Crispy Edges.......

Decorating By Princess3 Updated 13 May 2006 , 1:16am by tiggy2

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Princess3 Posted 11 May 2006 , 8:31pm
post #1 of 7

I made a chocolate cake for grandmothers 70th bday last weekend and it taste great but while baking I had a time. It was a 11X13 @ 350`. The edges got crispy way before the center was done. What should I do the next time? Lower temp, longer min.?

6 replies
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kerri729 Posted 11 May 2006 , 8:36pm
post #2 of 7

Bake at 325 for longer, possibly use baking strips or a heating core to distribute the heat evenly.

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MsFarmFresh Posted 11 May 2006 , 8:38pm
post #3 of 7

Next time, lower the oven temp by 5 degrees and use soaked bake even strips (Wilton) around the outside of your pan. You could also use a heat core in the center of your pan. This speeds the baking of the middle of the cake, while the bake even strips slow down the baking of the outer edges, allowing your cake to bake more evenly. Hope this helps

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Loucinda Posted 12 May 2006 , 1:50am
post #4 of 7

What did you use to grease the pan with too? I used to use PAM and when I stopped using that - I didn't have anymore crispy edges. I now use the flour/crisco/vegetable oil mix and it works wonders.

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tiggy2 Posted 12 May 2006 , 2:03am
post #5 of 7

Quadcrew, what is the flour/crisco/vegetable oil mix recipe? I'd love to try it. Thanks for the tip.

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Loucinda Posted 12 May 2006 , 2:06am
post #6 of 7

I make a small batch of it at a time....

1/2 cup crisco
1/2 cup flour
1/2 cup vegetable oil

Mix all together until thoroughly mixed and keep in a covered container. (I use a small tupperware container)

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tiggy2 Posted 13 May 2006 , 1:16am
post #7 of 7

Thanks Quadcrew, I'm going to give it a try.

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