Now I don’t know about you but I very rarely, if ever, end up with a flat topped cake. Rather I have a dome shape instead which isn’t as easy to layer and ice! I’ve just come across this page, A Cozy Kitchen, which says to wrap damp towel strips around the tin before baking. I’ve not tried this yet but will do next time so I’ll let you know how I get on.
Does anyone else have any tips for flat topped cakes?