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On 6 Dec 2004 16:44:56 GMT
(".") wrote:

> On Sun, 5 Dec 2004, Ida Slapter wrote:
>
> > On 05 Dec 2004 03:42:54 GMT, (Cake Wmn) wrote:
> >
> > >I would suggest that you trim the dome off both layers with the
> > >serrated knife. Put frosting on top the lower layer and then put the
> > >trimmed top of the other layer next to the frosting. That way you
> > >will have a nice smooth flat top to frost rather than a domed top.
> >
> > To eliminate the problem without trimming, I always flip the layer
> > over and use the bottom for my top. That way, you aren't
> > continuously fighting excess crumb every where.
>
> First, you can reduce (possibly eliminate) the dome by using a thick
> baking pan. The thinner the pan the more or a dome you will have. If you
> look at the commercial cake pans you will see they are a very thick,
> heavy metal.

I'm always in favor of heavy metal, but to some extent you can minimize
the dome effect by pushing the batter away from the middle of the pan
before baking.

It's not that you're totally preventing the dome - but when you pour the
batter into the center of the pan the liquid forms a curved shape. It's not
so thick that you can sculpt with it, obviously, but it does support some
small amount of shape. I've successfully made nearly flat cakes by pushing
the batter out to the edges of the pan directly before putting the pan in
the oven.

Of course, I was using my heavier aluminum pans, but they're only a
little more than half as thick as the pro stuff.