help me figure this out? Im new to cake decorating and so far I love every bit of it, but why is it that every time I bake a cake the sides of the cake browns faster and the center still has a ways to go? And then the outer edge gets hard and brown This is really disapointing to me and I wish someone can help me with this one. Thank you.
Everything you need to know to make, assemble and decorate tiered/stacked/layer cakes:
You would probably be most interested in the Wilton cake preparation help links... Gives batter requirements by pan size/s, as well as recommended baking times and temps.
There's also info on using inverted flower nails as heating cores, and purchased/homemade bake even strips. And so much more.
I use a flower nail in any cake larger than 8 inches to ensure that the center cooks evenly and my edges do not brown too fast. Also, check the temperature on your oven to make sure that it is in fact the temp that you set it to and is not too hot or cool. Hope that helps!
an oven thermometer will help you
Thank you everyone for your reply I will look into these info given.