Feel flat? With cakes, that's a good thing. The cake coming out of the oven is nice and flat like a perfect canvas; smooth and prime for whatever you want to make. Roti swears by several tricks to achieve this achievement, but some must be more effective than others. I did a number of tests to help ensure that your next cake is perfect.
Basic rules
Mixed box
I almost always bake my cake from the start, but I don't want the recipe to be a factor for this experiment. Mixed companies know their items, so one box is pretty much guaranteed to act like the next. I made three mixed boxes all in the same bowl at once.
Temperature
This is where I know I will catch the most heat. Many, many bakers swear by roasting lower and slower to reach a flat baked cake. But the temperature varies from oven to oven and from recipe to recipe. If you ask me (and it seems like that), the lower temperature coupled with one of the following methods is the most successful way. Finding the "sweet spot" of your temperature is something you have to do with the oven and your own recipe (usually between 300-325 F).
All pans are made the same
All of these cakes are baked in the same pan, sprayed with a skillet, then sprinkled with flour. This is recommended in the box, and I agree that this is the best way to pre-treat the pan.
External method
The theory is that dome cakes because the outer edge of the cake cooks faster than the center of the cake. So there are various external strips that claim to keep the edges cooler for longer, preventing the grilling side from lowering the center. Let's see how they work!
Wilton Bake-Even Strips
I got 2 packs of strips at my local craft shop for $ 9.99 - so far so good. The direction is clear and the strip is easy to use. One small problem when it comes time to soak the strip: it floats! I remained calm and sank the strip by putting a plate on it; no problem It also helps to attach the strip to the pan before you fill it with the dough. If not, you might spill it while fiddling with loops to tighten the strip.
Foil and paper towels
Another method is to soak a paper towel in cold water and squeeze a little. Place a paper towel on a heavy-duty aluminum sheet and fold the foil onto a wet towel into a long strip. Then wrap the pan with a strip and pinch the edges of the foil together to secure it.
Dish towels
Here's the last variation on a theme: Cut the old towel into pieces, soak it for 5 minutes in cold water, then stick the pieces in place around the side of the pan. If I'm honest, pinning a towel is not the easiest thing to do. If you plan to do this regularly, you may want to remove the sewing machine for a more permanent strip.
Internal method
New school of thought! The theory here is that placing something metal in the middle of the pan while the cake is being baked will help distribute the heat more evenly and stop it from the dome.
Heating core
Purchase another craft shop for $ 9.99. Not bad for one, but this will obviously be expensive if you need to bake a lot of cookies at once. I also realized after buying that this is usually used for larger cakes, but decided to keep spinning. The core needs to be sprayed and processed, like a pan. Place it in the center of the pan and fill it with the level of the mixture into the mixture in the pan.
Flower nails
Flower nails cost around $ 1-2 at a craft shop, and I am happy to say that I have one for this experiment. Spray and nail flour like you do on a skillet. Place the flat side in the center of the pan, then fill with the mixture.
For further instructions, please visit: https://www.mybluprint.com/article/on-the-level-how-to-bake-a-flat-cake