How to make a cake lift equally?
I'm working on a layer cake for a birthday and did a test run today since I really have no experience with baking cakes. I had some severe doming issues - I'm actually not sure if the cake rose at all on the sides from where the batter was when it was initially poured into the (9" round dark nonstick metal) pan.
As this is a layer cake I really need a flat cake - what can I do to eliminate or at least minimize doming?
I'm aware that I can cut the dome off but I'm trying to minimize the amount of shaping that needs to be done.
Possible Duplicate: How do you make a cake lift equally and minimize doming? I recently started baking and my cakes always seem to rise more in the center, creating a sort of bump. It has never come out flat, though otherwise the cake seems to taste fine. This happens with regular cakes and vegan cakes with no eggs/milk. Am I not pouring the mixture correctly or is it something to do with my oven? This causes a problem when I try to make layer cakes or some decorative frosting as the cake is convex rather than flat.
Possible Duplicate: How do you make a cake lift equally and minimize doming? Or is it natural for it to happen because the top layer has expanded? what should I do if I wanted to make an even-surfaced cake? Not convex shaped as you can see in the photo? Should I cover the tin with an aluminium foil?
Possible Duplicate: Anyway to avoid grease splatter? I am trying to work on using my stove more often, since I have been told that the oven can dry out foods easier. I was cooking some delicious hot Italian sausage last night, and I noticed something. After the food was done cooking, there was a thin layer of grease on my stove and on the floor in front of the oven. How can I stop grease from spattering out of my pan?
. In the morning when I opened the container I saw a an orange foam layer above the real juice. When I tasted the juice it was too bitter in taste. I had to throw it away at the end :( My questions How can I preserve home made orange juice? How can avoid foam over orange juice? ... Possible Duplicate: How to keep fresh-squeezed fruit juice? I love orange juice and I make it using blender. Yesterday I made juice of around 50 oranges. At the end of the day I still had
Possible Duplicate: How long can you keep chocolate, and what is the best way to store it? I just started using white chocolate to decorate dark chocolate covered cake balls. I used a squeeze bottle instead of the standard bag and it worked beautifully. I need to store the left over white chocolate though. What is the best way and how long will it keep? Thanks!
Possible Duplicate: How to make extra crispy and crunchy breading like KFC? Hi all. What is your experience on this? I know that probably it is not possible to achieve the same flavour as for the oryginal recipe but I would like read your recipes. I can not come even close to this on myself...
Possible Duplicate: How to make ice cream made without a machine? I need an method for making ice cream at home, without access to an ice cream machine.
Possible Duplicate: Parsley substitute So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving. Most of the necessary ingredients are present and accounted for, except parsley. I haven't seen parsley anywhere. So what are some possible substitutes common to south east Asia that I can look for?
Possible Duplicate: How long can I keep eggs in the refrigerator? I've got some eggs in a carton (regular Grade A eggs) in the refrigerator. The "sell by" date on them is October 2nd. Today is October 19th, so that's about two and a half weeks past. Generally, foods are good for a couple weeks past the sell by date, but how many weeks do I have before they aren't edible (spoil or generally get "the funk"). If I made french toast in the morning and used them, would they be good? I'm more concerned with 100% safety than them being 10% less awesome tasting after a certain time.