Cake Sides Hard

Decorating By ConfectionsbyCourtney Updated 1 Dec 2009 , 2:31am by BlakesCakes

ConfectionsbyCourtney Posted 1 Dec 2009 , 1:10am
post #1 of 5

I use bakers joy with all my cakes. I bake them at 325 for a more even bake. But for some reason, all my cakes turn out with crunchy sides. Is it because of the bakers joy? I also tried making my own cake release and it still stuck. I have never tried the bought cake release. Any suggestions?

4 replies
jammjenks Posted 1 Dec 2009 , 1:36am
post #2 of 5

Is this happening with all cakes or only pound cakes? I find that my pound cakes do that, but not the fluffier cakes.

Texas_Rose Posted 1 Dec 2009 , 1:40am
post #3 of 5

If I have a cake with hard sides, I wrap it in plastic wrap while it's still warm and leave it all wrapped up overnight. It always softens up enough to use.

ConfectionsbyCourtney Posted 1 Dec 2009 , 1:53am
post #4 of 5

It is happening with all cakes. And I do wrap them in plastic wrap.

BlakesCakes Posted 1 Dec 2009 , 2:31am
post #5 of 5

It is the result of using the Baker's Joy. I know, because it happened to me.

I switched to either coating the sides with shortening and flour or using Wilton's SQUEEZE bottle of cake release. I always put parchment in the bottom of the pan.

I no longer have crunchy sides or top edges and cakes never stick.


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