How to Get Flat Cake Layers
Blog post with all the instructions: https://preppykitchen.com/how-to-get-perfect-flat-cake-layers/
Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself.
When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft.
Here's a link to buy the cake strips I use if you want to pick up a set: https://amzn.to/2LJdUDu
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The fist one looks more appetising the others look anaemia ,PS are they suppose to be a Victoria sandwich ? if so never seen a receipe like that before here in the U.K. where i believe they were named after Queen Victoria the receipe is 6oz butter. 6 oz sugar 6oz of flour 3large eggs , never heard of any containing baking soda 🤔
Semi-new baker here and wow, I've never heard of these things in my life. I currently have a cake in the oven and was wanting to see how I could get flatter layers for the future. I'll definitely have to use the alfoil trick!
I tried this using the 'make your own' with foil and kitchen roll, and I have made my first ever flat soft fluffy cake, I must admit I didn't think it would work, but it did. one tip, if you put the foil above the rim, is wipe the foil with grease too as my cake rose so much it used the foil wow, and yes the cake did need 5 more minutes
Omg i was making it and realised i had no eggs but i had already put everything in the bowl so i mase it with no eggs and oh my god it was so light im never putting eggs in it again its a waste of money putting eggs in it
I’m determined to make a cake from scratch that is not heavy and dense. I noticed your recipes do not use cake flour. Do you ever recommend using for a lighter cake? I guess the better question what makes a light tender cake? I went to your shop page and bought all “the things” including the cake strips! Thank you! Once I saw the flying cake video I subscribed! You are amazing!
Hi Karen!! Adding an acid can help make your cake light and fluffy. so buttermilk, vinegar, lemon juice. they react with the leavening agents. OR using whipped egg whites and folding into the batter like my German chocolate cake. Happy baking!
That's amazing because every time I have baked a cake it domes and if it's a large square cake I tap the pan on the counter to get the air bubbles out and every time the middle will be thick and the size will be so thin they almost burn and I don't know why.
OMG!!! I've never heard of cake strips! Those (2) cakes look gorgeous. And no crumbs to have to brush with watered-down jam or simple syrup!!! Thank you. P.S. I do use pie rings when I bake pies. Most people have never heard of them -- they're a life-saver for pie crusts!!!
I saw your video and tried this today with a diy version to make a strawberry cake following your strawberry cake recipe and it became a game changer! I've never made a better cake in my life. Thank you for your videos!
In our bakeries it has a reason, why we bake with crust, because this is actually caramelized sugar, which gives the special flavor and smell, a good cake should have, instead of being a boring flour sponge for retiree without teeth.
And your "cheating w/ sugar water" is actually a special technique to get the surface prepared for better binding with jam and/or other layers, and it lets you add other flavors like rum, liquor, asf. to the cake as well, which you can't add to the raw dough before! In this case the sugar water is just for diluting and better spread on the surface.
Worse cake recipe ever and so much butter. I followed your cake recipe 6 times and all my cakes turn out ways too gooey. And the next day it turned out so hard. Had the worse experience making your cake recipe 👎🏻👎🏻👎🏻👎🏻👎🏻
i tried this recipe and technique and the cake came out amazing, no hard crust on the sides but i still got a dome. I used the paper towel and foil paper and gosh.....we dont have sour cream in my country so I used milk and white vinegar to make butter cream and it came out moist. i couldn't wait for it to cool down. I ate the cake like that hot. 50 stars bro, 50 stars!!!
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