my 10 inch cake is half a dome! I used 3 of those flower nails and it still came out this way. My two 14 in and two 6 in came out fine. I baked this one at 350 and the rest were 325. Could this be the problem? Should I not use nails? It seemed cake domed right over them???
Wiltons site says 10 in at 350 for 35-40 min. If I do 325, do I push it up to 45 minutes? I don't know enough yet to make changes and be comfortable. I'm going to try it.
That's all you can do, try. Different recipes will behave differently under identical circumstances. With some of my recipes, I have to let the cake cool in the oven so that it won't sink, others I have to use the flower nail or bake even strips so it won't dome (three nails in a 10" might have been over kill, try using just one for that size). You'll find what works, just remember to write down what you do as you go through your trial and error method. 
And Doug's right... eat the mistakes!!! 
I dont have the strips either, but I have been using about 5 sheets of newspapers, folded to the same height as my cake pan, then I just tape it around itself. I also scrape the cake mixture right up the sides of the pan, leaving a real big hole in the middle, and I have had a completely flat top on almost every cake with this method.
I am only a beginner though, but it seemed like good advice to me and its worked every time!
Yup, temp down lower. Your oven may not actually be at 350 when you set it to 350 either. Mine's older, and although I haven't checked it yet, I'm fairly certain it's hotter than what it claims!
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