Want an easy tip for a flat top cake? Rip up an old piece of material (I use a muslin) and wet it. Then wrap it around the circumference of the tin and pin it. Then the pan doesn't get up so quickly and your cake won't dome. (New discovery and wanted to share
well, I gave it another 10 mins. It's not wobbling and the skewer is clean. The middle has risen up a bit more than the rest, but I can trim it down and neaten it up a bit. (For DD's 2nd Birthday) Thanks for the help
...and I've just realised that I haven't recalculated the cooking time. The original recipe was to be baked at 140 degrees (fan oven) for 80 mins, but I've used 1 and ½ times the recipe amounts to make a bigger cake.
Is there a rough rule when baking larger quantities?