JaneDee Posted 25 Jun 2008 , 7:43pm
post #1 of

When I bake specifically in those small oval pans from my Wilton class, the cake comes out with a hard crust on top. That makes leveling difficult because I don't want to cut so low to get to the soft part but it rips the edges when it's that stiff...

Does anyone know why it does this with just these pans and what I can do to prevent this?

Thank you!!

6 replies
jessfmaldonado Posted 25 Jun 2008 , 7:54pm
post #2 of

Bake at a much lower temp. It seems like the cake is being baked for too long. Try lowering your temp to 325. HTH!!

kakeladi Posted 25 Jun 2008 , 8:24pm
post #3 of

It sounds like you are overbaking them. It's such a small cake it doesn't take much time. As the other poster suggested cuty the temp of your o ven and check the cake as soon as you can smell it.

Lady_Phoenix Posted 25 Jun 2008 , 8:27pm
post #4 of

If you aren't using them, the bake even strips along with the lower temp should help.

JaneDee Posted 25 Jun 2008 , 8:52pm
post #5 of

Thank you very much. I do use the bake even strips but I usually don't use them on the small pans since they rise so high I have enough to level them without them being uneven but I will use them now.

Thank you again!! icon_smile.gif

indydebi Posted 26 Jun 2008 , 1:54am
post #6 of

Reduce temp is what I first thought of, but if you're still having a problem, put a small pan of water in your oven to add moisture. When I switched to a convection oven, my first 3 cakes when right in the trash for this reason until I found the right temp/moisture combination.

banba Posted 26 Jun 2008 , 7:39am
post #7 of

Sometimes too much sugar can cause a cake to have a hard crusty top.

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