I always thought my flat cakes were a flour issue, turns out it was my oven
For the longest time, my layer cakes would come out dense and flat, never with that nice dome. I blamed my flour, my mixing, everything. Then, about two weeks ago, I was baking a simple vanilla cake for a friend's birthday. I put it in, set the timer, and went to work on the frosting. I happened to glance through the oven window maybe ten minutes in and saw the heat was just... off. The element wasn't glowing like it should. I grabbed my old oven thermometer, the one I never use, and stuck it in there. The display said 350, but the thermometer read 290. My oven has been lying to me for who knows how long. I cranked it up to 400 to actually hit 350, and that cake rose perfectly. How many other bakers are fighting their tools and not their skills? Anyone else have to play detective with their oven temp?