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Photo by drbarron

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA
Living In: Lancaster, California, USA

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drbarron is asking: (1 answer)
I would love to find out what I need to do so I can bake a cake and have it stay flat across the top. As you know when you bake a cake most of the time it will give you a little hill. How do I get around this so I can get a flat cake.

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Last updated: Dec. 11, 2012 3:44 pm
Posted: Dec. 11, 2012 1:57 pm
 
Answered by: manella
Dec. 11, 2012 2:00 pm
Hi,you could take your knife and even it out,straight across.Does that make sense to you?
Comments:
Scotdog
Dec. 11, 2012 2:22 pm
Weirdly a co-worker just told me today that if you put something metal in the bottom it disperses the heat and makes it flat. She used to use a metal frosting tip, but said the metal things that you make roses with (from frosting) are even better. I've never tried this, she was just talking about it today.
 
Dec. 11, 2012 2:31 pm
I use cake strips and my cakes are always perfectly flat. They insulate the sides so the sides and middle cook at the same rate. You can pick them up at Michael's with a 40% or 50% coupon. http://www.kingarthurflour.com/shop/items/cake-strips
 
Sugarnspice
Dec. 11, 2012 2:34 pm
Marie, I have the dark Chicago Metallic Professional Non-stick pans and have to lower the baking temp by 25 degrees. Do they work on them?
 
Sugarnspice
Dec. 11, 2012 2:36 pm
When filling and icing layers, I turn them upside down so the bottom becomes the top. Then the cake is absolutely flat and I fill in any gaps with icing :)
 
Dec. 11, 2012 2:43 pm
They should work with the dark pans. What you want is the batter to remain the same temperture throughout.
 
AlaskanDelicacy
Dec. 11, 2012 2:57 pm
Using a rubber spatula, start at the center after you place your batter in the pan and just start moving most of the batter towards the outsides of the pan away from the middle. I saw Betty do it on one of her cake recipes; she's on youtube, betty's kitchen.
 
Dec. 11, 2012 3:15 pm
You can also flip the cake upside down if you want a perfectly flat top. That works well for me since it also fits better on the serving dish. Slicing a bit off the top is another alternative.
 
mamakittyto3
Dec. 11, 2012 3:44 pm
I also use cake strips, Wiltons. They need to be soaked in cold water and will work with any pan. It keeps the outside from cooking faster than the middle which is why cakes mound. They do make baking time longer, up to 30 min for very large cakes. So start at the longest suggested baking time then every 5 minutes after that until done.
 
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