HI....I'm having a problem when I bake my cake....It gets a hard crust on the edges and top. What can I do to prevent this????? I'm losing cake from having to cut the hard edges off. Thank You
try using the heat wraps around the sides of your pan, wet them....it happens to me some times also....I just trim it off and grand kids eat it lol
Just what madgeowens said, the heat wraps are a wonderful thing
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
This thread also has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) and so much more.
The "so much more" includes baking hints & tips from CC members (flower nail trick) and Wilton baking/cake making help - like baking at 325F not 350F and so on.