How to make a cake lift equally?
I'm working on a layer cake for a birthday and did a test run today since I really have no experience with baking cakes. I had some severe doming issues - I'm actually not sure if the cake rose at all on the sides from where the batter was when it was initially poured into the (9" round dark nonstick metal) pan.
As this is a layer cake I really need a flat cake - what can I do to eliminate or at least minimize doming?
I'm aware that I can cut the dome off but I'm trying to minimize the amount of shaping that needs to be done.