Timeline for How do you make a cake lift equally and minimize doming?
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 31, 2014 at 21:41 | comment | added | Rob Bos | Maybe use a carboard cake round, put it against the top of the cake, THEN invert, so as to avoid the drop. But a large dome might still stress the bottom surface and crack it. | |
| May 2, 2014 at 3:34 | comment | added | Cascabel♦ | Yeah, I could see this being a pretty bad idea for crumblier, heavier cakes. | |
| May 2, 2014 at 3:13 | comment | added | user24699 | Don't turn it over! I did that and my cake broke into pieces, now I will have to start from scratch plus make a trifle!! | |
| Mar 13, 2012 at 9:41 | comment | added | vwiggins | A 2 inch dome is quite pronounced, maybe you'd need to trim some of it but icing the bottom would still give you the best finish. If you turn the cake out while still warm it seems to flatten the dome quite a bit though. | |
| Mar 12, 2012 at 22:59 | comment | added | Cos Callis | My experience is that the cake will even out once inverted. | |
| Mar 12, 2012 at 22:35 | comment | added | Mien | But wouldn't it crack? There was a height difference of almost 2 inch (5 cm) between the middle and the sides. And not really hill-like, more vulcano-like. | |
| Mar 12, 2012 at 21:55 | history | answered | Cos Callis | CC BY-SA 3.0 |