I thought it fitting to have a little baking tip after posting my Recipe for Writing post earlier today. I learned about this little baker's secret when I took a cake decorating class two years ago. Food Network always shows pastry chefs shaving off the top of cakes to make them even. I can tell you how to get a flat cake that is based on a physics priniciple. Cakes rise in the center because the pan heat is not evenly distributed. The side of the pan gets warmer than the bottom, adhering the batter to the sides, but allowing the center to rise. So if you get one of these (not the pan of German Chocolate Cake Frosting, the strip):
Wet it and wrap it around the pan before you cook it like this:
It cools the sides, allowing the cake to heat evenly; thus rise uniformly. When you take your cake out of the oven it will look like this:
And then this this when flipped out of the pan:
You can buy them at Michaels, Hobby Lobby or a bakery supply store. They're called Magic Strips. Okay, I need to go frost a cake.