How to make sure the cake doesn’t rise too high?
Pour the batter into the molds and hit them on the table several times. This will remove all the air bubbles. In the oven and bake. What’s happening here is that the moisture from the towel helps the cake bake more evenly, resulting in an even, flat cake surface.
What if my cake rises too high?
If you followed the recipe to the letter and your cake has risen too much in the middle, the first thing you should do is turn off the oven. The temperature in the oven does not always exactly match the temperature on the dial.
How to prevent cake swelling?
To avoid dome, it is best to lower the temperature by 50F/20C. Baking the cake at 325°F or 160°C to 170°C will ensure the cake cooks more evenly without burning the edges. The lower the temperature, the longer the cake will cook.
Why has my cake risen too much?
Oven Temperature
If the oven is too hot, the cake will harden too quickly before air bubbles appear. If the oven isn’t hot enough, the cake will rise too much and then collapse in the center before it has had time to solidify. To check the temperature in the oven, bake a cake with the test mix. (Be sure to preheat the oven as well.)
Why does my cake open up like a dome?
The pattern you see means your cake will be hotter on the sides than in the center. The sides soon harden and stop rising, while the middle is still soft and continues to rise. This is because the walls of the pan transfer heat to the sides of the cake faster than heat is transferred inside the cake.
Why is my cake breaking?
If the oven is too hot, the outside of the cake will cook much faster than the inside. The crust forms soon, but as the inside of the pie continues to bake and rise, this crack will become crispy. The same problem can occur if the cake recipe contains too much sourdough or if you use a pan that is too small.
Why does my cake have a bump in the middle?
The bulge in the center is due to the fact that the pan is hotter than the oven and the pie crust cooks faster closer to the edges than in the center. You can now deal with that by notching the lump as others have suggested, which works fine except you lose a lot of cake.
Why is my cake puffy in the middle?
Bulging around cakes is usually the result of increased pressure within the cake from the time of baking to the time of decorating. The best way to deal with pressure is to let the cake rest first. Let cool completely before flattening, crumbling, or decorating.
Baking is a fun hobby, but the problem of cakes rising too much in the middle can be annoying. However, by following the baking guidelines below, you’ll discover that it’s a relatively straightforward problem to solve.
Understanding what happens to the cake batter when you bake a cake is key to producing flat cakes. Cakes that are more prone to rising due to the ingredients used, such as sponge cakes (which commonly contain a raising agent such as baking powder), and cakes that do not rise arise, such as brownies, are two examples. Baking powder, for example, combines with the wet ingredients (eggs, oil, butter) to produce air bubbles that expand while the cake cooks, generating a crumb.
How to Make Them?
If your cake is rising too much in the center despite following the recipe to the letter, the first thing to try is dialing down the oven temperature. The temperature inside an oven does not always match the temperature displayed on the dial. A temperature difference of 10 to 20 degrees Celsius is not uncommon (my oven temperature is the least 10C hotter than the dial says).
This means that if you set the temperature to 180°C, it may be 200°C, which can make a big difference in a delicate sponge cake. To begin, ensure that the cake batter is evenly distributed in the cake tin; any small lumps, bumps, or irregularities will be erased as the cake cooks.
Conclusion
Because the exterior corners of the cake are closest to the heat source, the middle of the cake is the last to cook through because the heat takes longer to reach that section of the cake. The hotter the oven, the faster the sides of the cake cook, forming a crust that prevents the cake from rising at the edges. The trouble is that you’re left with a bunch of raising agents doing their thing, reacting with heat and moist cake ingredients to form air bubbles and rise – and the only place they can go is in the middle of the cake, which is why cakes rise in the middle.