Generally speaking, and not specifying any particular recipe, why does my cake have a small dome on top, while the chef's recipe looks like this:
The dome on top looks like a mountain, with a good looking shape and shiny syrup glaze.
A local chef said that I should add a line of butter on top of the cake batter, so it will help explode in the middle and allow for even cooking.
But I still can't get the mountain shape.
My cake looks good but not as the original:
Is it an oven problem ?
