Baking At Lower Temperature = Flatter Cakes?
Decorating By mimmablue Updated 19 Oct 2010 , 11:46pm by mimmablue
I bake mine at 350...BUT I never preheat my oven more than the 10 minutes it takes me to prep pans and make batter. (It takes about 15-20 minutes to my oven to get up to temp) I also use the convection controls on my stove. It is a natural gas stove if that helps at all.
Once out of the oven I lay a clean kitchen towel on the cakes while still in the pan and press down evently. This flattens the cakes out if there is a slight dome to them. I rarely ever have a need to level.
mimmablue, welcome to CC. I've sent you a separate private message (PM) with a long document I typed on the subject of level cakes and smooth buttercream. Sorry I have to send it that way, but I can bake WAY better than I can use a computer.
I always bake at 325 with bake even strips and have also used the "smash" method immediately after taking out of oven. Zero domes.
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