Have you ever spent an afternoon measuring, mixing, and baking a cake only to have it end up looking like an igloo? Doming is OK for cupcakes, but it causes all kinds of problems for cake. Doming happens because the outside edge of the cake cooks faster then the inside. This gives the middle more time to grow during the baking process and become taller then the edges.
A cake that's domed on top can cause the following problems:
- The center of the cake can crack.
- The edges can over bake and become too brown.
- The edges can turn hard.
- The edges can also become dry.
Luckily there is a solution to this problem... baking strips. Cake baking strips insulate the pan so your cake bakes more evenly. You can buy several different brands, the most common is probably Wilton's Bake-Even Cake Strips. Have you tried them? They work well... the only problem is that they are expensive! Luckily you don't have to shell out $$ to buy them. You can make a simple substitute at home. It works just as well, plus it's cheap! All you need is an old towel. :D
|Cut an old towel into 2" strips.|
If using strips, you may need to add a few extra minutes to the total baking time. Give cake baking strips a try, I'm sure you'll be thrilled with the results!