It can have a dome shape on top. Find out why and how to bake a flat cake. There are a lot of common problems that bakers run into when making a cake. Sometimes, cakes sink in the middle or they have big holes , but what about why cakes rise in the middle, but not on the sides, creating a dome on top that you have to trim to make a flat layer cake?
Wouldn't it be great if you could make a cake rise evenly to bake a flat cake? The good news is you can! The heat on the edge of the cake, the part that is right up against the edges of the pan is much higher than the heat in the middle of the cake.
The edges heat up faster so they bake faster, which means the structure of the edges set quickly. On the other hand, the middle and the top take longer to heat up because they aren't in direct contact with the pan. The pan is a good heat conductor, bringing lots of heat directly to the edges. The top of the cake can only get heat from the edges of the cake or from the air of the oven.
This will keep the cake from moving as you work. Use an offset spatula to frost the top, add the next layer, then coat the whole cake with a thin layer of frosting. Place the cake in the freezer for 15 minutes, then remove and finish frosting, starting with the top, then the sides.
Rolled fondant—the smooth coating seen on elaborate wedding and reality-show competition cakes—is a combination of gelatin, glycerin, and sugar that forms into an easily molded dough. Since there is less air pressure at higher altitudes, cakes rise more and can dry out because liquids evaporate more quickly.
Replay gallery. Pinterest Facebook. Up Next Cancel. By Text: Jason Horn. Share the Gallery Pinterest Facebook. Skip slide summaries Everything in This Slideshow. Good results start in the mixing bowl. Know your oven. Choose the proper pan size and color.
Use the right flour for the recipe. Chemistry counts. Give your cake a cooldown. Frost like a professional. Fondant may make for a beautiful cake, but How to factor in a higher altitude. Raising agents are the magical chemistry that makes cakes and other baked goodies rise.
With the addition of water, the baking powder makes tiny bubbles of air. As the cake bakes, the heat from the oven makes the air bubbles expand and causes the cake to rise.
What about yeast? Yeast is classified as a leavening agent, and is actually a biological agent a type of fungus that feeds off the sugars in the dough and lets off carbon dioxide gas bubbles. These bubbles work in a similar way, causing the bread to rise. The major difference between baking powder and yeast is that yeast brings its own distinct yeasty flavour, which is not always desirable in cakes. What about recipes with no raising agents? Some recipes rely on mechanical methods of incorporating air bubbles into the mixture like whipped egg whites.
Eggs have a magic all their own as in the case of choux pastry where the eggs alone give the pastry air without the aid of any raising agents. What is the difference between bicarb and baking powder? Bicarbonate of soda is actually one ingredient in baking powder. This effect can be combatted by adding an acid like buttermilk, vinegar or lemon juice as you would with a red velvet cake for example.
In the case of baking powder, calcium phosphate and sodium phosphate salts which are mildly acidic are added, thus preventing the soda taste and keeping the flour white. How to make your own self-raising flour Self-raising flour is a normal wheat flour that has baking powder and a little salt already mixed into it. You can make your own at home in a jiffy. Mix all the ingredients together well, making sure that the baking powder is well distributed through the flour.
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