No More Pam=No More Overdone Edges!!!!
Decorating By BlakesCakes Updated 14 Jan 2006 , 7:37pm by candyladyhelen
A few weeks ago I made an 18x24 sheet cake using my 12x18 pan. I used 2 flower nails as heating cores and I always bake at 325, as confirmed by my oven thermometer. To my great dismay, both cakes came out with dry, crusty edges. I couldn't really cut all of it away or I would have compromised the size and design of the cake, so I I warned my friend to avoid serving the edges. She wasn't concerned, but this is a problem that had been bugging me for quite awhile. 
As I thought about it, the only thing I could come up with was the presence of the Pam with flour along the dry areas. I thought that maybe the Pam was heating up faster and to a great temperature than the batter and transferring too much heat to the edges. Lo, and behold, just a few days later someone posted here with a theory about Pam causing crispy edges.
Today, I baked 3 rectangular and 2 round cakes and I used only good old fashioned Crisco and flour on the sides of the pans and parchment on the bottoms (I always do that). Well, not one dry spot on on the edges at all. 
I'm convinced that this is my solution to crispy edges. Thank goodness I'm nearly out of Pam 
Rae
Thanks for the information on the Pam. Maybe the Pam just doesn't leave a thick enough coating on the top edges to protect them.
I have not used that in particular, I make my own pan coating (equal parts flour, Crisco and veg. oil), but had been tempted to try one of the spray coatings. I also use my Magic Strips on the pans (well, sometimes I forget) and the flower nails as heating cores, to help with dry edges.
Pam also has propellents in it that cause excessive browning--this could be part of the problem.
I use Baker's Joy on the bottom of my pans and nothing on the sides.
Also--I've found that if I use dark pans (a Christmas present) and I have HUGE crispy issues! Need to get different pans--HATE the black ones and refuse to use them now for cakes.
Lisa
Pam also has propellents in it that cause excessive browning--this could be part of the problem.
I use Baker's Joy on the bottom of my pans and nothing on the sides.
Also--I've found that if I use dark pans (a Christmas present) and I have HUGE crispy issues! Need to get different pans--HATE the black ones and refuse to use them now for cakes.
Lisa
No no, don't dump them, just turn your oven down by 25 degrees. Whenever you use glass or dark interior pans, reduce the temperature as stated. For larger pans, larger than 9 or 10 inches in diameter, you would normally cook these pans at 325F, with the black interior or glass pans, go to 300F. Problem solved.
Hugs Squirrelly
Pam also has propellents in it that cause excessive browning--this could be part of the problem.
I use Baker's Joy on the bottom of my pans and nothing on the sides.
Also--I've found that if I use dark pans (a Christmas present) and I have HUGE crispy issues! Need to get different pans--HATE the black ones and refuse to use them now for cakes.
Lisa
No no, don't dump them, just turn your oven down by 25 degrees. Whenever you use glass or dark interior pans, reduce the temperature as stated. For larger pans, larger than 9 or 10 inches in diameter, you would normally cook these pans at 325F, with the black interior or glass pans, go to 300F. Problem solved.
Hugs Squirrelly
Thanks Squirrelly!!! I bake at 325 now--haven't tried to turn them down to 300. They are 13x9. I'm going to try it before I invest in new pans. I should have been more specific when I asked for them.
Lisa
Crisco and flour here. I think its the best never had any problems they slip right out.
Funny you should bring this up. I had been using Pam for many years. But about 6 months ago I switched back to the old crisco & flour. It's a pain to use, but my results are great.
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