Originally Posted by ctack2
When baking cakes, I usually lower the temp by 25*. After I pour the batter into the pan, i bang it on the counter or beat the bottom with my hand to release most of the air bubbles. These two things cause the cake to be more even after baking - not humped up in the middle like cakes usually are.
Carol B
Yea, the cake turned out without running over or falling.
Just hope it taste as good as it looks. I also pound the pans on the counter.
Here are pic before icing.
I know pics may look as if cake is dry. But it really does not look dry in person