If you bake from scratch, perhaps a weight applied (covered ceramic tile/trivet) when fresh out of the oven will flatten the dome for you?
If you are using oversized cupcake pans, could you level the tops by cutting them down a little?
I'll be checking back here for other ideas.
Using slightly less batter in each and reducing the oven temperature should help. Experiment with a sample batch to make sure that your attempts to thwart the rising don't adversely effect their quality.
The top rack cake had a huge dome on it (in an oval pan) and every single cupcake on the bottom rack rose only to the top of the liner and all were flat tops.
If anybody experiments, let us know the results! Inquiring minds want to know!
and the top shelf cakes I sliced the tops off. I will be making more at the weekend so I will just do one
tray at a time and place them on the lower shelf with my sheet pan above. Will report results in due course, Penny
Suzi teaches a great chocolate cupcake recipe too, but you have to subscribe to see it. They're really high quality videos, and they've started doing whole cake projects as well as cupcake, piping, modelling, etc videos.
Welcome! I didn't check out the link you posted, hope it helps someone. I was just about to post a link for a picture I saw on Facebook when I realized this post was originally started in 2009. Hopefully the original poster found the information she needed
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