Tricks of the Cake Trade: Evenly baked Cakes
I know what you are thinking…
Thank You, Young Homemakers Blog 
And no, the cakes are not laced with maryjane…. *shaking head* this isn’t that kind of cake – as far as I know
We have all been there- we bought the expensive pans, we made the batter from scratch, we finally have a really nice oven… and still that damn bump in the middle of cake insists on erupting only to ruin your cake. AAAGGGHHHH!! So, we chop it off, but if your cake is too moist or springy, it doesn’t cut it – it’s more like tearing it. What’s a cake artist to do when you need a straight, perfect, bump free medium to work with?
Call Australia.
Well at least look at this, Cakes and More Blog, it’s from an Australian point of view.
Here are highlights from their post on creating an evenly baked cake:
Baking Cores
Try the Wilton one
OR
Make your own by getting a steel can and removing both top and bottom – removing all traces of labels and glue – cleaning thoroughly. Once the batter has been placed in the prepared cake tin – place well-greased can upright in the middle. It acts like a heating core and it is a lot simpler to remove than the PROPER heating cores (which are not open at the bottom), and by putting in after the batter is in – the level of batter on the inside of the can is the same as the outside. The cooked cake is removed from the can and replaced into the hollow in the centre of the cake. Once covered it is virtually impossible to tell that anything was there.
Flower Nails
The ones you use to make buttercream flowers on, can be used in the base of the tin.
Just grease the flower nail and put it in the centre of your cake tin and pour the batter over it. Don’t forget to take the flower nail out before you decorate your cake.
Bake Even Strips
Two popular brands are Wilton and Maggi.
TIP: You don’t need to cut them to size, just continue wrapping
TIP: Rewet them to extend their life
OR
Home Made Baking Strips (the seemingly most popular choice as voiced by cakes and more cake frien
ds)
Take a sheet of foil and place newspaper or paper towel in the centre (dampen how you see fit, some people run them under the tap before placing on the foil, I simply use a water spray) fold the foil and seal. Then wrap around the tin fastening with bulldog clips or paperclips to keep in place.
Cooking time may increase BUT level, evenly baked, moist cakes are the result.
Other members have tried using an an old towel cut into strips and folded in half lengthwise, wet it and wrap it around the tin before pouring in the batter.
The scientific explanation comes courtesy of cake friend Jules
“You are right about the even temperature across the cake – the edges cook faster as they are in contact with the tin/bakeware – this explains the volcano and cracking effect one can have with cakes as all surfaces cook faster than the middle – the middle of the cake needs to expand as it cooks and breaks thru the cooked cake causing the cracks. So if you are able to spread the heat more evenly we can achieve the perfectly flat cake and no humping – the drawback is no sampling as we don’t need to cut off the bump.”
Many cake friends have tried the home-made versions and many have been very surprised but also happy with the results. I believe the wet paper towel in the foil is one of the more popular ones to avoid that newspapery smell.
*Sourced from Forum Member Contributions
Well done my Australian Friend!! She knows how to do cake – down under
I wanna see those pictures of your evenly baked cakes using these methods – tell me which one worked the best – email me at SugarBritchesCakery@gmail.com
Laters Cakers,
Shannon
