Baking Bothers: Domed, Cracked Cakes

Q. My cakes rise into volcano-like peaks. How do I stop this from happening?

Abby Moule says: Ah! A classic mistake. This is due to your oven temperature being too high and causing the cakes to rise too aggressively in the beginning. Try turning your oven down by ten degrees when you next bake a cake and see if this improves the situation. If it doesn’t, your ovens internal thermostat may be incorrect, therefore use an external oven thermometer to gauge the correct running temperature of your oven. If your cakes come out very flat, your oven is running too low so just experiment to find the perfect temperature for your oven.


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