I keep running into this problem with my square cakes when baking. They don't rise as high on the corners of the cake as the middle. In fact, the corners of the cake don't even rise as high as the cake pan, so when I level, I have to go all the way down to the height of the corners, which never rise even to the top of the pan so I'm not getting a full 2 inch high cake. I've tried pushing the batter with a spatula higher in the corners before putting them in the oven, but it still is happening. Any tips or suggestions on how to get my corners to rise higher? TIA!
possibly use the flower nail in the middle to create even baking, or the baking strips??? You might also want to lower the temp of your oven. I bake at 325 all the time... no matter what... slow baking is better for me... usually don't have a problem...
Get some bake even strips! I love them and use them on all pans right down to 4". The strips lower the temp. of the outside edges allowing them to rise before they crust over just the the middle of the cake.
Also I use parchment on the bottom of the pan and only grease everything - no flour. This also helps the cake sides rise... just be careful the first time you try it - I was so used to over filling my pans to get a good height that it spilled into my oven.
I had the same problem. I ,too, lowered my baking temperature, and also wrapped strips of wet terry-cloth towel around my pans, pinning them together with a straight pin. Same principle as the baking strips, but alot cheaper, and you can cut them to the exact size you need. Cakes bake from the outside in, so it pushes the batter up in the middle as it bakes. By insulating the outside, it cooks slower. Hope this helps!
I had the same problem. I ,too, lowered my baking temperature, and also wrapped strips of wet terry-cloth towel around my pans, pinning them together with a straight pin. Same principle as the baking strips, but alot cheaper, and you can cut them to the exact size you need. Cakes bake from the outside in, so it pushes the batter up in the middle as it bakes. By insulating the outside, it cooks slower. Hope this helps!
Great suggestions! I have been using a heating core, especially for my 10 inch and bigger pans, but I hate using my bake even strips (the straight pins and me do not get along) so I haven't used them for a while. I especially have problems getting my bake even strips tightly around my square pans, but if it helps with my corners baking more evenly, I will deal with it. I'm going to make another chocolate cake tonight so I will try these suggestions and hope it brings me better results. Thanks!
I use all metal paper clips on my bake even strips and they work great. They're easy to attach and I don't poke myself! Just make sure you use the larger sized and that they are all metal.
Hi tootie0809, just saw your post. One thing noone has mentioned. Try dropping your, filled, pan SEVERAL times on the counter before you put them into the oven. I've noticed my batter really getting into the shape of the corner when I do this. 
It also knocks all the air bubbles to the top and levels the whole thing!
LOVE the large paper clip idea! I will most definitely try that. I've poked myself so many times with those straight pins. Either I poke myself or I just can't get the pin to go in and come back out of the strip to make that tight fit. I had no idea you could also make your own bake even strips. Do I just use regular terry cloth and get it wet like a bake even strip?
I'll try that idea of dropping the pan several times to get the batter into the corners too. Thanks all!
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