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I've been making a lot of cakes recently and I've been noticing that tell all have bumps, wrinkles or holes on the surface. Although it doesn't matter much, does any know how to get a smooth surface on cakes? Thank-you!

  • Do you mean you want the cake to be smooth before or after decoration? What are you using to cover the cake - buttercream, fondant, something else? – rumtscho Aug 22 '15 at 14:44
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Frost it.
Most surfaces will be rough when looked at closely enough. Bubbles are introduced when you mix the ingredients together (perhaps more if you use a high-speed machine beater & less if you do it by hand) and as a natural part of baking, from baking soda etc. That's what makes the cakes more light and airy as opposed to thick.

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Turn it over! It's flat on the bottom. You may have to trim the top to get it to lie flat. I do this all the time, especially for layer cakes like Black Forest.

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