It is common for many cakes to get out of the oven with a high top, similar to a small mountain. This often unwanted effect can make it difficult to apply coverage and compromise the final cake presentation. The solution, however, may be in a simple gesture done before baking it.
The common problem in kitchens
This effect often happens in the cakes, even when the recipe follows. After baking, the center of the cake grows more than the edges, creating a kind of pyramid difficult to disguise uncut.
In addition to aesthetics, according to, this problem interferes with the texture and cooking of the cake. Often the center remains too damp, while the ends are already at the point or even slightly dry.
This leads many people to adjust the time in the oven or to move the temperature, but these changes do not always solve the problem. In fact, the origin of the problem is often in the way the mass is distributed in form.
The tip of professionals
The solution to this problem, according to the same source, was shared by Sara Bradley, chef, and Megan Broussard, pastry chef. The two professionals explained that the trick is used daily in their kitchens and requires no changes to the recipe or specific utensils.
Right after placing the dough in the pan, and before baking, just run the pan on the kitchen countertop. This circular motion causes the dough to spread better to the edges, preventing excessive accumulating in the center.
Most uniform base
This small gesture helps create a more uniform base. The mass, when it reaches in a balanced way to the walls, heats up more homogeneous when contacting the heat of the oven.
It is not necessary to force or run for a long time. One or two soft movements are sufficient for the mass to settle more regularly.
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How the trick works
When the cake mass is more concentrated in the middle, this zone takes longer to bake, which leads to exaggerated growth in this area. By ensuring that the mass reaches the ends, the heat is distributed more evenly during the cooking.
This simple gesture, as reported by the minute, requires no strength or special accuracy. Only the shape should only run on a flat surface. Even in already greased shapes, whether with butter or parchment paper, the trick continues to function effectively.
The result is a cake with the top top, which avoids later cuts. In addition, it allows a more controlled cooking throughout the dough without raw areas in the center.
It works in any kind of shape, whether metal, glass or silicone. It can also be applied to more dense or more liquid pasta recipes by slightly adjusting the softness of the movement.
Visible and without waste
When applying this technique, it is avoided cutting the top of the cake, which often leads to mass waste. The cake comes out more level and ready to receive any type of topping or decoration.
Another advantage is that this method can be applied to any type of cake, from the simplest to the most elaborate. The result is a more flat top and a more careful presentation without resorting to complex techniques.
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