So today I was foraging around the interwebs looking for awesome cake tips and I came across this amazing post by Annalise at Completely Delicious. Aside from the fact that she and her blog are both totally adorable, she’s got some serious baking chops! Definitely read the post for some more amazing tips. Here is the best one in my opinion. If you, like me, have felt very very sorry to throw away (or scarf down) cake scraps from cutting off the rounded tops, then you will LOVE this tip. Where has this secret been all my life?
Cakes naturally bake with a slightly domed top, which isn’t so good if you want to stack them. You can cut the tops off, but I feel like that’s a waste. There are also wet strips you can wrap around the pans to get the layers to bake evenly, but that seems way too complicated. Want to know what I do?
I reduce the heat from 350 degrees F to 300 degrees F and increase the baking time. The lower temperatures bake the cake slower, which prevents it from doming. A good rule of thumb when you reduce the temperature is to bake it for one and a half times as long as the recipe originally suggests. So if the recipe says 60 minutes at 350 degrees, it will take approximately 90 minutes at 300 degrees. But keep an eye on it! Check it periodically after the original suggested time to be sure you don’t over bake it.
Now you know my secret to perfectly level layers!