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Update: I thought the "cake strip" trick was internet nonsense, then my 8 inch rounds stopped doming
I bake birthday cakes for my niece and nephews and my 8 inch rounds always came out with that hill in the middle, so I was cutting off so much cake that the layers looked flat. My sister kept tagging me in videos about soaking strips of cloth in water and pinning them around the pan, and I figured it was just another hack that does nothing. Tried it two weekends ago on a vanilla cake in my cramped apartment oven in Reno, and the tops came out level for the first time, no trimming needed. I still don't fully get the science part, and one side got a little pale where the strip sat. Anyone else use these, and do you wet them all the way or just damp?
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patricialee29d ago
Congrats on your cake finally not looking like a mountain, welcome to the club nobody wants to join. I just dampen mine, not soaking wet, mostly because I'm lazy and also because a drippy strip on a hot pan is a mess waiting to happen. The pale side is normal too, it's just where the cloth blocks the heat, so rotate your pan once halfway and you'll barely notice.
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