To stop your cake from doming, line the outsides of your cake tin with a double layer of foil. Simply take long strips of foil, fold them to the height of your cake pan and wrap around the outside. The extra foil slows down the heating of the pan, so the cake batter at the edges won’t cook as quickly.
– Old thick towels strips – Metal safety pins – A bowl of cold water
How do I avoid domed cakes?
Here are 3 ways to avoid domed cakes: 1. Bake lower and slower! What do I mean? I bake all ALL of my cakes at 325°F (lower) and I bake them for 40 minutes to an hour or longer (slower). I always set my timer for 38 minutes and check them for the first time! The smaller cakes are usually done or very close to done at that time.
Why does my cake batter dome up in the middle?
If your oven is hotter, that will make the batter rise more quickly and dome up in the middle. 2. Use Wet Towels on the Outside of Your Pans. This is the method that I dedicated an entire post to
Why is my cake not cooking evenly?
Make sure the cake is in the middle of the oven shelf – too close to one side or the other and the cake won’t cook evenly. Start by knocking 20C off the stated cooking temperature, i.e. if it says to cook a cake at 180C, cook it at 160C.
How do I make my cake rise evenly?
Make sure the cake is in the middle of the oven shelf – too close to one side or the other and the cake won’t cook evenly. Start by knocking 20C off the stated cooking temperature, i.e. if it says to cook a cake at 180C, cook it at 160C. It may need a couple of minutes longer but should rise much more evenly.
How do you stop a domed cake?
To avoid a dome, the best thing to do is lower the temperature by 50F/20C. Baking your cake at 325F or between 160C-170C will ensure that your cake will bake more evenly with no burnt edges. Since you are lowering the temperature, your cake will take longer to bake. Increase the baking time by around half.
Why do cakes Dome in middle?
Here’s the deal: As batter bakes it does two things — rise, and lose moisture. When enough moisture is lost the cake solidifies (or “sets”) and stops rising. So the cake’s edges rise and set quickly; but the slower-baking center continues to rise, often far above the edges: thus the dome.
How do you make a cake flat on top?
Most cake recipes call for setting the oven at 350°F. Instead, drop the temperature to 325°F. Lowering the oven temperature slows the rise in the leavening agent, so instead of the dreaded dome, you’ll get cake with a beautiful flat top. Do keep in mind that the lower temperature will require a longer bake time.
Why do my cakes come out domed?
Why Do Cakes Dome? When cakes go into the oven, the pans start to heat up quickly. This will make the sides and bottom of the cake cook faster and set which causes the uncooked middle to rise and dome because it has nowhere else to go.
Why does my cake rise in the middle and crack?
The oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.
Why does my cake rise unevenly?
The outside ring of batter has less insulation so the edges rise and set fast while the center of the cake keeps rising and eventually bumps up into a domed or uneven cake.
Why are my cakes flat?
If you end up with a flat cake, there are a few possible causes. Overbeating the flour will overwork its gluten, so fold in dry ingredients with a light hand. Remember to add the raising agent – self-raising flour already contains this, but if you use any other flour you need to mix in baking powder.
What does Torting a cake mean?
Torting the cake is when you divide the cake horizontally into layers so that you can add a filling and stack the layers evenly. While it may seem like an unnecessary step, it’s important to have level cake layers to ensure the stability of your cake.
How to keep a fondant cake from drying out?
How to keep a cake from sweating?
Keep your iced cake on the counter at room temperature. Cakes tend to become too cold in the refrigerator, which means they can start to sweat when you bring them out again and they hit the room-temperature air. Tips. Store your cake in a cardboard box when traveling with it.
How do I Keep my cakes from falling apart?
– 1 lb lump crab meat (preferably fresh, but you can use canned drained crab meat) – 1 egg – ¼ cup mayo – 1 tbsp freshly squeezed lemon juice – 5 green onion stalks – ½ cup Ritz or saltine crackers, crushed (approximately 15 Ritz crackers) – ¼ cup flour – ½ tsp salt – ¼ tsp pepper – 2 tbsp oil
3 Ways to Avoid Domed Cakes
- Almost three years ago, I published a piece titled How to Bake a Level Cake on a Shoestring Budget!
- Although that post has been really popular, I was recently questioned on my Facebook page about how to prevent ″the dome″ when baking a cake, so I decided to create a brief updated piece on the subject and include some other comments.
- Let’s get right to it today, without wasting any more time.
- Here are three methods for avoiding dome-shaped cakes: 1.
- Bake at a lower temperature and for a longer period of time!
- What exactly do I mean?
- Everything is baked by myself.
- My cakes are all baked at 325°F (lower) for 40 minutes to an hour or longer, depending on the size (slower).
- When I first check them, I set my timer for 38 minutes and check them again after that!
- At that point, the smaller cakes are typically finished or very near to being finished.
- The larger they are, the longer it will take to complete the task.
- For huge 16″ layer wedding cakes, I’ve baked them for as long as an hour and fifteen minutes, depending on the size of the cake.
- This lower/slower approach helps the cake to bake more evenly because the temperature is lower.
- A hotter oven will cause the batter to rise more quickly, creating a dome in the centre of the cake.
- Wipe the outside of your pans with wet towels to prevent them from sticking.
Specifically, this is the strategy to which I devoted an entire piece.If you want to learn how to make a level cake on a budget, keep reading.What you should do is give it a go!It works quite well, and you most likely already have everything you need in your home!All of the specifics may be found in this blog post: How to Bake Level Cakes on a Shoestring Budget.
3) Make use of heating cores.You have a few of alternatives when it comes to this.Genuine heating cores can be used, or flower nails can be used in place of real heating cores.I’ve completed both tasks!Here are a few examples of what I have: Wilton Flower Nails, Ateco Heating Cores (these are really heating cores, but they have the appearance of flower nails), and Wilton Flower Nails.I really like these!
- ), as well as a Wilton Heating Core.
- When I initially started making cake, I purchased a regular heating core – as seen above – and was also given another heating core that they were no longer using, so I now have two.
- I spray or paint the heating core (both on the exterior and the interior – anyplace it will come into contact with the cake) before using them to bake my cakes.
