How do you get cakes to bake evenly?

Question

The center of my cakes always come to a point - they look like mountains. I always end up having to trim the tops off of my cakes so they'll lie flat on the plate and look more professional when I put the icing on.

Answer 1

what you do is when you are all done with the cakes and you are about to put the cakes in the oven you gently slam the cake on the counter 2-3 times to release the air in the cake!

Answer 2

When I bake cakes from scratch they almost always turnout perfect! Never over stir your cake batter. Never pour the cake batter into pan.. Spoon it in gradually and smoothe out the batter evenly. Never do any banging or noises while cake is baking. Never open and peak at cake too soon! I've made plenty of cakes. The only ones that never turn out for me are the ones using cake mixes.. I don't know why but I find The Cakes made from scratch much better and easier. I guess I'm not a cake mix person!

Answer 3

One of the causes for doming is uneven baking. The sides of your cake pans get hotter than the middle so that the sides of cakes bake first, pushing the remaining matter to the center. This is especially true with thin metal cake pans. Try wrapping the outside of your pans with Magic Cake Strips or thick strips of aluminum foil. A convection oven also helps because it distributes heat more evenly.

Answer 4

I don't think there's any way around the way cakes bake, but if you flip the cake over that might help(bottoms up). Also, you can get an adjustable cake leveler at Wal Mart(usually in the crafts dept.), or wherever you find good cooking supplies. Try freezing the cake before trimming too for less crumbs.

Answer 5

there is large suggestion on the posts above approximately flipping the layer of cake downward when you decrease the best off - then, throw the cake interior the freezer to - frozen truffles are a lot much less stressful to frost. And, you're purely freezing it for a short quantity of time so this is nonetheless going to be very clean. maximum cake decorators frost with frozen truffles. there is somewhat no confident thank you to get a cake completely point for the duration of the baking technique without leveling it by using reducing it. regrettably. yet, make confident in case you're applying packaged cake mixes to function 2 teaspoons of sparkling baking powder to be sure they upward thrust good. somewhat some cake mixes have previous baking powder. this would possibly not substitute the style of your cake. good success - you would be sick of the scent of Buttercream Icing actual quickly once you do a cake corporation!

Answer 6

I don't think I've ever had a cake come out perfectly flat. I usually trim them, the kids are happy with it because they get to eat the trimmings before the cake is cut.

Answer 7

once you pour the filling into a cake pan then take your spatula and spread it evenly throughout the whole cake pan that should help a lot. Also make sure you are beating it sufficiantly ulike some things, cakes actually need to be beat the entire time the directions say not just till moist

Answer 8

Assuming you're not over-beating your batter once you've combined the liquid with the dry ingredients, than it's most likely the oven temperature.

Beg/borrow/steal an oven thermometer.
Make sure the temperature is as dialed/set on oven.

If that is not the problem -- is you pan properly sized -- too small can get you into the same problem.

Answer 9

Reduce the oven temperature by about ten degrees and increase the baking time 5-10 minutes.

Answer 10

There are many things it could be, from over mixing the batter to your oven elements heating unevenly to the fact that your stove may not be level. Try to eliminate each possibility to find the answer. Good Luck.