Cakes Coming Out Of Oven Too Dark....
Decorating By lovincake Updated 22 Jun 2007 , 12:26pm by wysmommy
Hey everybody!
I'm having a little problem with my cakes baking up too brown. I use a pkg. of instant pudding, 1 extra egg, milk and oil in Duncan Hines mixes.
I was thinking maybe the pudding and milk are adding too much extra sugar. Any ideas or advice will be appreciated. Thanks, Linda
Be sure you are baking the cake at 350 on the center rack. If your cakes are turning too dark before they are done, your oven temp could be the problem. You can also try Bake Even Strips by Wilton that work wonderful. You just the them REALLY wet, pin them to your cake pans and bake your cakes. Hope this helps.
The above answers will all help! I'd also like to add, that if your cake is browning too much on the top before it's cooked through, you can always lower the temp to let it finish cooking. Sometimes cakes with a higher sugar content tend to brown faster so when I notice it i turn the temp down 25 degrees and let the cake finish baking.
I just saw a tip on The Food Network Web-Site that might help. They say placing a pan with water in it on a rack above your cake will take care of cakes browning too fast, or too much.
Good Luck,
Gail
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