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...
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.
ASome bake even strips would help here, too along with lowering the heat.
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.
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.
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.
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.
im using a normal aluminum cake pan... but ill bake one tonight at 325 instead of 350.. thanks!!!