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 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? 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: What is the difference between various types of flour? I am baking a Yule Log (Buche de Noel) for solstice and the recipe I generally use calls for a lot of coconut and pecans and I have people who don't like those things coming to dinner, so I am looking for another recipe. The recipes I am finding though all call for cake flour and I don't bake a lot of cakes so I didn't want to buy it just for this recipe, can I turn AP flour into cake flour or what is the difference between the two? I have bread flour and AP flour in the pantry.
It sounds simple enough. You take some icing sugar, wet it, mix it up until it's smooth, and then cover your cake with the stuff. The problem is, when I do this, the icing always runs off the top of the cake. Each time I make icing, I make it even drier than the last time. (Although never as little as 3 tsp per 100g. If you do that, it's just powder. I got 4 tsp to work though.) I've now... the cake! Question: How to prevent glacé icing from running off the cake? Notes: I realize I could use butter cream or fondant instead of glacé icing. (In fact, I'm probably going to do that at some
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I generally bake cakes in a microwave (because I don't have an oven) and all of them have a spongy texture. Is there any non-oven method where my cake has a little bakery style cake like structure?
So you've got a nice, flat-topped cake after learning on Seasoned Advice how to eliminate doming and now you wish to ice it as perfectly smooth as you see it sometimes done commercially: no ridges with a even sheen. Any secrets beyond patience and an artistic flair? I already use a long, flat icing spatula.
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I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee just there as an additional flavor? (The cake never tastes strongly of coffee.) Can I use a cheap instant coffee, or will a higher quality coffee make a difference? Does the acid in the coffee do.... Blend (on medium speed) in the oil and buttermilk. On low, mix in the eggs, one at a time. Add the hot coffee and vanilla and mix on low speed. Divide into two 9 inch round cake pans and bake