Larger Cakes Coming Out Crusty And Discoloured

Baking By BlueSkyGirl Updated 24 Jul 2012 , 5:18am by SRumzis

BlueSkyGirl Posted 24 Jul 2012 , 4:47am
post #1 of 2

Hi Everyone,

Could someone help me?

As I am experimenting with some bigger pan sizes (9"+) I am getting a lot of thick hardness and crust on top of my cakes.

Also, when I do vanilla, the cakes come out golden brown instead of yellowy-white which is a big problem since the 6" that I stack ontop of the 9" is coming out fine.

I am using the Wilton chart for how much batter to pour into my pans. (http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm)

Thanks!

1 reply
SRumzis Posted 24 Jul 2012 , 5:18am
post #2 of 2

Tips:
1. Try using bake even strips (or a pinned wet towel strip), or a flower nail in the center, or both
2. Make sure you're baking at 325 degrees fahrenheit
3. Put the cake in the middle rack of your oven, or slightly lower if you have an electric stove with a burner on top
4. Mix a TAD (like the tip of a toothpick) of violet coloring into your batter before baking. That'll help fight the yellow.

Hope some of this helps!

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