I posted this in the wrong place originally - but I think this type of question goes in the "Cake Decorating" forum..
Hi all. Sort've new here to the whole decorating thing (but not the whole baking thing).
I have a question. This is something I've noticed in my last 3 cakes. The edges are coming out dry/crisp! I'm very frustrated. Am I overbaking? I'm trying so hard not to!
Thanks!
Amber
Yes it sounds like you are overbaking them. There are several things you can do........turn the temp down 25-50 degrees and bake maybe 5-10 minutes longer. I bake at 300 degrees for about 20-30 minutes (depends on cake size), then turn temp up to 325 and continue baking about an equal time. This should give you a nice, flat, moist cake.
Another thing many people do is wrap the outside of your cake pan w/wet towels. You can buy what are called 'magic strips' or just use an old bath towel. Be sure to soak it well, lightly squeeze it so it's not dripping water and wrap around the outside of the pan......secure with a big safty pin.
One more idea is to use a flower nail placed in the center of the pan (flat had down; nail part sticking up) before you add your batter. Pour batter in slowly/carefully
Lastly I would check out the oven. It is a good possibility something is not right. Don't know if you have gas or electric......but it does sound like the temp guide is off.
Any &/or all of these ideas should help you.
i've gotten the hard outter crusts too on occassions. sometimes i was lucky- they fell off during moving the cake and i just filled it in with frosting.
i plan on buying those strips. after reading this site i'm now convinced they'll be a big help in my oven. i always bake at 325 since mine a gas oven
what about when baking from a character pan?....can't really just trim the hard edges off, they are part of the image...???
sometimes the sides of my cakes come out hard also, but then i just trim them off...
what about when baking from a character pan?....can't really just trim the hard edges off, they are part of the image...???
sometimes the sides of my cakes come out hard also, but then i just trim them off...
I was told to wrap the pan in a damp towel or put the magic strip things strategically located where like the ears get hard, etc. The shallower places. I tried the towel. It seemed to work the best..HTH
What are you using to prepare your pans? I had that problem before but it was what I was using to coat the pans.
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