Bake the cake longer at a lower temp. I bake everything at 325 F.
-Use bake-even strips...they are strips of fabric soaked in water that you wrap around the outside of the pan. I got mine at Hobby Lobby - I think they are Wilton brand.
-Use a flower nail, greased and placed upside down in the middle of the pan.
-When you take the cake out of the oven, immediately press the 'hump' down with a clean tea towel.
Even with all these little 'tricks' I still have to level my cakes, but there's a lot less to cut off now. Hope that helps a little!
There are a couple of things you can do...
-Bake the cake longer at a lower temp. I bake everything at 325 F.
-Use bake-even strips...they are strips of fabric soaked in water that you wrap around the outside of the pan. I got mine at Hobby Lobby - I think they are Wilton brand.
-Use a flower nail, greased and placed upside down in the middle of the pan.
-When you take the cake out of the oven, immediately press the 'hump' down with a clean tea towel.
Do you do this all at once?
There are a couple of things you can do...
-Bake the cake longer at a lower temp. I bake everything at 325 F.
-Use bake-even strips...they are strips of fabric soaked in water that you wrap around the outside of the pan. I got mine at Hobby Lobby - I think they are Wilton brand.
-Use a flower nail, greased and placed upside down in the middle of the pan.
-When you take the cake out of the oven, immediately press the 'hump' down with a clean tea towel.
Do you do this all at once?
Yes!
You can also use a cake leveler to take off the hump in the middle. Here's a link to the Wilton leveler: http://globalsugarart.com/product.php?id=17189
I prefer using this leveler from Agbay. It costs a little more than the Wilton one but cuts much better: http://www.agbayproducts.com/original_pds.html
Great having so many experts in one place to get advice from 
I disagree about turning it over to level it out - 1) I think if adversely affects texture and 2) if you have a large cake and/or large hump you risk cracking the cake.
you don't bake a level cake, you make a level cake. Definitely go with the bake strips - I think they are wonderful. but at the end of the day when you want a perfectly level flat surface, use a cake leveler and or some othermeans to caut the unevenness away.
I disagree about turning it over to level it out - 1) I think if adversely affects texture and 2) if you have a large cake and/or large hump you risk cracking the cake.
Agree. I do a preliminary leveling while it's in the pan, using the sides of the pan as a guide. Easy to flip it out (then I flip it again so it's sitting on the actual bottom of the cake ... topside up). If needed, I do a second leveling later.
As soon as you pull the cake out of the oven, flip it over onto the sheet pan, and let it cool (still inside the cake pan).
This is what I've been doing for years, and it gives me perfectly level cakes every time. I never trim cakes anymore - the only cutting of layers I do is to torte them.
I have one or two of each size I use - except for 3" & 9" pans, because I "mass produce" cakes in those sizes - so I have twenty 9", and forty 3".
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