My last two sheet cakes have had hard edges to them. It is impossible to get the leveler through them without tearing chunks off the cake. What is causing this? I am using the Wilton baking strips and the Wilton cake release spray.
Sounds like you are baking them too long and/or at too high of a temp. I stick with 325.
sometimes mine does this and i really think i baked to long, i just try to cut them off and then i freeze it so it will be moist, try using some simple syrup to make them soft
sometimes mine does this and i really think i baked to long, i just try to cut them off and then i freeze it so it will be moist, try using some simple syrup to make them soft
sometimes mine does this and i really think i baked to long, i just try to cut them off and then i freeze it so it will be moist, try using some simple syrup to make them soft
hard edges are normal. you did nothing wrong. after you remove the cake, you should use a pastry knife to remove all edges, brush off the crumbs and then seal the cake with simple sugar. chef louise
Ummm, hard edges that a leveler cannot go through are not normal. Unless I've been so lucky on every single cake I've ever baked. They should (mine usually don't, but that's a good thing!) get a slight crust, but not so bad that you have to hack it off. Or is that sheetcake thing, do they get hard crusts??
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