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  • How do I create a dome?

     mistral updated 4 days ago 4 Members · 7 Posts
  • oli

    June 4, 2021 at 10:08 pm

    How to make sure my cake will dome. I am going to use the dome (cut off) to make a decoration..

  • judy-mass

    June 5, 2021 at 7:50 am

    How about baking the cake in a pyrex mixing bowl? When it’s turned out after cooling, it will be in a dome shape.

    • This reply was modified 1 week ago by  judy-mass.
  • oli

    June 5, 2021 at 9:16 am

    That’s too much of a dome. I am looking for the amount you normally get when doing a cake when what you really want is a flat cake. My luck I will get a flat top when I want a normal dome.

    • mariadnoca

      June 5, 2021 at 7:57 pm

      Grease the sides of your cake pan. This is how people don’t end up with a flat cake. With the sides of the cake pan greased, when the cake rises in the oven, it can’t stick enough to keep its rise, instead it slides down around the sides creating a domed cake top. The thing that people mostly try to avoid.

  • oli

    June 5, 2021 at 8:03 pm

    Perfect. Nearly all recipes you see, are pans that are greased and floured – bottom and sides

    • This reply was modified 6 days, 5 hours ago by  oli.
    • mariadnoca

      June 6, 2021 at 4:48 pm

      Yes, most recipes say grease the sides and then they try to sell gadgets or whatever to ensure a flat cake, when all the time unwittingly it was greasing the sides that caused the problem. Took me years before learning this, but yet it makes so much simple sense.

      • mistral

        June 8, 2021 at 8:17 pm

        Uh, Never heard that greasing the sides of the pans made domed cake tops.
        I place a barely dripping old, clean, 100% cotton dish towel flat on a cookie sheet. Then I put my pans of cake batter on top of the towel, then push the wet towel up against the outsides of the pan then place in the preheated oven to bake. The top comes out flat, the bottom corner is pleasantly done and the top edges and flat bottom are not over-cooked, nor are the sides pulling away from the pan. I pull my cakes when they test done with a toothpick or skewer.

        I think that for a lot of people, their ovens run hot and metal conducts heat. The edges of the cakes cook faster than the center. The edges stop rising but the center does not, and this gives a domed top to the cake.

        I used to have strips that were soaked in water then wrapped around the outside of the cake pans before baking to give a flat top. They worked great and I used them for years, but then they wore out so I went to the wet towel thing above. Works just as well as the strips and it is cheaper. I wash the towel when done and maybe wipe the cookie sheet off and that is it.

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