Heaver Pans Cakes Are Browning Two Much But Not Done In Cent
Decorating By cakelady1 Updated 5 Dec 2006 , 6:17pm by kjgjam22
Hi, I have a small bakery and I use one kink of pan. I have only 8. S0
they get a lot of use.I have bought pans that are heaver but they brown
to much on the edge and they are not done on top. My pans are made
by wearever. My oven temp. is 350 and the pans are 9 inch. If anyne
knows what I can do please let me know. I have Christmas coming up
and I have to work this out. I bought the wiltion pans and they are better
than others but not what I have.
I don't have a bakery but I do bake a lot. I bought a few magic line cake pans and I like them a lot, I also have 3 in deep Wilton pans. You may have to use bake even strips around the pans on some of your cakes. Also you may want to bake a at a lower temp, about 5 degrees. It depends on the type of cake.
For yellow cake I bake at 350 (using a 9 in pan) and use bake even strips. But this does not work with the madeira cake.
Also if you use dark pans, you have to lower the temp about 15 degrees. I bake in a reg kitchen oven.
Have you tested the oven temperature with an oven thermometer? You may need to have your oven re-calibrated.
And welcome to the forums!
Theresa 
Have you tried baking your cakes at 325 and putting a pan filled with water on the bottom rack?
The steam from the water helps keep the temp constant inside the oven itself and the temp. takes longer but that gives your cakes a chance to finish cooking in the middle. Also you might have to deglaze your pans also. The residue from the baking process causes a dark varnish to form on the outside of the pans and that makes them darken hence they absorb more heat and cause the early browning.
Hope this helps ya hun.
I have had the same problem using my kitchen oven. (I also had my oven mfg out here and my oven checked out fine) What I do is reduce oven temp to 325 and put 2-4 flower nails in the center of the pan before pouring in batter (grease flower nails too). Also, dont open the oven door until you smell cake!!! Sounds silly but keeping the door closed helps with the oven's consistent temp! It even helps in bigger pans. As proved with the cake I took out of oven this morning 
(happy here..lol)
You could make homemade bake-even strips. Just cut a kitchen towel into strips and soak them in water. Attach them to the outside of the pan with a pin or safety pin. Sometimes when I check on the cakes and the "strip" looks dried out, I take a turkey baster full of water and wet them again...but be careful not to get water in the pan!!! (I have done this)
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