Hard Cake Edges!!

Baking By cakern68 Updated 16 Nov 2011 , 8:11pm by chelleb1974

cakern68 Posted 15 Nov 2011 , 3:12pm
post #1 of 12

Hi everyone,

I just recently made my first belly/boob cake using the Wilton ball pans and a stainless steel bowl. The cake came out fine (see my picture). The problem is that the edges were hard. Would using Wilton's Bake Even Strips prevent this from happening? I baked all pans at 325 degrees.


11 replies
ChunkkeeMunkkee Posted 15 Nov 2011 , 3:48pm
post #2 of 12

I had issues with that too and with the pillow pans also. I baked them ON a cookie rack and it kind of insulated the cake/pans and they baked perfectly after that!

justkist Posted 15 Nov 2011 , 3:53pm
post #3 of 12

It is the thin metal of those types of pans. I do use my bake even strips with the ball pan (not sure I could figure out how to strap them to the pillow pans!) and I find that helps. Hopefully the icing will moisten and soften it slightly as well!

cakern68 Posted 15 Nov 2011 , 7:12pm
post #4 of 12

Thanks for the tips. I will definitely try them.

ChunkkeeMunkkee Posted 15 Nov 2011 , 8:11pm
post #5 of 12

I'm sorry I wrote cookie rack I meant COOKIE SHEET....

Claire138 Posted 15 Nov 2011 , 9:16pm
post #6 of 12

I have a problem with hard edges too. I got a tip from someone on CC (sorry I don't remember who or I would give credit), dissolve some apricot jam (jello in the States) in hot water and put that over the hard corners, it really softens it plus has a good taste. HTH.

jhay Posted 15 Nov 2011 , 9:40pm
post #7 of 12

Something that I do that helps is while the cake is still warm, I wrap it in saran and freeze it. The condensation from the warm cake will freeze and will rehydrate the cake when you thaw it. Make sure to thaw it while it's still wrapped in the saran.

kimkake Posted 15 Nov 2011 , 9:57pm
post #8 of 12

I agree with jhay - I wrap in saran wrap while still warm and freeze - and then once you frost it an the frosting soaks in a bit - there are never hard edges left. Sometimes the hard edges are also from what you use to grease your pan with - for instance, if you use shortening and flour, your cake will stay softer than if you use a generic butter spray on your pan.

kakeladi Posted 15 Nov 2011 , 9:58pm
post #9 of 12

Yup....what she ^^^ said: wrap in saran and freeze even if only over night.

angelleyes Posted 15 Nov 2011 , 10:04pm
post #10 of 12

Simple sryup the cake and freeze it.. Usually the icing will moist it back up a little also.. Or at least so far it has for me... knock on wood....lol..

cakern68 Posted 16 Nov 2011 , 5:46pm
post #11 of 12

Thanks everyone! That's why I look this website! icon_biggrin.gif

chelleb1974 Posted 16 Nov 2011 , 8:11pm
post #12 of 12

I usually wrap my cakes in saran once they have cooled a bit. Any hard edges that I had when it came out of the cake dissappear overnight. Oh, and I don't freeze them overnight - don't have the room. I put them into an air-tight Rubbermaid tote. My cooling racks fit very nicely stacked up inside.


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