I stumbled on a discussion on-line saying that adding steam to the oven while baking cake layers would help prevent doming and cracking since the steam would keep the outer edges of the cake from drying too soon and trapping in the still wet inner batter. That inner batter would eventually puff up as it baked breaking through the dryer and set outside and resulting in doming and cracking. The discussion said to add a small pan of water to the oven when the cake pans go in. The logic does seem to makes sense. In fact, maybe the steam resulting from wet cake strips may do something similar. Anyone at KAB heard / tried the steam in the oven approach?

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