dont know why my cakes seems to dry and harden on the egdes
You may have your oven too hot. You may need to check it with a thermometer once it says it reaches the temp you selected and make sure it is accurate.
Also, if you are baking at 30 degrees, try to cut back to 325 degrees and bake a little longer, just until the toothpick comes out clean. You may have to add an additional 5 minutes or so to your time.
I too used to experience this but as Rosie suggested I reduced my temp to 325 and baked it longer. My edges were fine after that adjustment. Also, there are few tools on the market that might help. Wilton has the Bake Even strips. You can create your own strips by cutting up a towel in strips, wetting the strips and wrapping the wet strips around your cake while it bakes. That helps also.
AI cool my cakes in the pan 10 minutes, then turn them out and put them right side out on a cooling rack. Then I cover them immediately with plastic wrap, so the top and sides are completely covered, but the bottom on the rack is still exposed. This keeps my edges soft. Also be sure to use light-colored aluminum pans like fat daddio or wilton, and wrap them with cake strips. Wilton just improved their cake strips, and they are very nice to use.
Thanks guys would have to reduce the temp to 325. the inside is always ok but the edges are so dry its sometimes hard to cut. thanks again.
AI agree with Sarahgale. I cover mine with a dome or wrap them with Saran Wrap and it softens my edges on the cake.