Sometimes when I bake my cakes the edges turn out overdone. When I leave it in until the middle is cooked enough, then the edges are over done. It could just be my crappy oven Any advice one how to avoid this?
Something similar was asked awhile back and someone suggested putting a ramekin of water in the oven while the cake is baking. I started doing that and haven't had that problem since. HTH
Baking strips helped me.
And gets the cakes much more level too.
Soak them really, really well.
And I just leave the pins in - that way, they're already sized for my larger pans.
In the small 6 inch round, I find sometimes I get a "ridge" of cooked cake right around the top. I just take my cake scissors and cut that part off.
What temp are you baking at? Have you checked your oven with an oven thermometer?
I use baking strips on all cake pans. Here's how baking strips work: http://cakecentral.com/cake-decorating-ftopicp-6626888.html#6626888
Reduce your oven temp.
As leah says, CHECK your oven temp. There was a recent thread in which a CC'er got a thermometer to check the temp and it was baking at something like 30 degrees hotter or something like that.
I was having this prob too so I bought the strips (which stopped the prob) then I checked my oven temp w/ an oven therm. I set the oven to 325 & it read 340! So I turned it down. But when I put the cakes in & then turned the light on and looked at the temp (like 15 min. into baking) it went down! It was only reading about 3 degrees higher. So needless to say I was very irritated! So does anyone know, does the oven temp change on an oven therm. when there is something in the oven? I still dont get it....