Cut Crust Off White Cake Layers?

Decorating By GIAcakes Updated 31 Jan 2011 , 12:04am by indydebi

GIAcakes Posted 29 Jan 2011 , 5:22am
post #1 of 6

I am wodering if people cut off the "crusty" sides and top of their white cake layers before icing? It bugs me! But I'm scared if I start carving the crust off I'm going to end up with a crooked cake.

5 replies
indydebi Posted 29 Jan 2011 , 6:47am
post #2 of 6

No I don't. If they are baking properly, they shouldn't be hard and crusty. Mine come out a golden color, nice and "soft". the only thing I cut off is the domed top.

GIAcakes Posted 30 Jan 2011 , 5:54pm
post #3 of 6

So what would I be doing that is not proper? My chocolate cakes come out just fine. It's just the white ones. It's been different recipes too.

Kitagrl Posted 30 Jan 2011 , 6:04pm
post #4 of 6

Sounds like the oven is too hot....

If all else fails...wrap it when still slightly warm and freeze it...then a few days later thaw it in the saran wrap. Sometimes the moisture from the cake will soften the edges as long as its not super crunchy.

leah_s Posted 30 Jan 2011 , 6:21pm
post #5 of 6

agree with the above. Sounds like your oven is too hot. And the sides should be golden and just firm, but not crusty and overbaked. I bake at 310 electric convection, so about 325 regular oven. For larger layers (15" and bigger) I switch to gas @ 300.

indydebi Posted 31 Jan 2011 , 12:04am
post #6 of 6

I also use baking strips which helps prevent the sides from baking faster than the center of the cake. Here's the thread that explains the science behind how and why they work:

Quote by @%username% on %date%