Yesterday I overbaked a 12"square pound cake for 10 minutes more and though it isn't burned, the crust is too brown all around, top and bottom of it. I'm not torting it and don't want to cut it to see.
What can I expect to be the outcome and if dry, will some syrup help?
TIA
omicake
if you are making this cake for $$$, i'd start over. If not, freeze it, then trip off the sides and frost it.
or....... save it and make cake balls!!! 
Some syrup should help some. I find that wrapping well and freezing the cake also helps them be more moist.
Can you just cut a small piece to check the inside of the cake, and if you think it is okay, just use icing to put the piece back? Just an idea to get an idea of how dry it might be. HTH Janice
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