"Eric Jorgensen" > wrote in message
news:20041206104730.6b2760f8@wafer...
> 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.

Domed cakes are also a sign that your oven is too hot and/or that the cake
is being baked too high in the oven. Cakes should be baked in the middle of
the oven.