How Do I Get That Nice Baked Pan Edge?

Baking By KuyaRomeo Updated 19 Oct 2011 , 10:35am by KuyaRomeo

KuyaRomeo Posted 18 Oct 2011 , 7:43pm
post #1 of 4

A few of the "cakes" I make are wonderful, due to that nice dark edge of the cake area that bakes up against the cake pan. The sides and the bottom . .people RAVE about.

I want so badly to make these cakes in cupcake versions . . without getting crazy in costs . . but I am wondering how can I get that nice pan edge, when using a cupcake liner?

I thought, maybe I can make mini cakes instead of cupcakes, but then, I need to get all new mini cake boards, new boxes, etc . . just not worth it at the moment . .

I can certainly try to make the cupcakes directly in a cupcake pan without liners, . . . but then what? They look awful put into a liner "after baked"

Any suggestions on how to get that cake-pan-browning effect?

Thanks

3 replies
Bridgette1129 Posted 19 Oct 2011 , 1:37am
post #2 of 4

Maybe you could use cupcake wrappers (the paper strips that wrap snugly around) after baking straight in the pan?

TartletteTreats Posted 19 Oct 2011 , 1:54am
post #3 of 4

I've found that darker pans and older pans make for darker cupcakes. Or, just do what I've been known to do and leave your cupcakes to cool on a still-hot oven burner. That will make your cupcakes nice and crispy icon_smile.gif

KuyaRomeo Posted 19 Oct 2011 , 10:35am
post #4 of 4
Quote:
Originally Posted by Bridgette1129

Maybe you could use cupcake wrappers (the paper strips that wrap snugly around) after baking straight in the pan?




Thanks for the idea . . I actually really liked it, and just as I was about to order a bunch, I remembered . . oh yeah . . This is Rum cake.

It is infused with a Rum syrup and is a little wet icon_sad.gif The customer will have an awful time picking it up and using their hands . .

Guess I will try the foil bake wrappers and let them sit in the pan until they fully cool, like the other poster had suggested . see if that helps out any.

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