How did Romans cook their cakes and how did they regulate the temperature?

Romans typically baked their cakes using clay ovens or portable braziers heated by charcoal or wood. They often placed the cakes in pots or on flat baking stones, covering them with lids or coals to create an even heat distribution. Temperature regulation was achieved by adjusting the amount and placement of the burning materials, as well as by monitoring the cooking time to ensure the cakes were properly baked. This method allowed for a variety of textures and flavors in their baked goods.