- I use Baker’s Joy or my own cake release to bake my cakes.
- It’s the same thing I do with flower nails (or Ateco Heating Cores) – spritz them down with non-stick spray and place them (upside-down) in the center of the pan: You can see what I mean.
- It is practically the same process whether you use these heating cores that look like flower nails (turned upside down) or conventional heating cores.
As they heat up in the middle of a cake, they transport heat from that center outwards to the edges, all while heat is baking the cake from the edges inwards to the center.The batter should be filled into the pans as normal once the pans and heating cores have been readied (batter should be placed within the’real’ heating core at a level equal to the level of the batter in the pan).Then bake them (at a lower temperature and for a longer period of time!) until a toothpick comes out clean.
When I took these pans out of the oven.level to a tenth of an inch If you have the one with the heating core, all you have to do is pop out the small plug of cake and place it back in the center: Anywho.That’s all there is to it!3 Ways to Stay Away from Dome Cakes!Oh, and there’s one more thing!For large cakes or sheet cakes, I’ll sometimes use 2 flower nails (in a rectangle pan) or an electric heating core with damp towels on the exterior to ensure that the cake is level after it’s finished baking.
What are your thoughts?Have you ever tried any of these methods?If so, how did it go?Do you have any additional tips or tricks for baking a perfectly flat cake?I’d love to hear your thoughts in the comments section!PS: If you haven’t already, would you consider subscribing to my blog?
You may sign up for my free email updates here, and you’ll never miss a cake, dessert, sale, or any other wacky item I decide to put on my blog!Rose Atwater is the creator and head cake decorator of Rose Bakes, which has been in business since 2007.As a baker and cake designer, she has written several books.She is also the wife of Richy and the mother of six amazing children.
- A number of publications, such as American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, the Huffington Post and Cake Geek Magazine, have published articles on her work.
- More information may be found here.
Baking Tips: How to Stop Cakes From Rising in the Middle
I worked in Human Resources for almost 15 years in the corporate sector, and I have a great deal of expertise in the field of teaching effective communication.
How to Stop Cakes Rising in the Middle
- Baked goods are a delightful hobby; nevertheless, the persistent problem of cakes rising excessively in the centre may be frustrating and discouraging at times.
- However, if you follow the baking instructions listed below, you’ll discover that it’s a rather straightforward problem to resolve.
- To successfully create flat cakes, you must first grasp what happens to the cake batter when it is baked.
- Because of the ingredients used, certain cakes rise more than others, such as sponge cakes, which sometimes contain a raising agent such as baking powder.
- On the other hand, other cakes do not rise naturally, such as brownies, and these are referred to as non-rising cakes.
- When a raising agent, such as baking powder, reacts with the wet ingredients (eggs, oil, butter), it produces bubbles of air that expand as the cake bakes, forming tiny holes in the mixture.
- It is this that results in sponge based cases being significantly lighter than cakes made without raising agents.
How to Bake Flat Cakes
- If you’ve followed the recipe to the letter and your cake is rising excessively in the centre, the first thing to try is reducing the oven temperature down a degree or two to compensate.
- Sometimes the temperature inside an oven may not quite match the temperature displayed on the control panel’s dial.
- A temperature differential of 10 to 20 degrees Celsius is fairly unusual (my oven temperature is a least 10C hotter than the dial says).
- This means that when you set the oven to 180 degrees Celsius, it may actually be cooking at 200 degrees Celsius, which can make a significant difference when baking a delicate sponge cake.
Read More From Delishably
- To begin, make sure the cake batter is properly distributed throughout the cake tin; any little lumps, bumps, and abnormalities will be erased when the cake begins to bake.
- Make sure the cake is placed in the center of the oven shelf; if it is placed too close to one side or the other, the cake will not cook uniformly.
- Start by reducing the given cooking temperature by 20 degrees Celsius, for example, if it says to bake a cake at 180 degrees Celsius, bake it at 160 degrees Celsius.
- It may take a few of minutes longer to rise, but it should do so in a much more equal manner.
- When baking larger cakes, such as those 10″ in diameter or more, I find it helpful to start the cake at 140°C for 15 minutes to ensure an even rising process, then increase the temperature to 160°C for the remainder of the baking period.
- It may take a few of tries to determine the correct baking temperature for your cake because each oven is different from the other.
- You should always start at a lower temperature and raise it gradually since an undercooked cake can always be cooked longer, but once a cake has risen there is nothing you can do to stop it from rising further.
- Once you’ve gotten some practice under your belt, you should be able to bake a flat cake every time.
- As the bubbles develop, the cake mixture cooks around them, resulting in a sponge that retains its shape when it is allowed to cool completely.
- Apart from the raising agent itself, flour and eggs are the two elements that contribute the most to the rise of a cake.
- When baked, flour from the wheat type contains gluten, which has elastic-like qualities that help to hold the cake together when it is baked.
- A cake’s rise is caused by the action of the eggs, which serve as a binding agent and trap air in the batter.
- This trapped air expands while the cake bakes, creating the characteristic puffy top.
Why Do Cakes Rise Too Much in the Middle
- Cakes cook from the outside in because the outer edges are closer to the heat source, which means the centre of the cake will be the last area to be cooked through since the heat will take longer to reach that part of the cake than the outside edges.
- The hotter the oven, the quicker the sides of the cake cook, and as they cook, they produce a crust, which prevents the cake from rising at the edges as it should during baking.
- There’s just a lot of raising agent sitting about doing nothing except interacting with heat and the wet cake ingredients to form bubbles of air and raise the cake, and the only place it can go is right in the heart of the cake, resulting in cakes that rise in the middle.
- In the case of any sponge type cake, a modest rise should be expected, but it should be no more than a gentle curve around the borders rather than a dome effect in the centre.
How to Stop a Cake from Doming
- There isn’t a day that goes by that I don’t get a little enthusiastic about baking cakes.
- As soon as I started my baking adventures, I would walk about the kitchen like a small kid, impatiently awaiting the arrival of my masterpiece from the oven.
- What I was really looking forward to seeing was whether or not my cake would come out with a massive bulge bulging out from the centre.
- And, yes, you guessed it – I was disappointed each and every one of them.
