I recently attempted my first cake baked in a novelty pan, the Wilton 3D football. It was a disaster, i greased the pan with butter and flour, and it still stuck and fell apart when i tried to take it out of the pan. The cake also went hard and crusty on the outside by the time the centre was cooked, i baked on 160 degrees celcius, and have no idea what went wrong.
Thanks for the tip, I'll try that next time Any idea why it went crusty on the outside before the middle was cooked?
Any tips for baking larger/novelty cakes would be greatly appreciated!!!
The outside baked before the inside because the temp was probably a bit too high..You can also cover the corners with foil to protect them from over baking...Lower the temp to 325 and bake a little longer.Also...never use butter ..instead like vgray stated use shortening only...then coat in flour..Butter will burn thus causing the cake to stick.HTH
You can use a flower nail in that pan.
I used the Ariel pan last month for the first time and had the same issue -- not with the sticking, though (I used cake release since I couldn't use parchment paper), but I had a real big issue with the edges getting very hard and crusty. I re-baked at a lower temp, which didn't help mine -- though I use an older oven, so my issue may be more due to the oven that I'm using. In the end I just ended up cutting the bottom portion of it off. And to get a little more height (since I had to cut a substantial amount off), I just baked a thin layer and then stacked the two. It was a nice height after that.
But definitely use cake release or a shortening/flour combo instead of butter.
Thanks for all the advice guys, very much appreciated!!!
It probably bakes unevenly due to the odd shape of the pan. As cheatize said, use a flower nail. It will definitely help it bake more evenly.