I read this somewhere, and wondered if it works
To achieve even cake layers and eliminate the bump in the middle that often occurs when baking, begin by pre-heating the oven at a lower temperature than stated in the recipe and increasing the temperature at regular intervals during the baking time.
Example: Assume a cake needs to baked at 350 degrees. For an 8 inch layer cake which typically bakes for 45 minutes, bake at 300 degrees for 15 minutes, 325 degrees for 15 minutes, then 350 degrees for the remaining 15 minutes -total 45 minutes. The gradual increase in oven temperature will ensure even baking, rather than having the middle of the cake rise first which typically happens when a cake is baked at one temperature.
has anyone ever tried doing it that way?
Well, no. But it would be an interesting experiment!
My mom has a sweet roll recipe that goes along those lines. You keep increaseing the temp throughout baking. I don't know why it works that way, but it does!
Doesn't seem like it would work to me.
The reason cakes rise in the center, typically, is because the outside that is closest to the pan cooks faster, because the pan conducts heat. Even if you're gradually raising the temperature, the pan is still going to get hotter faster and conduct heat, thereby cooking the outsides faster, allowing the center longer to rise. At least that's what makes sense to me.
I'm definitely interested to hear from someone who's done this to know if it works though...
Doesn't seem like it would work to me.
The reason cakes rise in the center, typically, is because the outside that is closest to the pan cooks faster, because the pan conducts heat. Even if you're gradually raising the temperature, the pan is still going to get hotter faster and conduct heat, thereby cooking the outsides faster, allowing the center longer to rise. At least that's what makes sense to me.
I'm definitely interested to hear from someone who's done this to know if it works though...
If this is so, why not just use a flower nail and bake even strips? Don't want to sound condesending, but once I put it in the oven all I want to worry about is making sure it doesn't get over cooked. I don't mind leveling.
I don't want to worry about changing the oven temp either. I'd rather just pop it in and check it when the timer goes off. It's tough enough for me watching and waiting that last 10ish minutes to get it out at the right time! LOL
I've had good luck by reducing the oven temp to 325.
One thing I DO do is to set the oven to preheat at 350, then turn it down and crack the oven door just a little bit if the thermom. shows higher than 325. But this could just be an adjustment for my slow-heating oven though.
A teacher once suggested to spread the batter towards the outside of the pan so that there's a little bit of a mini "well" in the center of the cake so you start off with just slightly less batter in the middle. I usually just twist or spin the pan back and forth a little and the batter naturally does this, and more smoothly than you could ever do with a spatula.
Some people press that hump down with another cake pan.
I don't mind trimming it off, it only takes a minute, plus you get a taste and a peek inside! LOL
Hi!
I used to have that problem but this lady told me that I just need to pass my finger around the batter in circles, but don't go to the bottom of the pan. And your cakes won't have that bump anymore, just try it 
Quote by @%username% on %date%
%body%