dolphins256 Posted 23 Feb 2007 , 8:35pm
post #1 of

Hi everyone,

I need some help. Every time I bake a cake the edges come out really hard (the rest is very moist) and I have to end up cutting a lot of my cake because of this. I have never used a core or the things that go around the cake before you bake it, do you think this might help. Any help would be appreciated. By the way these are only plain boxed mixes, could that be the problem as well.

TIA

15 replies
ccwkg Posted 23 Feb 2007 , 8:43pm
post #2 of

I dropped my oven temp to 325 when I bake and it has made a tremendous difference! Also, the past 3 cakes I have made, I cooled them upside down on a cooling rack with the pan still on top (I let them cool completely) and the edges were so moist!! Next I am going to try the flower nail but I thought I'd start one thing at a time. Hope this helps!

Crystal

SLK Posted 23 Feb 2007 , 8:44pm
post #3 of

You might try cooking your cake at a lower temp for a longer amount of time. I typically cook mine at 330 degrees for 60 min.

I use a cake mix entender (cake mix + butter, cream, sour cream, flower, sugar, etc.). but if you are just using the box mix - they are formulated to bake well - that's what makes me think your oven is a little to hot. Also, make sure your oven rack is not to high (too close to the heating element.)

Good Luck!

selahmycat Posted 23 Feb 2007 , 8:44pm
post #4 of

I swear by the baking strips that you soak in water and them wrap around the pan. They are a little pricey, but well worth the money!

JoAnnB Posted 23 Feb 2007 , 8:48pm
post #5 of

A heating core (inverted flower nail) will help shorten the baking time. that will help prevent the edges being done too soon.

dolphins256 Posted 23 Feb 2007 , 8:56pm
post #6 of

Thank you for all of the tips, I think I might try lowering the oven temp and using the flower nail, if that does not work then the I will get the strips, I'm sure I can use the 40% coupon at Michael's. Thanks again everyone.

Speaking of Michale's I just noticed that our store has an gumpaste and fondant class. It already started so I missed this one but I might take it if they have it again.

SweetDolly Posted 23 Feb 2007 , 9:02pm
post #7 of

I too had this same problem and found that lowering my oven temp to 325 and baking longer worked tremendously. I've also recently started placing a shallow pan of hot water in the bottom of the oven for steam production, just as you would when baking a cheesecake. I'm not sure if this actually helps, but I like to think it does! icon_lol.gif

beachcakes Posted 24 Feb 2007 , 1:09am
post #8 of

I find when I use Pam or similar to spray the pans, i get crusty edges. Try the homemade cake release from this site - equal parts shortening, veg oil & flour. I haven't had a problem since i started using it!

Janette Posted 24 Feb 2007 , 1:14am
post #9 of

I love the baking strips.

I also trim the edges off my cakes. I notice the Ace of Cakes does that too.

indydebi Posted 24 Feb 2007 , 1:33am
Quote:
Originally Posted by beachcakes

I find when I use Pam or similar to spray the pans, i get crusty edges. .....




I've notice this too. I'm a mix baker only, so I can tell you that's not a factor. Baking strips, lower temp and no PAM!!

ribbitfroggie Posted 24 Feb 2007 , 1:50am
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by beachcakes

I find when I use Pam or similar to spray the pans, i get crusty edges. .....



I've notice this too. I'm a mix baker only, so I can tell you that's not a factor. Baking strips, lower temp and no PAM!!




I was going to say this as well! My cakes were nice and moist but the sides were always crusted, then from a tip on here, I started using the homemade cake release-no more crusty edges!!!

tobycat Posted 24 Feb 2007 , 2:07am

Thank you for bring up this thread! I always have that problem! I can usually handle it by getting the cake out of the pan immediately and then waiting about 5 minutes before wrapping it in plasitc wrap and putting it back in the (now clean) pan in the refrigerator. Causes steam and gets back into the cake. Works like a charm, but I'd sure like to not have to deal with it in the first place. Got that from someone on CC.

I've lowered the temp, but without much success -- I'll try that again and lowering the rack.

THanks for the info! thumbs_up.gif

Sarah

hazelina82 Posted 24 Feb 2007 , 2:15am

Ditto! My edges always come out hard and sometimes when I'm leveling the cake the edges fall off too. I can't wait to try these tips!

gibson Posted 24 Feb 2007 , 5:49am

I have to agree with everyone that said no Pam! I use to always use Pam as per what my Wilton instructor recommended but NO MORE! I use the homemade cake release (equal parts of oil, flour and shortening) and have not had a problem since!
I always bake my cakes at 325 and still had the hard edges-from the Pam!

icon_biggrin.gif

m0use Posted 24 Feb 2007 , 6:57pm

I use homemade cake release (equal parts oil, flour, and shortening), I only bake one pan at a time (unless it's 6" pans, then I will put 2 on one shelf), also 1 quart saucepan filled with water placed on the lowest shelf while baking your cakes.

misskokobee Posted 8 Feb 2014 , 4:41pm

you don't have to buy expensive strips. try using a damp tea towel wrapped and pinned around the outside of your pan. It should do the same thing.

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