- What was I doing wrong, and how did I get into this situation?
- What causes my cake to rise in the centre every time it is baked?
- I didn’t realize I was doing anything wrong until I started watching baking videos and noticed that everyone else was creating flat-top cakes with perfectly fluffy flat layers.
- I was convinced I was doing something wrong.
- I wished for the same effect on my cakes as well!
- Every time I cooked a cake, I wanted to understand how to make it rise uniformly and how to achieve flat cake layers every time!
- After multiple futile efforts and countless cakes later, I have learned the art of making a flat cake, and it has completely transformed my life!
- And, to be absolutely honest, getting perfectly flat cake layers isn’t all that tough to accomplish.
- That it took me so long to discover these really simple and straightforward techniques is beyond comprehension.
Best Tools For Fixing & Preventing Cake Doming
- As I learned, selecting the optimal oven temperature is critical to keeping your cake from being lopsided.
- However, I also use some excellent baking equipment to assist ensure that every cake is exactly leveled each and every time!
- The following are some personal suggestions from me.
- In this section, I will walk you through some of the greatest ideas and tactics that I have learned over the years to ensure that my cakes are always flat in the centre and that they don’t collapse when they are cut.
- Let’s get this party started!
Why Does A Cake Dome In The Middle?
- My cakes have a tendency to rise in the centre, as you may have seen.
- One of the most common reasons for your cake to rise in the centre is that your oven is too hot.
- When you put your cake batter in the oven, it begins to cook at varying rates depending on how hot the oven is.
- The outside border of the cake begins to cook first, with the centre of the cake having more time to bake and rise as a result of the longer baking and rising time.
- By the time the entire cake has baked, the outside edges have been scorched and the middle has risen in the center of the oven.
- Despite the fact that we put our confidence in our ovens to heat up to the precise temperature we specify, your oven will more often than not deceive you!
- That’s right, it’s startling!
- Investment in an oven thermometer is the most effective way to ensure that you are getting the most accurate temperature reading for your baking tray.
- When you use it, your oven will give you an accurate readout, allowing you to know exactly what temperature it is before you bake anything.
- Unusual as it may seem, an oven thermometer is quite useful for almost anything you prepare in your oven.
How To Prevent Cake From Doming
Reduce Oven Temperature
- You might wonder how to bake a cake evenly.
- Well, one easy and seems apparent method of lowering the size of the dome is to lower the temperature of the oven to a lower setting.
- Typically, a cake recipe will specify that it should be cooked at a temperature of 350F-375F/180C-190C.
- When you think about it, that’s a rather steep price to pay for a cake.
- It’s no surprise they come out appearing charred around the edges when there’s a peak as tall as Everest in the midst of the picture!
- The easiest way to avoid a dome is to reduce the temperature by 50 degrees Fahrenheit/20 degrees Celsius.
- Baking your cake at 325 degrees Fahrenheit or between 160 and 170 degrees Celsius helps guarantee that your cake bakes more evenly and without browned edges.
- Because you are reducing the temperature, it will take longer for your cake to be baked.
- Cooking time should be increased by approximately half.
- For example, if the recipe specifies that the sponge should be cooked for 30 minutes at 180 degrees Celsius, baking the cake at 160 degrees Celsius will take around 1 hour.
- However, after 30 minutes, make sure to keep an eye on the oven.
- The length of time you bake them for is also determined by the size of the cake you are baking in the first place.
- I baked four 8-inch cakes at 170 degrees Celsius/325 degrees Fahrenheit for 25 minutes, and they came out completely done.
- This is due to the fact that I uniformly distributed the mixture between four cake pans.
- If you were to prepare two 8-inch cakes in two deep cake tins, the baking time would be significantly longer.
- So keep it in mind at all times!
The tip that I employ is to lower the temperature of the oven, and it is one that I have found to be effective time and time again.While baking, I’ve noticed that my cakes have a small dome to them while in the oven.There is no reason to be alarmed at this point!As soon as you remove your cake from the oven to cool, the dome will begin to dissolve, leaving you with a cake with a flat top.When in doubt about the dome, remove the cake from the pan and allow it to cool on a wire rack upside down for 5 minutes after it has been in the tin for 5 minutes.
This will aid in the reduction of the dome’s overall size.Tip for baking: Before baking your cake, lightly hit the cake pan on the kitchen bench to loosen the batter.This will eliminate any air bubbles that may have formed in your cake batter.This should, in theory, reduce the likelihood of a domed center.
How To Fix A Domed Cake
Use a Cake Leveller
- If you’ve tried lowering the temperature of your oven but your cake is still coming out with a dome in the centre, there are a few more things you may do to level out your cake’s surface.
- An additional method of ensuring that your cake is lovely and level is to cut away the dome yourself.
- A serrated knife or a cake leveler can be used to do this.
- Remove the domed sponge from the oven, carefully remove it from the tin, and set it aside on a wire rack to cool thoroughly for approximately an hour before cutting into it.
- You will end up with a crumbly, terrible mess if you attempt to level your cake while it is still hot.
- Now that your cake has had enough time to cool fully, it’s time to level it out.
- Cake levelers are obviously simpler to use because you can adjust the wire, but don’t be concerned if you don’t have one; a knife will do the trick just as well.
- Adjust the height of the wire on a cake leveler so that it matches the height of the flattest area of your cake.
- Move the leveler along the cake in a gentle motion.
- Hopefully, this will get rid of the dome in an even manner, leaving you with a lovely, flat sponge that is ready to be frosted.
- Ensure that the sponge is securely attached to the cake if you are using a knife to level the cake.
- Make a slow, even cut over the flattest portion, trying to keep the knife as straight as possible.
- Tip for baking: Allow your cake to cool completely with the domed side facing down.
- While the dome is cooling, this will aid in the reduction of the dome’s size.
How To Stop a Cake From Rising In The Middle
When it comes to leveling out a cake, cake bands are the game-changing solution. Once you start utilizing them, you’ll wonder why it took you so long to come across them in the first place! Cake strips are quite simple to create at yourself, or you can get them in stores or online for a small fee.
How to Use Cake Strips
- Cake baking strips are constructed of absorbent material that has to be soaked in cold water for 10 to 15 minutes before being used to bake a sponge cake or cupcakes.
