I want to use a pound cake recipe for a decorated cake and cupcakes - but my pound cakes always crust on top - is it the way I bake it or the recipe? Should I bake lower temp for longer?
Thanks for any help!
I would bake it at 25 degrees lower and of course longer, however, this may not cure the problem. Some pound cakes just have a nice crust on top, which I love to peel off and eat. You can level it in order to remove the crusty part but, if you are turning it over to decorate the crust usually absorbs moisture from the icing and of course the rest of the cake resting on it. Good luck and let us see a picture when you are done.
My pound cake crusts on the top too. If you put icing on top of the crust, it will soften.
In fact, I've baked a pound cake in layers and stacked it with icing, thus eliminating the "crustiness" and my husband was disappointed - He loves the crust!
I love the crust!!! If you cut it off, be sure to eat it. I agree about turning it over.