baking a cake
I think the more I bake cakes, the more questions I come up with. Here goes... Why is it that when you bake a cake, it always gets rounded on the top. Then when you turn the cake out of the pan, it doesnt sit flat on the surface. And I always use your preparing the pans technique with parchment paper so I have to peel the paper from the bottom of the cake and then try to flip the cake back over without tearing it to pieces. And if its a really big cake, that is sometimes hard to do. Is it a better way to do this? And then it seems that when I level my cake to make it flat on the top, it causes it to be shorter than what I want it to be. What am I doing wrong or what can I do better. How can I make flipping out of the pan, and turning the cake back over(or do you leave it on that side) a tad bit easier?
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