- Drain all of the extra water from the baking belt before wrapping it over your cake pans to bake your cake in the oven.
- Pour your batter into the muffin pans and place them in the oven to bake.
- Because the cake strips are moist and chilled, they prevent the outside edge of the sponge from becoming too brown and scorching.
- At the conclusion of the process, you will get a delightfully flat and fluffy sponge.
How to Make Cake Strips at Home
Cake strips made at home are really simple to make. Either an old clean towel or thick kitchen roll and a piece of aluminum foil may be used to manufacture them.
Old Clean Towel
Cut strips from your towel that are long enough to wrap around your cake tin and tie it together.
- Place the strips in a glass or bowl of water and let aside for 5-10 minutes to absorb the water.
- Remove your baking strips from the oven and thoroughly rinse them so that they are no longer dripping with water but are still moist.
- Wrap them over the cake tins and fasten them with safety pins to ensure that they don’t fall off during baking.
- You now have your own own DIY baking strips!
Kitchen Roll And Tin Foil
- Cut enough kitchen roll to fit around your cake tins.
- Secondly, soak a paper towel in water for a couple of minutes. 3. Squeeze out any extra water from the water after rinsing. 4. Cut a piece of tin foil that is approximately 2 inches longer than the paper towel. Fold the damp paper towel carefully to match the depth of your cake tin and put it on top of the tin foil to keep it from sticking. 6. Wrap the damp paper towel in tin foil and secure with a rubber band. 7. Wrap the tin foil and paper towel around the cake tin and seal it with a rubber band. Check to see that you’re using thick, high-quality kitchen roll, such as Bounty, so that it doesn’t break or dissolve into a mushy pile of tissue paper. Tip for baking: Combine the approaches of utilizing cake strips and reducing the oven temperature to achieve the best results. This will result in a cake that is completely even in baking and is both light and fluffy. With your newfound knowledge of how to get flat cake layers and how to prevent a cake from doming, you will no longer have to worry about botched cakes, uneven buttercream, or wonky-looking cakes! Winning! To be honest, though, there’s nothing inherently wrong with a domed cake. However, as we’ve seen, there are many different approaches to producing gorgeous flat layers, even if your cake does have a slight peak in the centre. Hopefully, if you use any of these suggestions and tactics, you will never have to deal with a dome again! Best of luck with your baking! You might also be interested in these articles: Top 10 cake tips
- What ingredient causes a cake to rise?
- Best hand mixer for baking
How to stop a cake from doming
- You should continue reading even if it seems that keeping a cake from doming is an insurmountable obstacle.
- The number of times I’ve run across this difficulty has increased to the point that I’ve become obsessed with getting my cakes right.
- Particularly essential was the fact that I was preparing a cake for a customer and had to ensure that my cake’s edges were precisely straight and the top was completely level.
- If you are only concerned with the flavor of your cake, you probably aren’t too concerned about a small dome in the centre of your cake, but for the rest of us, allow me to share with you my top suggestions for preventing your cake from doming.
Reducing the temperature of your oven
- The aim here is to lower the temperature of your oven by around 10-20 degrees Celsius, which will allow your cake to bake a bit more slowly.
- While this helps the cake batter bake more uniformly, it also means that the sides of your cake will be done much more quickly than the centre at some point in the process (and the potential of cake doming might be still there).
- When I’ve done this before (in conjunction with my suggestion about dunking the centre of the cake), the result hasn’t been disastrous for my cake.
Cake & sweet bakes recipes
Using cold baking strips
- The use of smart baking strips, which are often made of cloth, or the creation of your own version at home, has elevated our game significantly in recent years.
- Because it works so well, it is based on the same premise as dipping the centre of the cake in icing, which is another brilliant idea.
- You’ll be keeping the edges of the cake pan cooler, which will cause the sides of the cake to take longer to begin baking, allowing the centre of your cake more time to rise and bake.
- To be sure, your cakes will be gorgeously moist, and they will not have the crusty brown sides that you generally get when baking cakes.
How to use shop bought cake strips
- Cake strips purchased from a store are actually quite affordable, and you can easily get a set for $10-$15 (£10-13).
- You can buy them for a reasonable price and they will last you for a long time if you are not into DIY projects.
- Simply soak the sponge in cold water for approximately 10 minutes before you plan on baking your cake..
- Squeeze out the majority of the water and wrap it tightly around the cake tin.
- Cake strips purchased from a store may be cut to any length, making them extremely convenient to use.
How to make your own cake strips
Kitchen paper towels and aluminum foil will be required for this project.
- Measure out the size of your baking tin and cut a length of paper towels that is the same length
- Soak the paper towels in water for several minutes.
- Gently squeeze out the majority of the water
- Prepare your tin foil (which should be the same length as your paper towel)
- Then, fold the damp kitchen towel until it reaches the depth of the baking pan.
- Place the tin foil on top of the tin foil
- Fold the tin foil over the moist paper towel after wrapping it around it.
- Tin foil should be wrapped around your baking pan.
- Folding the foil tin under the base of your baking tin can help to keep it secure.
Creating a dip in the middle of the cake batter
- If you want to avoid your cake from doming, the simplest thing you can do is carefully spread out the cake batter from its center out to its edges.
- Making a dip in the cake batter is essentially what you’re doing.
- What will go place in the oven is nothing short of amazing.
- Because you’ve made the edges of the cake thicker than the centre, it will take longer for the heat to bake the sides of the cake than the middle (which is now dipped in).
- Over the course of the baking period, the temperatures will become more consistent, and the level of your cake will become more consistent as well.
- You should have a wonderfully straight cake at the end of the baking time that is level on top when you remove it from the oven.
What to do if you do get doomed cake anyway?
But what if your cake has already been doomed? I understand that we are here to prevent this from happening. What options do you have at this point?
Cool it down – upside down
Once your cake has finished baking, allow it to cool for about 5 minutes on a wire rack before carefully turning it upside down. Don’t be concerned if the cake remains in the tin for the time being; in fact, it will taste better. As the steam and heat escape from the cake, it also helps to level the cake.
