When I bake a cake it rises high in the middle but the edges are only half as high and after stacking 2 or 3 layers it is really uneven and doesn't look good.I've have some cake pans that have a removable bottom but I had the same problem with regular cake pans.
Add extra 10 or 15 mins to your cardio routine
45 minute of treading water
take a break from blue moon belgian white a 164 calorie treat and grab a miller genuine draft which is only 64 cals
The cake batter closes to the pan bakes faster due to the higher temperature of the panYou can even out the temperature a bit by placing strips around the pan The strips are layered and when moistened keep the pan a more even temperatureYou can try to replicate the stripsTake a strip of heavy duty aluminum foil dampen a strip of paper towel and wrap it in the foilWrap the foil around the panThis should keep the pan from heating up as fast as usualIf you find this works you can buy the strips at many stores that carry a full line of baking suppliesOr take the easy way that most people doWhen the cake comes from the oven take a long knife and lay it across the cake pan and cut off the hump This little bit is a cooks treatDoing this makes a crumb coat even more important though.
