Some cake strips are made with Velcro while others might require a pin to fasten them. Purchase cake strips from a baking supply shop or online.
Avoid using any towels that have been used to clean up cleaning materials since these could be hazardous in the oven.
This is especially important if you’re baking 3 or more cakes, such as for layered cake batters. [4] X Research source Measure each portion of the cake batter when you fill each separate pan. Use identical cake pans for each cake to be baked and set these on a scale when you pour in the batter. Measure the exact same amount of batter into each pan to ensure even baking. If you accidentally put more batter into 1 pan than another, it will puff up and crown more than the other, so scoop out any excess.
If the recipe already calls for baking the cake at 325 °F (163 °C), continue to follow the recipe instructions.
For example, if the recipe originally called for the cake to bake at 350 °F (177 °C) for 30 minutes, add 15 minutes if you’re baking it at 325 °F (163 °C). Begin checking the cake at 45 minutes to see if it’s done.
Avoid pushing too hard or the cake will sink in the center. Use caution when pressing down because the cake pan will still be hot.
If you try to cut a warm cake, you’ll get jagged cuts with lots of excess crumbs.
You don’t need to spread the frosting. Instead, the dollop of frosting in the center will anchor the cake to the board.
Lift away the dome and discard it. You can also crumble it and use it as a garnish for other desserts.
Hold the knife as level as you can so the cake top is even. Remove the domed part of the cake and discard it or use it in another dessert.
Set each layer on a cake board and set them aside until you’re ready to assemble the cake.
