My vanilla cake comes out with a perfect flat top but my chocolate cake domes at the top. How do I stop this??

Hi everyone! I’m currently reviewing my ingredients and suppliers to try and stay cost-effective while still maintaining good quality in my bakes. I’d really appreciate any recommendations for reliable, good-quality suppliers you use. At the moment I’m using: - Flour – Aldi - Butter – Farmfoods (usually their bulk deals) - Vanilla – Tesco (Nielsen-Massey, as I find the quality much better) - Eggs – Aldi - Icing Sugar - Aldi or Lidl but really looking to change this I’m open to switching things up if there are better options out there! Thank you 💕

How long (duration) did your inspection last and do you get your rating immediatelyplease?

Do we always have to record freezer temperatures on the days we bake - even if we are not using the freezer? (I occasionally freeze cakes)

Iv just seen on another site that u now need a trading license for a cake shed has anyone else seen this ?