Inside Is Perfect, The Crust Part Is Edging On Burnt, Help!

Baking By Katie1985 Updated 25 Oct 2010 , 3:22pm by Katie1985

Katie1985 Posted 24 Oct 2010 , 10:35pm
post #1 of 4

When I bake in the 3" deep pans or the wondermold pan I have issues with the crust part. Inside the cake is perfectly baked, moist and delicious. However the part of the cake touching the pan (the crust as I call it) is like burnt. Does this happen to anyone else? What am I doing wrong?

3 replies
indydebi Posted 24 Oct 2010 , 10:40pm
post #2 of 4

reduce baking temp and use baking strips. The metal cake pan is a conductor of heat so the batter touching the pan bakes faster than the cake in the middle. Baking strips helps cool the pan a bit so the cake bakes more evenly.

K1976 Posted 24 Oct 2010 , 10:51pm
post #3 of 4

I got this tip from little lady cakes dot com: cut old towel strips to pan size Wet them and pin them together where they meet.
Hope this works.

Katie1985 Posted 25 Oct 2010 , 3:22pm
post #4 of 4

I use strips for the 3" deep pans but how do you put strips on the wondermold?

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