2007-01-28 08:19:51 · 7 answers · asked by Anthony P 1 in Food & Drink ➔ Cooking & Recipes
My mom's solution to that problem was to use a bread knife to shave off the raised up-middle part and then she'd flip it over and frost the bottom so that little cake bits didn't get all in the frosting...
2007-01-28 08:29:24 · answer #1 · answered by Jenn 3 · 1⤊ 0⤋
I have the same problem - and with the 'pudding added' type cake mixes, this ultrahigh center seems to have become more pronounced.
If the recipe does not contain shortening, do NOT grease the sides of the pan. The batter needs to cling to the sides to reach it's top volume. [Encyclopedic Cookbook, Culinary Arts Institute, chicago, 1950 - borrowed from my mom]
The directions on some newer cake mixes also state to only grease the bottoms of a 9 x 13 pan.
Another tip I saw somewhere was to make a 2 inch lip around the edge of the pan with foil, and leave this on for the first half of the baking time. The theory is that since the cake bakes from the outside in, this lip will slow down the browning of the outer edge, allowing it to rise more. [To be honest, I always forget about this until the cake has been in the oven for a while, so I don't know if it works or not]
Good luck, and happy baking!
2007-01-28 09:30:17 · answer #2 · answered by sandyblondegirl 7 · 0⤊ 0⤋
I've never found a way to stop it from rising in the middle, and I've been baking for 40 years. As they say, trim it off, or build up the icing a bit more around the edges.
2007-01-28 08:47:40 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Oh my gosh! With the exception of Gr8danela I've never seen so many myths. You can not stop the cake from rising more in the center no matter what you do.
If you want a perfectly flat cake, trim it and turn it upside down to frost.
2007-01-28 08:59:16 · answer #4 · answered by Smurfetta 7 · 0⤊ 0⤋
there are really no guarantees, but make sure you use the right amount of baking soda/powder and that its mixed really well. try turning it while baking, too. if it doesn't work, and you're frosting the cake, just cut the top off with a cake leveler or a cheese cutter.no one will ever know.
2007-01-28 08:27:54 · answer #5 · answered by krazykarlgirl 2 · 1⤊ 1⤋
when pouring it in the pan tilt the batter so that it is even and spead it even with a spatula. Also tap/rap the pan against the table to remove air bubbles making sure not to splatter it all over the place.
2007-01-28 08:37:25 · answer #6 · answered by Anonymous · 2⤊ 1⤋
leave a dip spot in the middle
2007-01-28 08:25:12 · answer #7 · answered by Tina Tegarden 4 · 0⤊ 1⤋