When I bake specifically in those small oval pans from my Wilton class, the cake comes out with a hard crust on top. That makes leveling difficult because I don't want to cut so low to get to the soft part but it rips the edges when it's that stiff...
Does anyone know why it does this with just these pans and what I can do to prevent this?
Thank you!!
Bake at a much lower temp. It seems like the cake is being baked for too long. Try lowering your temp to 325. HTH!!
If you aren't using them, the bake even strips along with the lower temp should help.
Reduce temp is what I first thought of, but if you're still having a problem, put a small pan of water in your oven to add moisture. When I switched to a convection oven, my first 3 cakes when right in the trash for this reason until I found the right temp/moisture combination.
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