happy tiers Posted 2 Jul 2013 , 9:06pm
post #1 of

HOW DO I MAKE THE EDGES OF MY CAKES SOFTER?  THEYRE REALLY CRISPY.. AND IVE TRIED COVERING THE EDGES W FOIL AND THAT MAY HELP SOME BUT NOT A LOT.  I USUALLY CUT THE EDGES WITH SCISSORS TO REMOVE THEM BCUZ I DONT LIKE CRISPY EDGES...

THANKS

7 replies
IAmPamCakes Posted 2 Jul 2013 , 10:12pm
post #2 of

AIf you mean that all your sides touching the pans while baking are getting too brown, you are probably using a dark pan. Turn your heat down by a bit to lessen the browning. If the top of your cakes are getting too brown, turn your heat down.

mermaidcakery Posted 2 Jul 2013 , 10:43pm
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ASome bake even strips would help here, too along with lowering the heat.

maybenot Posted 2 Jul 2013 , 11:14pm
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Are you using something like Baker's Joy--a spray on product-- to prep your pans?  I found that I had crusty edges when I used it, but when I switched to Wilton LIQUID pan prep, the sides of my cakes became a nice texture and color.

AnnieCahill Posted 3 Jul 2013 , 1:07am
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See I have great results with Baker's Joy.  I also use Magic Line pans and baking strips on the outside of the pans.  If I use another brand of baking spray or just shortening and flour then I get the crusty edges.  Also some scratch recipes can tend to have crusty edges if there's a lot of sugar in the recipe.

bct806 Posted 3 Jul 2013 , 7:10am
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Something I learned by accident, Put the cake under a cake dome once it cools to the touch. It softens the cake edges and makes it really moist.

doramoreno62 Posted 3 Jul 2013 , 8:48am
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I let my cakes cool for about 15 minutes then wrap them in a layer of plastic wrap. The warmth of the cake is trapped in the plastic wrap so it softens the whole cake and the moisture boost is a plus! Keep wrapped until ready to use.

happy tiers Posted 3 Jul 2013 , 2:16pm
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 im using a normal aluminum cake pan... but ill bake one tonight at 325 instead of 350.. thanks!!!

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