Preparing Cake Pans

Specially made commercial fabric strips prevent
cakes from baking too quickly on the sides,
thus avoiding a domed cake center.  Thoroughly 
wet strips, squeeze out excess water, and then
fasten desired length around outside of pan.

With a pastry brush, coat pans generously
with pan grease.  For best results, use 2"
deep, heavy pans with straight sides
rather than with wider tops than bottoms.

Baking the Cake

Fill pans 2/3 full with batter and place in middle of center oven rack.  If cakes' centers rise
too high, the oven is too hot.  Check oven temperature with an oven thermometer and adjust
dial according to variation.      Once baking time has elapsed, a cake tester inserted into cake
center should come out clean.  An alternative
testing method:  Press cake center lightly; it should spring back up.

Cake Tester

Preparing the Cake

Cool cake until pan may be held comfortably in hands.   Gently loosen cake sides from pan
and turn out onto a cooling rack, carefully flip to bottom side down; cool completely.

If cake has a high center, slice dome
from cake with a cake slicer.
(shown #417-1198)