If your cake is delicious, you shouldn’t be concerned about a lumpy top on the surface. Who is going to notice if you cover your cake with a layer of fluffy icing or pipe a fancy frosting design on top of it?
Turn it upside down
This is an old skill that I picked up when working in a bakery many years ago. It was turned upside down and decorated this manner if the cake wasn’t exactly flawless the first time. Nothing about the flavor has been altered in any way, and nobody will notice that the cake is upside down (on the inside), but they will appreciate the straight top!
Make a feature out of it
- O.K If your cake has risen in the centre or even tilted to one side, why not use it to your advantage and convert it into something (such as a decoration)?
- The centre of the forest was on the hill in one of my cakes, which I turned into a domed cake with a woodland motif.
- Instead of using krispie treats or extra fondant to create the hill, I just used a lovely sponge cake as a base.
- It turned out beautifully!
Cut it off
- Yes, I realize that this is a no-brainer, but I’ve heard from a number of my students who were genuinely upset because they couldn’t get their cakes to be level.
- They weren’t aware that many professional cake makers simply level their cakes by cutting the tops of the cakes with a sharp knife or string.
- Nobody is flawless, so if this is the only alternative available to you, don’t be concerned; just go for it!
- If you wind up with an excess of cake cut-offs, you can always turn them into cake pops!
How To Prevent A Cake From Doming
- Double-layer aluminum foil should be used to line the outsides of your cake tin to prevent your cake from doming.
- Long strips of aluminum foil are simply folded to the height of your cake pan and then wrapped around the outside of your cake pan.
- This is because the additional foil slows down the temperature of the baking pan, resulting in the cake batter around the borders not cooking as rapidly.
How do you keep a cake from rising in the middle?
The oven should be preheated at 325 degrees Fahrenheit. Although most cake mixes and recipes call for 350 degrees Fahrenheit, baking at a lower temperature prevents the cake from rising too quickly and breaking.
Why do my cakes Dome?
Here’s how it works: When you bake a cake, it does two things: it rises and it loses moisture. When a sufficient amount of moisture is removed, the cake hardens (or ″sets″) and ceases to rise. As a result, the sides of the cake rise and set rapidly, while the center of the cake, which bakes more slowly, continues to rise, frequently rising well above the edges, resulting in the dome.
How do you make a cake rise evenly?
In a small bowl, combine the cake batter and hit it against the counter a couple of times. Any air bubbles will be eliminated as a result of this. Put it in the oven and let it bake for a while. As a result, the moisture from the towel aids in the uniform baking of the cake, resulting in an even rise and a cake with a flat top on the surface.
Why did my cake rise unevenly?
It is also possible for an overheated oven to result in uneven baking. Then make the necessary adjustments: for example, if the temperature is 25 degrees higher than the preset, decrease the baking temperature by 25 degrees. Generally speaking, if the temperature is wrong by more than 25 degrees, it’s better to get your oven calibrated.
Why does my cake fall flat after rising?
A cake that has an excessive amount of leavening ingredient, such as baking soda or powder, will rise excessively high and rapidly. It is necessary to allow the gas produced by the leavening chemicals to escape before the cake bakes through in the middle. This causes the core of the cake to collapse, resulting in the cake layers sinking in the middle.
Why do cakes crack domes?
The temperature of the oven is set too high. If the top crust develops and hardens before the cake has finished rising, the centre of the cake will attempt to push through the crust as it continues to bake, causing it to crack and, in some cases, collapse. Check the temperature of your oven using an oven thermometer and lower the temperature if it is running too hot to handle.
How do I bake a flat cake without the strips?
Reuse an old dish towel for another purpose. Just moisten the one piece of towel per pan so that it is damp, and then wrap one around the outside of each cake pan and knot the ends or fix them with safety pins before putting them in the oven to bake. The moisture from the damp towel aids in the baking of the cake by distributing the heat more evenly.
Why do cakes fall in the center?
Because of the tiny size of the cake pan, the batter may be overly deep. Even though it will rise and maybe dome, it will collapse if the core is still moist, which will occur before the building settles in the center. As previously stated, it is the middle tube that permits them to stand up and set, and the same batter baked in a round or square cake pan may crumble.
Why do my cakes sink in the middle?
5. The centre of my cake has sunk into the middle of the table. For the most part, there are three causes for this: a) the oven door was opened before the cake had time to set; b) the cake was not placed in the oven immediately after the mixture was finished; and c) the cake contains an excessive amount of raising agent.
What does a cake leveler do?
An instrument that is used to slice off just the dome of a cake, resulting in a lovely, flat surface on which to begin stacking and decorating the cake.
Is a cake leveler necessary?
While it may appear to be an extra step, it is critical to have level cake layers in order to ensure the solidity of your cake while serving. It is possible for a domed cake that is placed on top of another domed cake to eventually exert too much pressure on the core of the cake, causing it to split along the centre.
Should I cut the top off my cake?
Don’t be concerned if your cakes come out with domed tops; it happens to the best of us. The solution is as simple as slicing the tops of each layer with a long serrated knife to bring them all to the same level. However, the timing of the trimming is critical; if you cut the layers while your cakes are still warm, they are more likely to crumble or rip.
How do you keep air pockets out of buttercream?
When beating your buttercream, always use the paddle attachment rather than the whisk attachment since the whisk will include too much air into the mixture. Final step: using your rubber or silicone spatula, stir by hand until all of the air bubbles have been removed from the mixture. This may also be accomplished using a wooden spoon.
How do you prevent buttercream blowouts?
Make a crumb coat with your icing that has been thinned a little and then finish with your icing. Simply take a tiny bit of your buttercream and dilute it just a little with milk before spreading it thinly all over the top and sides of your cake. Simply place it in the refrigerator for no more than 5 to 10 minutes at a time.
What causes buttercream to bubble?
A buildup of air bubbles occurs when a large amount of air is beaten into the buttercream. That is all there is to it.
How to Prevent the Dreaded Cake Doming!
- I came up a helpful advice on the internet a number of years ago on how to protect your cake from doming.
- It consisted in cutting a strip of cotton cloth to fit around your cake pan, soaking it in water, wringing out the excess water, and pinning it around the pan to hold it in place.
