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asked June 13th 2013

Doming

Does anyone know why I always get perfectly flat risen Madeira cakes yet my chocolate cakes always dome and crack. Is this normal??

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Does anyone know why I always get perfectly flat risen Madeira cakes yet my chocolate cakes always dome and crack. Is this normal??

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When you put the mixture in the tin, push it to the sides so that you can actually see the bottom of the tin in the centre. It will fill in during cooking and results in very little doming. It sounds dramatic but does work! This method is recommended by Lindy Smith.

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Hi gucci906

My chocolate cakes always dome and crack depending on which recipe I use. When I bake Paul’s moist chocolate cake I get a slight sinking. The chocolate mud cake recipe here http://www.cakeflix.com/blog/how-to-make-chocolate-mud-cake always domes slightly for me. High ratio sugar chocolate cakes will dome and crack because they use less flour and more liquid ingredients and eggs which act as the binding and leavening. This is the best explanation I can give without going into the science of what happens during baking. Not much good at scientific explanations but I hope this helps. You can reduce doming as fruit cake has suggested. An upturned flower nail placed in the batter will also help by distributing the heat more evenly as will cake pan strips which do work to bake a more flat cake. x

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