My cakes NEVER rise evenly. can anybody please tell me how to get my round cake sides to rise along with the center? I find that my cakes always rise in the middle while the sides remain at the level they were at when I poured the batter in. Makes it a bit difficult to ice. help please?
You can also flatten them once they come out of the oven...I do that with all my cakes.Place a heavy cutting board overtop with oven mitts on and let it sit for about a minute.The staem in the cake will compress the cake to level it.HTH
The best things invented were the baking strips!! They make your cake rise evenly and higher! I have also read where you can use damp t-towels, damp papertowels. You just wrap them around the outside of the pan, secure them, then bake your cake as normal. You also don't get hardened edges either! I can't imagine doing a cake without these!
Baking strips are about 2" wide and wrap around the outside of your pan. You can purchase them at Michael's , Joanns, Walmart, or you can just cut up old tea towels or wash clothes to make your own. You need to soak them in cold water before securing them to the outside of your pan.
The flower nail is the tool that helps you make roses. It has a flat head about the size of a half dollar and is attached to a nail. You grease it well and put it flat side down in the middle of your pan. Add your batter, and as it bakes, the center bakes evenly due to the heat from the metal.
Invest in an oven thermometer. they are inexpensive and that way you will know what temp your oven really is. My oven is off my about 15 degrees and most ovens are off just a bit or my last oven was off 50 degrees!
Also,check the homepage for the article on collaring your pans. I have found this to be wonderful at getting nice high layers and more evenly baked too.
I really don't worry about having a perfectly flat top (but you don't want the doming it sounds like you are getting) to my cake because once my cakes are completely cool I level them. I like to cut the top of the cake off because I find it's better when I use fillings. The leveled cake gives the filling something to "grip"is the best way I can describe it. My teirs seemed to be less stable when I didn't cut the crusty top off.
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I'd be leary of putting wet towels in an oven . . . though I know I read someone on here uses wet paper towels in lieu of baking strips.
Baking strips are designed to withstand the oven temps, and they do work well.
I don't like compressing the cake, because I think it affects the texture adversely.
I am watching my cake bake and although it's a bit soon to be sure, it appears to be rising evenly!! I put a flower nail in the pan, wrapped it with a tea towel and collared my pan. I even spun the pan around before putting it in the oven. I am so excited, thanks again.
I use an old towel that I have cut in 2" strips, soak them in water, squeeze out the excess water, wrap it around the outside of my pan and pin it together. I use straight pins (don't use the ones with plastic ends--they will melt). I have a gas oven and they have never caught on fire.
I wonder if you could use wooden clothes pins to secure the ends of the towels? It would be easier to attach in my mind, but could be wrong. I bought the 2 pack of the 8" magic strips and would love the bigger ones, but those are pretty pricy for only getting one of each size in the pack.
I am watching my cake bake and although it's a bit soon to be sure, it appears to be rising evenly!! I put a flower nail in the pan, wrapped it with a tea towel and collared my pan. I even spun the pan around before putting it in the oven. I am so excited, thanks again.
Oh my you did all the helpful hints in one swoop.... made me smile... good luck...
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