Do You Cut Off Browned Edges?

Decorating By pat304 Updated 18 Jul 2011 , 3:08pm by southerncross

pat304 Posted 17 Jul 2011 , 4:50pm
post #1 of 13

I have to ask this after seeing the post about turning the smooth bottom of the cake up - do you use the cake bottom without cutting the browned edge off?
I can't stand to see any browned-edge on a sliced piece of cake; I just want the color of the cake/filling . . . does this bother anyone else?

12 replies
pastrygirls Posted 17 Jul 2011 , 5:11pm
post #2 of 13

i cut off all the crust, even the bottom. gives a better look when cutting icon_smile.gif

AnotherCaker Posted 17 Jul 2011 , 5:18pm
post #3 of 13

Nope. It's like bread, it's supposed to have a bit of browning and crust. It's like the top of a good muffin...the best part!

dguerrant Posted 17 Jul 2011 , 6:12pm
post #4 of 13

i level mine in the pan anfter they have chilled in the fridge, flip out, turn over and use kitchen scissors to cut the edge off. i like the scissors better than a knife.

AnotherCaker Posted 17 Jul 2011 , 7:47pm
post #5 of 13
Originally Posted by dguerrant

i level mine in the pan anfter they have chilled in the fridge, flip out, turn over and use kitchen scissors to cut the edge off. i like the scissors better than a knife.

I cut the little overhang part off if there is one, but that's it.

charliecakes Posted 17 Jul 2011 , 7:51pm
post #6 of 13

I'm like another caker...I only cut off the overhang if I happen to have any like if I maybe put a lil to much batter in the pan.. otherwise that's it. I usually don't have much of a crust/dark brown skin to begin with since i switched all my pans to magic line and the little crust that I do have seems to give my cake more structure and stability

sugarprincess Posted 17 Jul 2011 , 11:15pm
post #7 of 13

I usually do not have to cut anything off of my cakes. I always use magi cake strips and the cakes usually bake up very even with a flat top.

indydebi Posted 18 Jul 2011 , 12:30pm
post #8 of 13

the bottoms of my white cakes are never 'brown'. They come out a nice beautiful golden color .... sometimes as light as a pale yellow.

I also don't like to see brown inside a cut piece of cake, so I know what you mean. If the bottom of my cakes came out that brown, then it means I overbaked it and I'd throw it out and start over.

KayMc Posted 18 Jul 2011 , 1:47pm
post #9 of 13

IndyDeb, your comment grabbed my attention. How long do you imagine it takes for a white cake cooked corrected (ie, no brown bottom fo, to having developed a brown bottom? I always assumed it was inevitable to have the brown bottom.

bakerliz Posted 18 Jul 2011 , 1:56pm
post #10 of 13

No browning here either, I use homemade baking strips and it works great.

pat304 Posted 18 Jul 2011 , 2:05pm
post #11 of 13

thanks everyone; technically, I guess I should have said "golden" and not brown bottoms.
I'm glad I'm not the only one who doesn't like any inside color, other than the icing and/or filling - that means I'm not obsessive, right? icon_smile.gif
I don't use magic line pans, but if they result in no bottom color, they are on my list . . .

AnotherCaker Posted 18 Jul 2011 , 2:59pm
post #12 of 13

Yeah, browning perhaps is not the right word. Golden, absolutely.

southerncross Posted 18 Jul 2011 , 3:08pm
post #13 of 13

I only cut off the "golden" sides, top and bottom if I want an absolutely white cake and my fillings are very pale. i agree that even the thin line of golden detracts from the overall effect on those cakes. If however, I have a chocolate or deeply coloured filling I don't bother to remove the crusts because the crust isn't noticable

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