I know this was discussed before, but I couldn't find the post using search. Anyway, my WASC cakes acquire a sticky crust after they cool. The crust turns into sticky pasty mess. The rest of the cake is fine and I trim the crust anyway, but I would like to know why this happens.
I bake at 325 for about 5-10 mins longer than the suggested time.
Are you using the WASC recipe WITH oil? I had sticky crusts when I used that version. I have changed to the recipe without oil and I have dry tops now. HTH.
No, I use the one with just sourcream. Leaving them out to dry also doesn't help.I tried letting them sit uncovered overnight but the crust just becomes a dense paste.