I have used my wondermold pan for the first time this week. I made a white cake in it (my usual recipe) but I notice that the "crust" of the cake is rather thick and dark. Do other people notice the same thing? I dont think I over baked. So I needed to do some carving with it and it just kept breaking off around the bottom and I am not happy with the way it turned out, so I am rebaking at a lower temp and hoping that will help with the thick crust. Just wondering if anyone has the same problem?

I have never used anything but a cake mix batter in my wondermold and I have had no problems. I don't have the rod that goes down the middle (my girlfriend lost it) so I just bake mine on a lower temperature and it comes out fine.

Diane

I've yet to try my wonder mold, But I can tell you I have the same thing happen when I use the large sports ball pan. I use a cake mix and cook it at 325 but it takes for ever and does that crusting thing about an inch thick. Wonder what cause that too????????????????????

Hmmm. I don't know why either. I was thinking maybe because I usually use the bake even strips, which I didnt with the wondermold obviously. It does have to bake quite awhile. Well I have the next one in the oven right now at 325. I baked 2 this week earlier and both had the thick crust. It isnt a huge deal since I am carving it down a little, but it was breaking while I was trying to saw through it. I think I can salvage the other one, but I am just not satisfied with it, so I am trying again.

okay I just got it out of the oven and I think it is much better. So 325 from now on! It took like 70 minutes though!

If you try doing a WASC the outside might be a bit better. This batter always has a softer outside when i bake.

Yeah you are probably right. The couple of times I made that recipe it didnt brown up as much. My "new" cake still had a thicker crust than normal, but it was definitely better baked at the lower temp.