Everytime I bake a cake, I get the dome in the middle that has to be cut off. Can anyone tell me how to make a more level cake? I use the Wilton performance pans
I use the bake even strips and don't have that problem any more. I never thought it woul make a difference but it sure does.
Also, bake a bit cooler than normal (325 rather than 350).
I have the oven at 325, was thinking about putting it on 320. With the bake even strips on large pans, do you just pin them together?
I put them on every pan.........no matter what size. I use small binder clips (from the office supply store) to hold them on. They work much better then pins.
Thanks so much. On my way to the store now!
Have to agree with everyone else, the strips and I use the pins tat come with it. If I forget to use them I'll just push down in the center of cake as soon as I remove it from oven and wrap it in plastic wrap and that works too.
Definitely use Bake Even strips. They're awesome!!!
a cheep alternative also is to use a wet towl.. if u havent got anything else use a damp t towl, pin 2 2other if nessasary.. it works
I have tried the baking strips and I don't care for them. I usually use a flower nail, it helps it bake evenly.
I love my Bake Even Strips! Especially because the less expensive Fat Daddios pans seemed to bake the edges crisper than Magic Line, but using the strips keeps the edges from getting over-baked. So I didn't waste my money on FD pans after all!
I bake cakes at 310 degrees. You don't want to go below 300, so make sure you have a good oven thermometer!
Also, I find that scratch cakes bake way more evenly than box mix cakes. Make sure to tap the pan a few times to let the batter settle before placing it in the oven too. If worse comes to worse, the dome you cut off is for you to taste! My husband loves when that happens!