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On Mon, 6 Dec 2004, Eric Jorgensen wrote:

> 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.

Good tip. I never thought about it but I just realized that I do push the
batter into the corners and make the centre a little lower.

Still, I've used really cheap mold pans that are literally 1mm thick
aluminum. The cake REALLY domed a lot. Normally I use pans that are 1/4"
thick.

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