All professional cakes are flat. The cake is level without the dreaded dome sitting on top. So what are the tricks to baking a flat cake? Here are some tips…
How to bake a level cake
This may sound simple but if you are trying your hand at making professional looking cakes, there are some hurdles that you will find along the way…
I wanted to share my learnings and I hope to assist you in getting beyond these hurdles. Here are some tips that I can offer based on my experiences.
I’m sure you’ve noticed that all professional cakes are nice and flat. Even cheap ones bought from franchised cake stores are smooth and flat.
But that’s not how a normal cake bakes right??! Cakes always bake with a bulging top or dome shape in the middle.
Well, I learnt a couple of tips to avoid this dome. Achieving a flat cake is not as hard as it seems!
- Choose your recipe and make sure you have enough cake to pretty much fill your tin almost to the top… this will ensure you get a nice tall cake. See my FREE e-book for more tips on how to achieve this. It also means that if you have to slice the dome off the top, you will still have a tall cake. Win! Cutting the cake to flat is probably the most quick and effective method I’ve found but it also leads to wasted cake (or me eating it!!!!)
- Use baking strips to ensure the cake can rise really tall. You can use home-made ones like this sample I have here. I have included more information in my FREE e-book about this too… or Wilton make baking strips available but I have to admit I have not tried them… Check out Amazon if you are interested Wilton Large Bake Even Strips Set
- Squash the top down. I’m not making this up! I’ve done this a lot. I let the cake cool in the tin for about 5-10 mins, then grab a small plate and press it down on the top of the cake. It might change the cake from being a light, fluffy texture to a bit more dense but I’m usually making mud cake so it doesn’t hurt to have the texture a bit heavier. And no guest has EVER said my cake is too dense…
Once you have your nice level, flat cake you will instantly have a more professional looking cake ready for the decorations.
Hi, I'm Christine!
I started this blog because I love talking about cake!
I love trying new recipes, designs and techniques - and I would love to share my findings with you.
Follow me on my journey!
Have You Seen My Favourite Recipes?
This is the BEST chocolate mud cake ever! Every time I make this cake it turns out perfect and every person that tries it comes back for more! Although my favorite cake is the caramel mud, this is my husband’s favorite out of all the other cake recipes. Ingredients 350 grams dark chocolate pieces 225 grams butter 600 mL watercontinue reading…Continue Reading...
Here is my Banana Caramel Mud Cake Recipe Mmmm… another delicious experiment! I took a delicious combination of banana cake and added the sweetness of smooth caramel… heaven! This one has won the heart of my brother so much, he chose it for his wedding cake. 250g butter or margerine250g white chocolate150ml hot water1 cup brown sugar1+3/4 cup plain flour1continue reading…Continue Reading...
After discovering a little secret ingredient called ‘essence’ *said romantically!* I concocted these babies – yum! The sweet combo of white chocolate, mixed with the fruitiness of raspberry in a delicious “blondie”. Raspberry Essence is the trick here, which is cheating to some but so simple to store in the cupboard and add to icings, fondant, chocolates and even cakecontinue reading…Continue Reading...