Yesterday I baked and froze a sheet cake using a recipe that called for beaten egg whites folded into the batter. The cake baked beautifully and is a lovely light golden color. However, the crust is a little crisp along the edges although it is not burned at all.

Will it become softer when I ice it with Buttercream? If you guys don't think it will, is there something I can do to soften the crisp edges?

Thanks in advance for any suggestions.

Grandmom

I usually cut them off but that isn't always possible..I wonder if the icing will soften the edges up too...

I had the same problem about a month ago for my niece's cake and I left the edges hoping that buttercream would soften it but it didn't. I don't know if there's anything else that you could use sorry

mckaren

Hello,
Well...a secret that I do is that as soon as I put the cake on the cooling rack, I cover it with saran wrap for about 1- minutes. You can feel the corners and edges get soft, so as soon as they're soft, take the saran wrap off and let the cake cool as normal. the saran wrap helps keep some of the moisture in and make the corners and edges soft. I had problems with my edges getting hard so when I tried this, it COMPLETELY STOPPED. hope this helps!

Hello,
Well...a secret that I do is that as soon as I put the cake on the cooling rack, I cover it with saran wrap for about 10-15 minutes. You can feel the corners and edges get soft, so as soon as they're soft, take the saran wrap off and let the cake cool as normal. the saran wrap helps keep some of the moisture in and make the corners and edges soft. I had problems with my edges getting hard so when I tried this, it COMPLETELY STOPPED. hope this helps!

Crisp cake edges may become softer if you cover the cake while still quite warm....the trapped steam will add moisture. Since you're already past that point, you may want to add simple syrup to help with those crusty edges!!

I let the cakes cool completely before wrapping them and placing them in the fridge. The edges do soften up after being wrapped and in the fridge overnight. If there's time that's what I'd recommend. I usually bake one day and decorate the next. And yes, This works with a cake made with egg whites folded in.

Also, I use only crisco on the pan sides. the crust sticks to the pan sides and the cake pulls away from the crust. I can brush away any of the crust left on the cake or wrap and put in fridge to soften. Be sure to use parchment on the bottom of the pan.

I've used my kitchen shears to trim the crusty edges from cakes and get a nice clean trim without taking off so much that it affected the edge of my finished cake. Works well for me.