The most effective way to ensure your cake layers are even is to pull out your kitchen scale and weigh out the batter. The Kitchn advises weighing it out into each pan individually. The best way to accomplish this is to weigh your mixing bowl, note the weight, and then weigh it again with your batter inside. You should be able to subtract the weight of the bowl and then divide the remaining weight into equal-part layers. If you are a consistent and attentive baker who is striving to create better and more consistent bakes, having a kitchen scale is a must.
According to King Arthur Baking, not only does weighing out your baking ingredients save time, a scale is more accurate than measuring cups. It also saves you from having to clean up many different measuring cups. Weighing out your batter or dough, whether it be for cakes or croissants, ensures that the portions will be the same. And if you're worried about investing in a kitchen scale, don't be. The New York Times lists its favorite kitchen scales which range in prices that can range from $25 to $50, so it is incredibly easy to find a scale that will suit your needs and your budget. This investment will help your layered cake turn out perfectly.
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