Baking cakes that are perfectly round on top and have smooth sides like the ones you see in fancy bakeries requires attention to detail, precise techniques, and some tools to achieve that professional finish. Here are some tips and tricks to help you achieve bakery-style results:
Quality ingredients and accurate measurements: Start with high-quality ingredients and make sure to measure them accurately. Consistency in ingredient ratios will help ensure even baking and a well-formed cake.
Creaming the butter and sugar: For recipes that call for creaming butter and sugar together, make sure to do this step thoroughly until the mixture is light and fluffy. Creaming creates air pockets in the batter, leading to a more even rise during baking.
Leveling the batter: After pouring the batter into the cake pans, use an offset spatula or the back of a spoon to smooth and level the surface. This will help the cake rise evenly and prevent any lumps or bumps from forming.
Baking strips or cake collars: Special baking strips or cake collars can be wrapped around the cake pans to insulate the sides and promote even baking. These strips prevent the edges from setting too quickly, which helps maintain a level top.
Oven temperature: Make sure your oven is properly calibrated and bake the cakes at the correct temperature. A too-hot oven can cause the cake to rise unevenly or form a domed top.
Cake pan preparation: Grease the cake pans properly and line the bottoms with parchment paper rounds. This will ensure easy release and prevent the cakes from sticking to the sides.
Gentle tapping: Once the cake pans are filled with batter, gently tap them on the counter to remove any large air bubbles that may have formed.
Rotating the pans: About halfway through baking, rotate the cake pans in the oven. This ensures even exposure to the heat, preventing uneven rising.
Cooling upside down: After removing the cakes from the oven, consider cooling them upside down on a wire rack. This can help to flatten the tops and prevent significant doming.
Trimming and leveling: If your cakes still have a slight dome or unevenness, you can trim and level the tops using a sharp serrated knife or a cake leveler.
Frosting and smoothing: Use a crumb coat of frosting to seal in any loose crumbs, and then apply a final layer of frosting. An offset spatula and bench scraper can help you achieve a smooth finish on the sides and top of the cake.
Practice and patience: Professional cake decorators often have years of experience, so don't get discouraged if your first attempts aren't perfect. Practice, observation, and patience are essential to improving your cake decorating skills.
Remember that even with the best techniques, small imperfections can still happen, and that's perfectly fine. The taste and effort put into the cake will surely be appreciated by those who enjoy it.