I always get a good hight out of my cakes. I had the trouble of the middle rising too high (I bake Madeira cakes). Some posters on here recommended that I put grease proof paper over my batter while it bakes to prevent the middle from rising too much. I got even more hight in my cake and only a small bump in the middle.
I always get a good hight out of my cakes. I had the trouble of the middle rising too high (I bake Madeira cakes). Some posters on here recommended that I put grease proof paper over my batter while it bakes to prevent the middle from rising too much. I got even more hight in my cake and only a small bump in the middle.
I like the sound of that. I too use madeira and always have a fairly large dome. When you say put greaseproof over the batter, do you mean it actually touches it at the level of the raw batter before baking? Sorry if that's a dumb question!!
Thanks
are you filling your pans full enough. 2/3 is a good rule of thumb, if you'r trying to figure out how much batter you're going to need here is a chart from Wilton that has approximate cups of batter you'll need per pan.
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
I always get a good hight out of my cakes. I had the trouble of the middle rising too high (I bake Madeira cakes). Some posters on here recommended that I put grease proof paper over my batter while it bakes to prevent the middle from rising too much. I got even more hight in my cake and only a small bump in the middle.
I like the sound of that. I too use madeira and always have a fairly large dome. When you say put greaseproof over the batter, do you mean it actually touches it at the level of the raw batter before baking? Sorry if that's a dumb question!!
Thanks
Hi yeah I did put it on the batter I didnt push it down just sat it on gently. My pans are really deep so I just go with the mix to fit the pan I need. My recipe book breaks it down to inch size of pan which is great. cake still tasted great too which t me is really important!
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