Probably most bakers know what to do, but it has taken me till I am past my prime to realise that out there on the internet there could be an answer. Yes my large cakes have always had a bulge which through the oven window you can see start to peak after the edges have set and also perhaps even a crack on the top through which softer unbaked cakes emerges as if the cake is having internal problems which can only resolve itself in some herniation.
I understand all the reasons now, and before maybe buying a purpose made item decided to see whether this would be a 'cure'. Well a cure to the problem, is taking a slice off the cake, but I wanted to get at the root causes and avoid the problem altogether.
It has worked with a old tea towel cut to size and soaked in water, and lots of fiddling with needles and thread and some wet string tied around to hold it in place. Hurrah! I may well get a nice purpose make external collar which will mean loads of my favourite cakes baked once more.
Thinking over what Mandy added below, I went and looked at this interesting article with opinions of some top bakers, and I shall try plain flour with added raising agent rather than carrying self raising versions.
Your cake looks extremely flat Noelle, well done to you. Very professional. We were just taught at school to make a shallow dip in the centre to accommodate the rise and before that a sharp rap of the pan on the counter a couple of times to remove the air bubbles. And then if an extremely flat top was required for a wedding cake for example was to turn it over. Obviously you wouldn’t be able to do that with your lovely almonds on top. Ooh you’ve made me want to cook a fruit cake, lol. Maybe next week, James’s early birthday bash on Monday, so there will be plenty of leftovers. Mandy x
ReplyDeleteThanks Mandy Yes, I used to do that for the Christmas cakes, an excuse to tuck all the spare marzipan under the outer edges! but I read that the currant raising agents are much slower than they used to be. I even get that with a deep chocolate and coconut cake, so will be interested to see how this improves things. Just read this interesting article...I may change and only carry plain flour and give that a try, put a link to it in my post.
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