My cakes and cupcakes have been crusting on the tops(which is ok for the cake because I level it) but NOT for the cupcakes. I just had to scape off the tops of all my red velvet cupakes so they wont have a crunch when you bite into them..Is there a reason for this, how do I fix it?
Crusting frosting depends on your recipe. IMBC or SMBC does not crust.
I think you mean the cake itself and not the frosting? You may be overbaking the, or your oven temp is too high. I bake my cakes and cupcakes at 325 even if i leave them in a little longer and also put them in the middle of the oven, the top rack will also cook them on top more.
... the top rack will also cook them on top more.
how does that happen? The top element comes on if you are broiling something. When baking, the bottom element is the heat source.
in my gas cooker, the top of the oven if hotter too.
could also be theres too much sugar in the recipe, although then the crust would have a a sugary look to it.
Yes, my top rack cooks faster too. I usually switch the pans around after 20 minutes or so, so they cook evenly.
My top rack always makes my baked goods come out browner on top for aome reason.
Same here. My oven is electric and the broiler element is at the top. I bake pizza by starting on the bottom rack to get a crisp crust then moving it to the top rack to get the cheese melted enough.