Hello
Anyone out in CC no what do to bake a level cake because I have tried the stripes and they still donât work... help...?



thanks

I bake my cakes in a convention oven and they all come out level. Also, when I spread my batter I tend to move the batter towards the edges more than the center.

It could also depend on your receipe? I make scratch cakes and so far they all bake level.

It also depends on the temp you are baking at. I always bake at 325 in a conventional oven with my homemade bake even strips (strips of terrycloth). My cakes always bake up nice and high to the point where I can level them easily by cutting off the tops while still in the pans.

I always use my own homemade bake-even (terry cloth) strips, bake on stonewear (Baker's Secret) cookie sheet, use a flower nail (or 2, or 3) on ALL cakes, and bake at 325F. I never have to level them. The only ones I have to level, are the character-shaped pans I do for my own kids, lol!

You really don't bake a level cake. You level the cake after it's baked. All the tips above are very good for minimizing the dome often created during baking. But leveling is a step that's done to cake after it's baked.

I have a long knife (about 24 inches long) that I use to level my cakes in the pan after they come out the oven.

Once the batter is in the pans, I drop them a couple times from about 6" up onto the counter to burp out any air bubbles. Then I give them a good spin which pushes the batter towards the outer edge of the pan.
I have the bottom of my gas oven lined with unglazed fireplace bricks which get preheated in the oven for an hour before the cakes go in. Hooray even heat distribution!
If it's a large cake I use flower nails.
I bake at about 315* which works best in my oven.
Once they're baked and cooled, I generally only need to do a very little bit of trimming the tops to get them level.

As leah_s said, you have to do the leveling yourself, but the above is what works for me to minimize the hump.