I read somewhere to use cut terry cloths that have been dampened to keep my cakes rising without a crown and it worked great. Since it seems the steam from the terry wraps work so well i tried a little experiment. Instead of wrapping my pans. I took my cupcake pan filled it with water and put it on the rack under the rack my cake pans are on. And the cakes rose evenly without any crowning or hard sides. I didn't change cooking time at all. Just thought i would pass my experiment along.
i am going to try that in a bit. i have to bake two 12*12 cakes and those normally get crusty around the edges before the middle is cooked. i will let you all know how it turns out. i dont have a problem with crowning....my cakes almost always get rid of the crown while cooling.
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