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?
Bake at a much lower temp. It seems like the cake is being baked for too long. Try lowering your temp to 325. HTH!!
It sounds like you are overbaking them. It's such a small cake it doesn't take much time. As the other poster suggested cuty the temp of your o ven and check the cake as soon as you can smell it.
If you aren't using them, the bake even strips along with the lower temp should help.
Thank you very much. I do use the bake even strips but I usually don't use them on the small pans since they rise so high I have enough to level them without them being uneven but I will use them now.
Thank you again!!
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.
Sometimes too much sugar can cause a cake to have a hard crusty top.