How do you make a cake lift equally and minimize doming?
I recently started baking and my cakes always seem to rise more in the center, creating a sort of bump. It has never come out flat, though otherwise the cake seems to taste fine.
This happens with regular cakes and vegan cakes with no eggs/milk. Am I not pouring the mixture correctly or is it something to do with my oven?
This causes a problem when I try to make layer cakes or some decorative frosting as the cake is convex rather than flat.