My 6" inch cake formed a huge peak in the center. Is that normal? I followed the instructions and put 2 cups of batter in it but it is a huge crown at the top. How can I prevent this from happening? Do I use less batter next time?
Does everyone measure how much batter they put into their cake pans, or do you just wing it?
If you want to avoid that use a baking strip. Soak it in cold water and wrap it around the pan. Bake as normal (probably you will need to increase baking time 5-10 minutes).
Your cakes will come out flat.
Here is the link to the baking stips:
http://shop.cakecentral.com/bake-even-strips-p-485.html
Most people probably just eye ball it, anywhere from 1/2 to 2/3 full in the pan. You might try taking your oven temp down to 325 this will also help. Your can also the second you take it out of the oven take a kitchen towel and press down on the cake, it will flatten your dome. If the strips don't work you can also do a heating core. And if all else fails, trim the dome so the cake is flat.
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