How to keep the surface of the cake from splitting? [duplicate]

Possible Duplicate:
How do you make a cake lift equally and minimize doming?

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Or is it natural for it to happen because the top layer has expanded? what should I do if I wanted to make an even-surfaced cake? Not convex shaped as you can see in the photo? Should I cover the tin with an aluminium foil?

baking cake

Best Answer

I have read and heard that to minimize the cracks you should tilt the batter back and forth in the pan prior to baking. If you let the batter climb the walls about 1/8" - 1/4" it supposedly helps with not only a consistent rise, but keeps the batter from clinging to the wall while rising and stretching the surface of your cake while it rises.

I have done this with white cakes since I began baking a few months back in a springform and had good results, however I have never not done it.

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How to keep the surface of the cake from splitting? [duplicate] - From above of tasty mousse cakes with ribbed surface and decoration on top near flyers on wooden table in cafeteria

How to keep the surface of the cake from splitting? [duplicate] - Different tasty desserts on tray

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Quick Answer about "How to keep the surface of the cake from splitting? [duplicate]"

An advanced tip is to place a bowl of water in the oven when you adjust the recipe to fit a different size pan. The steam produced by the water can help to bake the batter more evenly.

How do you keep a cake from cracking on top?

How to prevent a crack: If you really can't stand cracks, bake the cake in a tube pan, rather than a loaf pan. The hole in the center of the pan distributes the batter so it will cook more evenly and have a smoother surface.

Why has my sponge cake cracked on top?

Cracked top When your cake splits or cracks, this means it has risen too quickly. This could be that the oven temperature is too high, in which case, use an oven thermometer to check. It could also be that there is too much of a particular raising agent in there. Frosting will cover up any cracks.

How do you keep pound cake from cracking on top?

Essentially, a tube pan ensures that the pound cake bakes evenly, and this is going to keep the cracks from forming at the top. If you really dislike how pound cake looks when it has cracks on top, then using a tube pan is your best bet.

Why is my cake burnt on the outside and raw in the middle?

Our answer. If you find that your cakes are brown on the outside but are still raw on the inside then it is likely that the oven is too hot. Most cakes are baked at around 180c/350F/Gas Mark 4 on the middle shelf of the oven.

No more cracks on cakes | Baking smooth cakes | தமிழில்

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