- I couldn’t think it would make a difference, but I decided to give it a shot anyhow.
- I cut one of my kitchen towels into two 4′′ strips and folded the sides towards the centre, resulting in a strip that was one-third the size of the original piece of fabric.
- Then I soaked them in water for a few minutes, wrung out the excess, and wrapped them around the pans with safety pins to keep them in place.
- Yes, I realize that was quite high-tech!
- Oh, my goodness!
- It was truly successful!
- The top has a great smooth surface!
- You won’t have to chop half of the cake off to have a flat top anymore.
- To obtain the recipe for the delectable carrot cake seen in the photo, please visit this page.
- ″We are an Amazon affiliate, and we may get a small commission on any purchases made via this link at no additional cost to you.
- Thank you for your contribution to our website.″ For obvious reasons, I continued to use the strips and that approach until I came across these handy-dandy ″Bake-Even Cake Strips″ while browsing around the Wilton department of the craft shop.
- These are truly manufactured, and they are available in a variety of sizes.
- As you can see in the photograph above, they are effective!
Whatever your preference, I always put parchment paper in the bottom of my baking pans, as well as the sides.There is no need to be concerned about the cake sticking to the pan; it comes out perfectly every time.
Why does my cake have a dome?
Is your cake topped with a dome, a hump, or a bump? Learn why it has a dome and how you may avoid it in order to have a lovely flat cake every time you bake it. If you’re looking for advice on how to fix a domed cake that you’ve already cooked, we have some suggestions for you as well!
A cake may have a dome for two reasons:
- The cake pan is heating up significantly more quickly than the remainder of the cake.
- This causes the edges of the cake to set before the cake has fully risen, and while the rest of the cake cooks, the center of the cake rises and forms a dome.
- Double-layer aluminum foil should be used to line the outsides of your cake tin to prevent your cake from doming.
- Long strips of aluminum foil are simply folded to the height of your cake pan and then wrapped around the outside of your cake pan.
- This is because the additional foil slows down the temperature of the baking pan, resulting in the cake batter around the borders not cooking as rapidly.
- The cake tin is too small for the cake.
- Because of this, your cake will dome over and shatter.
- Use a cake pan that is the same size as the one specified in the recipe, or go with a bigger pan.
How do I fix my cake with a dome?
- If your cake has a dome on top, it is still perfectly safe to eat and you may enjoy it in its current state.
- In order to have a flat cake, wait until the cake has completely cooled before slicing off the dome with a long serrated knife.
- Icing should be used to decorate the cake.
- For a layer cake, you may alternately flip the top layer of cake so that the flat bottom is facing up and repeat the process.
- This will only work if the dome isn’t too high above the ground.
- Decorate your cake with frosting to ensure that it is attractive and even in appearance.
- Try one of the cake recipes listed below now that you’ve learned how to make a flat cake correctly.
- Get the recipe for Wholemeal Date and Walnut Loaf by clicking here.
- Served with a cup of tea, this nutritious, not-too-sweet cake is the perfect afternoon tea treat.
- Find the recipe for Vanilla Layer Cake with Passionfruit Curd here: Vanilla Layer Cake with Passionfruit Curd.
- This traditional vanilla cake may be stacked with a variety of toppings to suit your taste.
- In this recipe, the passionfruit curd, whipped cream, and coconut flakes are layered on top of the cake.
- Get the recipe for this dairy-free dish.
- Lime Avocado Pound CakeWith the addition of avocado, this pound cake is given a gorgeous color and a deliciously delicate crumb texture.
- Never again will you be without a recipe.
- Join hundreds of other home chefs in assembling a collection of recipes that you will not only like, but will also repeat over and over again!
With a free membership, you may organize your favorites, make shopping reminders, and even create and share your own eBooks!
Rainbow Teacake with Vanilla Frosting and M&Ms
Jam and Cream Victorian Tea Cake
Coffee and Hazelnut Layer Cake
Pink Jelly Cakes
Carrot and Pecan Cake with Cream Cheese Frosting
Chocolate Mudcake with Berry Sauce
Malted Milk Cake with Malted Frosting
Traditional Sponge Cake with Jam and Cream
Giant Wagon Wheel Cake
Sponge Cake with Cream and Passionfruit Curd
Celebration Surprise Inside Sponge Cake
Coffee and Hazelnut Layer Cake
Persian Love Cake
Plum Upside Down Cake
How to bake cake evenly
- When you bake a cake, does it occasionally rise to the top and form a large dome, rather than remaining lovely and flat?
- Isn’t it a pain in the neck?
- Learning how to bake a cake in a uniform layer might be difficult.
- In truth, the appearance of a cake is only as good as its crust, and sometimes it doesn’t matter if the top of the cake is convex rather than flat.
- Has anyone, on the other hand, attempted to stack two or three domed layers on top of one another?
- They wobble, they slip, and they slide, and eventually you end up with a cake that is out of alignment.
- Those domes can be removed to create absolutely flat layers, and this is a possibility.
- But consider all of the delicious cake you’re throwing away.
- Even if you choose to chew on it rather than throw it, as the majority of us do, it is preferable that it remains a part of the whole!
- No, the most effective strategy for baking a cake evenly is based on simple thermodynamics: after the cake is placed in the oven, you must work to prevent the batter around the borders of the pan from baking too rapidly.
- Here’s how it works: When you bake a cake, it does two things: it rises and it loses moisture.
- When a sufficient amount of moisture is removed, the cake hardens (or ″sets″) and ceases to rise.
- This happens immediately around the borders of the pan; it happens much more slowly in the interior, where the batter has formed its own insulation due to the weight of the pan.
- As a result, the sides of the cake rise and set rapidly, while the center of the cake, which bakes more slowly, continues to rise, frequently rising well above the edges, resulting in the dome.
- Large or tiny, it can be aggravating; yet, it is, fortunately, preventable.
Cake edges must be adequately insulated in order for it to bake evenly.Preventing the temperature of the batter near the edge of the pan from rapidly increasing permits the cake to rise for a longer period of time before it sets.The top of a cake whose borders rise at a pace that is almost equal to that of its center will remain flat across the top — there will be no dome, making it ideal for stacking and frosting.Cake strips, by far the most straightforward method of baking a cake evenly, are introduced.Soak the strips in cold water for a few minutes, then secure them around the outside of your pan with the Velcro that is included into the strips.
