The secret to baking flat layers and avoid the formation of domes is simple: First, it's important to tap your pans to release any air bubbles, I allow my batter to rest for 5 minutes in the pans then tap a few times to release air bubbles. Second, the use of baking strips of damp towels (simply damp some old towels you have) is super important! Finally, the right temperature is crucial, each oven is different so it might take you a few tries to know the perfect temperature for your cakes but I always bake at 165C (329F). The baking time varies according to the size pan but it usually is between 40 and 50 minutes.
When your cakes are fully baked, carefully remove the baking strips (be extra careful not to burn your hands!), then allow the layers to cool down, at room temperature, for a few minutes, and finally remove the layers from the pans.
Let me know if you have any questions in the comments below ❤️
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7 окт 2021
