"silentking" > wrote in message
. com...
> Hello everyone.
> I have just started to teach myself how to bake.
> For background, my father was a gourmet chef and I have worked in top
> tier restaurants for 19 years as Front of house staff, so I'm no slouch
> when it comes to knowing food.
> The problem that I'm having is when I bake a cake I get a little raised
> edge around the edge of my 9 inch round cakes.
> Is this normal? Am I putting too much batter in the pan? Is my oven too
hot?
> Thanks for the help.
> P

The most likely cause is the temperature. It might be that the oven needs
to be calibrated, the pan may be too dark (as opposed to a shiny metal pan),
or you may be baking it too high in the oven. On the other hand, the problem
might be relative. That is, the edge could be normal and the center sunken.
That is an entirely different issue. How is the texture of the center of
the cake?