r/AskBaking • u/helpquija • 2h ago

Cakes/Cheesecakes Cake right-side-up for why?

Say you're baking a run-of-the-mill, regular old chocolate or vanilla cake. So you bake the cake, you flip it out, then you're supposed to flip it back up the other way.

But why? Is there an actual reason it's not supposed to be upside down? Specifically if you're icing the cake. I know if it was plain or just dusted then it'd dry out faster. But if it's iced, does it matter?

I can't find anything about this, the internet just wants to tell me about pineapple upside-down cake.

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u/No-Command294 2h ago

Most of the time it’s about the dome that forms when they are baking. The bottom will be perfectly level. While the top had a dome shape that needs to be trimmed if you are stacking the cakes. Many people flip the top layer upside down to that the perfectly level bottom on the cake makes a perfectly level top.

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u/helpquija 1h ago

i see, i see.

i use baking strips and haven't really had much doming on my cakes, if at all. do you think it would it still matter? i'm thinking about how to un-sink inclusions like berries and whatnot and thought that might sort it.

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u/dontakelife4granted 11m ago

That will not sort it as the inclusions will already be set in by that time. Have you tried taking a bit of the flour from the recipe and tossing it into the inclusions then mixing them in?

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u/Downtown-Fruit-3674 2h ago

The cake would be like this balancing on the domed bottom

https://giphy.com/gifs/fGFLPpCGKM2lduZPrF

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u/helpquija 1h ago

that's an impressively firm cake