I can not figure out how to get rid of HARD CRUSTY CAKE EDGES!!!! I use a flower nail to help get the center cooked fully, but then the outside edges are always hard. Then when I try to level the cake with my cake leveler, it wants to get hung up on those pesky crusty edges, and really really BUGS me!!!!!
You may want to check the temperature of your oven to make sure it's accurate.
you may want to try lowering your oven temp and increasing the baking time
do you use the spray with flour in it? I used to and got those edges, I switched to just greasing and flouring the pan and I have not gotten them since
How dry are they? I sometimes get this with a sheetcake too, but it's usually not bad and once it's been frosted the corners always soften up. I've purposely served myself a corner piece when invited to events so I can sample how they taste.
One thing I've found that makes a great difference is to bake at 325 degrees and increase the bake time. I also think the bake even strips help, but can't explain why. Anyway, I now bake everything at 325 and have had a lot better results.
Are you using a cooking spray to coat your pans? I noticed when I did this, mine got a crusty edge to them... an instructor at the cake decorating class I took at the local university told me it was the cooking spray that was doing this... when I stopped using it and began using pancoat (flour, oil, shortening mixture made from a recipe I got from CakeCentral) instead of cooking spray, I no longer had hard crusty edges
i found that when i sprayed the entire sides of the pan with baker's joy, that i'd have the crusty edge.....now i just spray the bottom of the pan and be sure to get the corners.....it works for me
Hmmm...I wonder if using parchment paper on the sides of the pan would help. And baking at a lower temp for a longer period of time might help too, as someone already suggested.
This was a recipe for "pan coat" giving to me from a baker in my area.. Mix equal proportions of crisco shortening coooking oil (liquid) and flour, beat in the mixer until well blended... You can refrigerate in left over... I use this all over my pans.. and bake them at 300 degrees.. There never hard and crusty.. Like a 9 x 13 at 300 degrees it takes around 40-45 minutes..
Thank all of y'all so much for the wonderful sugestions. I definately think that lowering the temp to 325 and increasing the cooking time is something that everyone agrees on. I use Bakers Joy, I think I will try lowering the temp first and then if I still get crusty edges I will stop using Bakers Joy, I just hate not to use that because it is so easy and my cakes don't stick, but dang those HARD CRUSTY EDGES
I have come to find out very quickly that when it comes to baking and decorating cakes, there is a lot of trial and error. but at least you can usually eat your errors even when you don't want anybody else to see them
Thank y'all so much, I will let you know how the next one turns out.
Ever since I started using the Bake Even strips I haven't had a single crusty edge. All my cakes bake beautifully (at 325).
I have heard that you can make your own Baking Strips out of Strips of soaked wet rags, is this true? If so, does it work as good?
Ok, as I have to bake today, I've made up a batch of the pancoat. Using it is really easy, you can see immediately, whether the pan is well covered or not. The cakes are in the oven, let's see, whether they pop out as good as everyone says. I hope so, would make life a lot easier with the novelty pans
I had the same problem until I started collaring and lining my pans. Since I started doing this, my edges aren't hard and I don't have to wait to remove the cake from the pans.
Also, with collaring my pans, I am able to add a little more batter to the pans to get a higher height.
Oh wow, I love this pan release. The cakes just popped right out. Made an orangecake first and now I've made another batch with pineapple and coconut in it. They tend to stick more, let's see whether they come out just as well. And no flour floating around in the kitchen as well, fantastic
OK, I think it's time to start using pancoating.....easy......no HARD CRUSTY EDGES . I got the recipe from mrsdawnwhite (thanks a lot) I have made up my mind..thank y'all so much. Any other comments about baking strips or homemade baking strips would be appreciated.
Well, tried out 3 different types of cake today. Orange, pineapple and coconut and a marbe cake. They all turned out beautifully, no crumbs on the outside either, I'll see, how they behave when I decorate them tomorrow, but I have the feeling, will be great. The ckaes are all nice and moist. Thanks for the recipe for the pancoat
Yes you can use old strips of towels for keeping the edges from cooking too quickly. Try to keep the cut edge turned in. Be sure to soak in cold water.
As cotton is not flame retardant, when the strips start to look chared, throw them out and treat your self to some more new towels and recycle the old.
Thanks Junebuggey, do you think this works as well as the store bought ones?
Yes especially if you are using 3" pans because you can cut to fit. Also, if there is a long bake time, you can fold in thirds and have it stay damp longer.
Thanks Junebuggey, I am definately going to try that. Along with the Pancoat I am going to start using, my cakes Should be really good. Thank y'all for all the great tips and advice!
AWhere can I find the recipe for pan coating?
AOk thx petitecat
"Then when I try to level the cake with my cake leveler, it wants to get hung up "
Now, lets talk about the Agbay. This is the Best cake leveler ever! I'm pretty sure you aren't using an Agbay, because it slices through chocolate chips and nuts with absolute ease. No "drifting" of the cutting blade as you go side to side on the cake, either. www.AgbayProducts.com
Don't be alarmed at the price. It's worth every penny.
In the past I used a hand held grader and filed off a lot of the crispier sides!