Insulation in a flash.Certain types of insulation, like as cotton towel strips, can be made by wrapping them around the pans and pinning them together with safety pins.But, honestly, what do you think?You can save yourself the trouble.Our happy clients have said the following: ″These are the BEST!″ Because I usually make three-layer cakes, I purchased two sets.These are quite simple to operate.
- Simply soak them in water for 15 minutes, wrap them over the pans, and attach them using Velcro to complete the project..
- There is no need for safety pins!
- The strips prevent the cake layers from rising to a spherical shape, making it easier to fill and decorate them.″ Elizabeth, who lives in the town of Oak Harbor, Ohio Let’s take a look at how cake strips operate and how much of a difference they can make.
How cake strips work
Listed below are the strips, which are sold in a pair of two and each of them will fit an 8- or 9-inch circular cake pan.
Soak in cold water before using
Soak the strips for a minimum of 15 minutes; you may need to weigh them down at first to ensure that they are completely submerged. Because it is the water that acts as an insulation for your cake, you want to make sure that the strips are well saturated.
Fasten around the edge of your pan
The use of Velcro allows you to simply customize the strip to match your specific 8″ or 9″ circular pan.
Bake the cake
- If you can safely handle it, take the strip out of the oven immediately; it will cool down very rapidly.
- Remove the cake from the pan and allow it to cool on a cooling rack.
- Stack and frost according to your preference.
- Chef Susan Reid, a fellow blogger, has provided the following advice: ″The best-looking frosted cakes are arranged on a platter with the flat bottom facing up, so that the flat bottom is visible.
- A small curvature, even on a flat cake, may sometimes be seen nestling just perfectly inside the concave surface of any normal plate that you could use to serve it on.″
See the difference?
- With no strip, the half-cake on the right is shorter around the sides and higher in the center: it is dome-shaped.
- Because it was cooked with a strip, the cake on the left had an even rise across the top.
- Cake strips, in addition to preventing doming, also help to prevent overbaking around the edge of the cake while baking.
- Baking without a cake strip produces a rough and chewy top ridge on top of the half-cake on the right (seen above right).
- The half-cake on the left, which was cooked with a strip, is what I’m talking about.
- The texture is soft and delicate.
- So go ahead and smother that icing and stack those layered cakes.
- Once you’ve learned how to bake cake uniformly by utilizing cake strips, there’s no going back to the time-consuming task of cutting and leveling your cake.
- Some bakers have reported success by simply pushing down any dome on their cake as soon as it comes out of the oven after it has been baked.
- I tried it, but the dome stayed; it just sprung back into place.
- If you believe in the benefits of manual flattening, we’d love to hear how you go about it in the comments section below.
3 Simple Ways to Bake a Flat-Topped Cake Every Time
- There are several baked goods that are just better when they have a rounded dome top when they are taken out of the oven; for example, cookies, scones, quick bread, and muffins are all better with a rounded dome top.
- Cake, on the other hand, is not one of those things; you want tops that are flat and even.
- Making that happen may seem difficult, but it is less difficult than you may believe to get rid of the dome.
- It might feel like a game of chance when you’re trying to make flat cakes.
- Slide the cake pans into the oven and cross your fingers in the hopes that they will turn out well.
- If this sounds similar to you, let’s put a stop to those days as soon as we possibly can.
1. Repurpose an old dish towel.
- Instead of purchasing cake strips, I prefer to use this straightforward DIY method.
- Prepare your cake pans by cutting an old dish towel (horizontally) into long, even strips that are about the width of your cake pans.
- Just moisten the one piece of towel per pan so that it is damp, and then wrap one around the outside of each cake pan and knot the ends or fix them with safety pins before putting them in the oven to bake.
- The moisture from the damp towel aids in the baking of the cake by distributing the heat more evenly.
2. Lower the oven temperature.
- The majority of cake recipes ask for preheating the oven to 350 degrees Fahrenheit.
- Instead, reduce the temperature to 325 degrees Fahrenheit.
- Lowering the oven temperature causes the leavening agent to rise more slowly, resulting in a cake with a beautiful flat top instead of the dreaded dome.
- Keep in mind that baking at a lower temperature will take longer than baking at a higher temperature.
- I recommend checking the cakes after the initial bake time, and then every five minutes after that until they are completely done through and golden brown.
3. Use a knife to level the top.
- Despite our greatest attempts, our cakes will occasionally bake with a domed top, despite our best efforts.
- A cake that has numerous uneven layers on top of one another is a disaster waiting to happen (no one enjoys a cake that has tipped over), so if all else fails, gently chop the rounded tops off of each layer with a long serrated knife.
- Kelli FosterPlanPrep’s Food Editor Kelli Foster Kelli is the Food Editor for Kitchn’s Plan & Prep section, where she oversees all food-related editorial.
- She holds a degree from the French Culinary Institute and is the author of several publications, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.
- She lives in New York City.
- She resides in the state of New Jersey.
- Keep up with Kelli
How to Bake Flat Cakes
- The following post was written by Olivia on April 9, 2020 |
- This post may contain affiliate links.
- Please visit my Disclosure Policy for more information.
- Learn how to make flat cakes that turn out perfectly every time!
- Easy instructions on how to ensure that your cakes come out perfectly flat right after they are taken from the oven.
- Cake leveling is one of my least favorite things to do in the entire world.
- I’m quite sure I’ve only done that once, and I was fast to explore for other options afterwards.
- If your cake comes out of the oven domed, you should level it before serving.
- This is something that, let’s be honest, practically every single cake does.
- The following is an example of a dome-shaped cake:
The Ultimate Cake Collection
This collection has over 50 of my personal favorite cake recipes all in one spot! Featuring everything from classic cakes to seasonal favorites and everything in between. Get your hands on a copy right away! Despite the fact that it is delicious, it might be more aesthetically beautiful. And that’s not even mentioning the uneven distribution of icing! It’s those dreadful middle portions.
Why Do Cakes Dome?
