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Saw a tip about using a wet tea towel on cake doming
I read in a baking group that putting a wet tea towel strip around the outside of your cake pan before baking keeps the edges from rising too fast. I tried it on a vanilla layer cake yesterday and it Actually worked - the top came out perfectly flat for the first time. Has anyone else tried this trick or found another way to stop doming?
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gavin_kim31mo ago
The baker's strip is the real deal. I use a cut up old flannel shirt soaked in water wrapped around the pan with a safety pin. It gives you a perfectly flat top every single time, no leveling needed after it cools. The only downside is you gotta time it right because the cake takes about 5 to 10 minutes longer to bake with the wet strip on. I ruined my first attempt by pulling it out too early because I thought the toothpick test was lying to me. Just trust the process and add those extra minutes, your layers will come out so even you'll think you bought them from a bakery.
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alex5241mo ago
The wet strip trick is clutch but yeah, that extra time threw me off too. I started setting a timer for the normal bake time plus 7 minutes and just leave it alone until it goes off.
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