My youngest suggested making chocolate cake to celebrate the end of the school year… that is definitely worth cake. I pulled up a new recipe for gluten-free chocolate cake and in the tips they recommended “insulating cake strips”. I had to look it up. Apparently someone discovered that if you insulate the sides of the cake pan, you get a flatter top, rather than a dome. That is all well and good, and fancier than I usually do for cakes (my cakes look very homemade), but can I make them myself? Like right now? Yes, yes I can. Here are some great instructions on how to make these using aluminum foil and paper towels. Well, then, I will give them a try.

They strips did seem to help reduce the cake dome. My cakes were still uneven. Not sure if my oven tray is out of level (it’s not, just checked) or if it is the curse of the chocolate cake (the last few I made were mostly inedible). Even with aligning the thick side with a thin side the finished cake was leaning. It look some camera angle magic to make it look sort of even. It tasted just fine! Hurray for edible!