- After putting the cakes in the oven, the baking pans begin to heat up fast.
- Due of this, the edges and bottom of the cake will cook more quickly and firm, resulting in the uncooked centre of the cake rising and domeing since it has nowhere else to go.
- It is difficult to stack and frost a cake with a rounded top, therefore it should be flattened off before stacking and frosting.
- It’s either that or acquire a large frikken cake knife (which I bought particularly for this purpose and have only used ONCE) and hack away at the dome, trying to chop it off evenly.
- Alternatively, you may get a cake leveler, which performs a significantly better job (I do, however, use this to torte my cakes, which is to say cut them in half horizontally).
- If you choose either choice, you will end up with a ridiculous amount of cake crumbs all over the place.
- This also implies that there will be no cake, which is a bummer.
- To be fair, I understand that you can always eat the scraps, but still.
- It is far preferable not to have to level the cake at all if the cake comes out completely flat and stackable, since this eliminates the need to do so.
- I have a handful of strategies that I do to guarantee that my cakes are flat.
- They are effective for me on every occasion!
- First and foremost, before we even begin to level the cakes, you must ensure that all of the layers are the same height.
- Alternatively, you may be anal (like me) and actually weigh the pans to guarantee an even distribution of batter in the pans before baking.
- I am completely at ease with my insanity.
- This is the kitchen scale that I use, and I just adore it.
- Now it’s time for Flat Cakes!
HOW TO BAKE FLAT CAKES
Baking flat cakes boils down to one easy step: wrapping cake strips over your pans while they’re still warm. This is the strategy I use the most. All you have to do is dampen them and wrap them over the bottoms of your cake pans to complete the task. Every time, perfectly flat cakes are produced!
How do cake strips work?
- The cake strips act as an insulation for the exterior of the pan, and the moisture in the strips helps to keep the edges of the pan cooler, resulting in a more uniformly baked cake.
- The absence of the strips causes the outsides of the cakes to cook and solidify more quickly, resulting in the centre of the cake to dome.
- In the meantime, I’m preparing my cake batter, so I soak my strips in a basin and carefully wring out the excess water before wrapping them over the pans.
- They must not be sopping wet, or then the cake will turn soggy as a result of the moisture.
- Here’s a side-by-side comparison of the cakes directly out of the oven, with the exception of one that was made with a cake strip.
- You can notice how lovely and flat the cake on the right is by looking at it closely.
- On top of that, the one on the left is a little darker on the sides than the one on the right.
- The one on the right has a more uniform cooking pattern throughout.
- I use these cake strips on all of my cakes, and they make a significant difference.
- Please keep in mind that using these strips may cause the cake to bake more slowly, and you will most likely need to lengthen the baking time on a recipe as a result of this.
- All of my recipes’ baking timings are based on the assumption that baking strips are used.
- To begin with, baking times vary since every oven is different, so it’s necessary to use them merely as a guideline and to be familiar with your particular oven.
- If you only do one thing, make sure it’s to utilize these strips.
- Those Wilton brand strips are an older model that I purchased at Michael’s more than a decade ago.
- These are acceptable, but pinning them on is a bit of a hassle.
- It appears that these Regency ones with velcro are far superior to the ones I saw online, so if you’re in the market for some, I recommend that you acquire those instead!
DIY Cake Strips
In the event that you do not wish to spend the money on them, you may easily manufacture your own at home!
- Tea towels should only be used if they are completely wet, and they should not be used at temperatures above 350 degrees Fahrenheit.
- Wrapping them in tin foil will help to keep them from browning or burning.
- All that is required is the cutting up of an old tea towel into strips and the pinning of the strips to the cake pan.
- If you’re feeling very crafty, you might sew some velcro onto the strips to create your own simple-to-use version.
Tea Towel Trick
- Using the bake even strips, you can still get a slight dome in the cakes after they’ve been baked, but there is something more you can do as soon as they come out of the oven.
- Take a (clean) tea towel and gently push down on any domes that may be present.
- Make sure to use caution when pressing down on the cakes since the pans will be hot and steam will be released as you do so.
- Make sure not to press down too hard, or your cake may collapse!
- The approach described above is only effective on little domes that are fresh out of the oven.
- Because I usually use cake strips, my domes are never really that high to begin with, but the tea towel method helps to raise them just a smidgeon higher in the final stage.
- I’m not sure how well that would work on a cake with a huge dome, to be completely honest.
- It was already starting to cool by the time I finished photographing it, so pressing down on it didn’t do anything to help it.
- I hope you found these suggestions to be useful.
- Cake strips are one of my most favorite tools/hacks in the baking kitchen, and I use them all the time.
- I hope you would give them a try since they make my life simpler!
Quick links to help you bake Flat Cake Layers:
How to Bake Flat Cakes
A basic vanilla cake coupled with a simple vanilla buttercream makes for a delicious dessert. Course DessertAmerican Cuisine Preparation time: 2 hoursCooking time: 35 minutes 2 hours and 35 minutes is the total time. Servings 12 Calories (840kcal) per serving
- 6 cups powdered sugar, sifted
- 2 cups unsalted butter, room temperature
- 2 teaspoons vanilla extract or other flavour of choice
- 4 tablespoons heavy whipped cream
- Preheat the oven to 350 degrees Fahrenheit. Prepare two 8-inch cake circles by greasing and flouring them and lining them with parchment paper.
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until thoroughly incorporated. Remove from consideration
- To make the frosting, beat the butter and sugar on medium speed in a stand mixer fitted with a paddle attachment until pale and fluffy (approx 3mins). Reduce the speed of the mixer and add the eggs one at a time, completely integrating each addition after each addition.
- Pour in the vanilla.
- Alternately add the flour mixture and the buttermilk, beginning and finishing with the flour mixture each time (3 additions of flour and 2 of milk). After each addition, make sure to fully incorporate it.
- Distribute the batter across the two pans in a uniform layer. Baking strips should be placed around the bottoms of the cake pans if they are moist.
- Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out mostly clean
- remove from oven and cool completely.
- Place the cakes on a wire rack to cool for 10 minutes before turning them out onto the wire rack to cool entirely.
- Set up a stand mixer with a whis