Whenever i bake a cake..whenever its rising....it sorta rises too much from the centre instead of being flat....my cakes look like mountains!!! How can i stop this??
2007-01-22 16:39:32 · 12 answers · asked by cookies and cream 3 in Food & Drink ➔ Cooking & Recipes
All cakes rise higher in the center. You can reduce this by spreading the batter away from the center w/ a spatula just before they go in the oven. I have a special tool - it looks like a hacksaw, except the blade is horizontal - for cutting the tops off of cakes. A long bread knife (longer than diameter of the cake) will also work.
2007-01-22 16:44:41 · answer #1 · answered by the cynical chef 4 · 0⤊ 0⤋
A trick that bakeries use is to completely cool the cake, and then to cut the dome shape off the top of the cake thereby making a flat surface. Also those metallic cake strips that are wrapped around the pan create a flatter cake. Make sure that you swirl the batter evenly flat before baking, preferably using a small offset spatula.
2007-01-23 00:44:57 · answer #2 · answered by Mio K 2 · 0⤊ 0⤋
Wiltons has a product called baking strips. They are material that you wet and put around the cake pan before baking. It keeps the edges from cooking faster than the middle, helping cut down on the rising too much in the middle, not enough around the edges. Also, many places do trim the cake to make it level.
2007-01-23 00:49:53 · answer #3 · answered by Rachel 2 · 0⤊ 0⤋
All cakes rise in the center to form round tops. I usually just cut the rounded part off with a knife, then flip the cake over and freeze it. When you frost the cake, the cake won't pull away with the frosting (you know when you frost a fresh cake and the cake seems to stick to the frosting?) Anyway, this technique works awesome, but, your cake must be frozen when you frost it. Good luck!
2007-01-23 00:49:16 · answer #4 · answered by Xena 3 · 0⤊ 0⤋
Some doming is normal. But if you're cakes are very high.. your oven temperature might be set too high. I recommend getting a good oven thermometer to check the temperature so you can adjust it to be right in line with the recipe instructions. You'll need to check at a variety of temperatures.. while it might be off 5 degree at 350.. it could be off 10 degrees at 450.
2007-01-23 00:57:16 · answer #5 · answered by Irish 5 · 0⤊ 0⤋
This is normal. However, you can use a frame with a strong lid suitable to the frame. The dough should be slightly less than the frame height. The fluffing/cooking agent should also be similarly less. This will help you to get a flat surfaced cake.
2007-01-23 00:53:15 · answer #6 · answered by Anonymous · 0⤊ 0⤋
You need to get a knife. One that works real well!! and you just easily slide the knife through the top peak until it is the same level. If you do this right, the cake will not break and it will be a very simple procedure.
2007-01-23 01:54:36 · answer #7 · answered by happiness 2 · 0⤊ 0⤋
I think your thinking of one of those perfectly flat topped cakes you see in the stores, they actually do the same thing, they just cut the "mountain" off and make it flat before icing it.
2007-01-23 00:44:02 · answer #8 · answered by Tim H 3 · 0⤊ 0⤋
You can't. Just cut off the "dome" which is the over risen part of the cake with a knife and ice with some icing.
2007-01-23 00:47:38 · answer #9 · answered by Anonymous · 0⤊ 0⤋
you can use a knife and cut to make it flat then flip the cake upside down and frost it...there you go a flat cake
2007-01-23 00:47:38 · answer #10 · answered by GQsmooth 3 · 0⤊ 0⤋