How do I get flat cakes layers?
When the outer edges of your cake batter (where it is touching the hot cake pan) bakes quickly, it will no longer rise. However, the center of your cake may continue to rise. Therefore, the goal is to reduce the browning of your outer edges to try to encourage your entire cake to rise at the same rate. Here are some suggestions:
- Lower your oven temperature (this will reduce the quick rise and consequently the dome shape)
- Use light-colored, anodized pans for more even heat distribution
- Try using damp bake-even strips (or damp cloth strips for the same effect) around your cake pans to reduce the direct heat on the cake pans
- Cover your cake pans with punctured foil
- Invert your cake layers onto a cooling rack while cooling
If you happen to get a cake dome, you can always trim it off with a serrated knife or cake-leveler to achieve the flat-layers that are perfect for stacking.
How can I stop my cakes from sticking to their pans?
Coming soon.
Why is my cake “sweating” and what can I do?
Coming soon.
What temperature should I bake my cakes at?
I prefer to bake my cake layers at 335 degrees Fahrenheit (168 degrees Celsius). This is lower than what many other cake recipes may suggest, but baking your cakes at a lower temperature helps your cakes rise slower and therefore more evenly. It also helps reduce golden edges on your cake.
Baking your cakes at a lower temperature will likely require baking for a few extra minutes.
Can I freeze my cake layers after baking? What can I do to begin preparing in advance?
Coming soon.
Why does my buttercream taste like butter?
Coming soon.
How can I tell if my cake is done baking?
Coming soon.
How can I make my buttercream whiter?
Coming soon.
How do I achieve deeper buttercream colors?
Coming soon.
What should I do with leftover buttercream?
Coming soon.
Can I freeze my cake?
Coming soon.
What should I do with leftover cake slices?
Coming soon.
I want to practice decorating cakes but can’t eat so many cakes. What can I do?
Coming soon.
How much should I charge for my cakes?
Coming soon.
