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Why do cakes develop unwanted domes?

The cake probably has too much flour. If the batter were thinner, all its liquid molecules would have more time to circulate before the batter near the pan's edges set. Once that occurs, the amount of heat transferred to the liquid center is reduced because the molecules near the pan's edges are no longer in motion. Therefore, the center takes longer to solidify, giving it extra time to rise, creating the doom effect.

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12:45:43 on 11/20/07 by Webmaster - Questions and Answers -