Help! My Cakes Have Become Crispy Around The Edges.

Decorating By sweetlady29 Updated 29 Oct 2008 , 1:28am by momvarden

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sweetlady29 Posted 28 Oct 2008 , 7:05pm
post #1 of 8

What am I doing wrong? I have 4 8 inch cakes at 350 in the oven now and this is the second try at it this morning. My last cakes came out crispy around the edges and even the tops. I have baked a 16 inch round and I didn't have this problem. I baked them between 1 hour and 10min. to 1 hour and 30 and min. which worked fine for my 12 inch ones too. I can immediately see them getting crispy 10 min. into the baking process now. Any ideas?? icon_cry.gif

7 replies
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leah_s Posted 28 Oct 2008 , 7:18pm
post #2 of 8

Turn the temp down.

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woodthi32 Posted 28 Oct 2008 , 7:32pm
post #3 of 8

Your oven temp might be off a bit. I would turn it down a bit, and make your own insulating strips out of wet towels. Watch the strings though, stitch the edges if you want, they can catch on fire, or so I hear!! Never had that problem. I just get the edges extra wet, works great. I do that on my smaller pans and the pricey ones on my larger pans...just because I already have them.....

I have never had hard edges with strips....HTH and GL

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Malakin Posted 28 Oct 2008 , 7:32pm
post #4 of 8

I agree with Leah, no more than 325 deg. I even bake a chocolate one at 275 deg. no problem. I usually bake it for approx. 30-45 min. at that size.

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kakeladi Posted 29 Oct 2008 , 12:12am
post #5 of 8

I bet if you put those 'crispy edge' cakes into plastic bag and let them sit overnight they will be just fine.
Definately agree w/the others to turn that oven down. 8"x2" rounds should take about 20-30 minutes to bake. Instead of timing them, use your noseicon_smile.gif When you begin to smell them usually they will be done or almost.

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Jayde Posted 29 Oct 2008 , 12:38am
post #6 of 8

If my edges get a little too crispy, I just trim them off. I usually have to trim them with some pans anyways. I havent made the full conversion from Wilton (crap) to Magic Line (best pans ever!). When I level in the Wilton pans, I get this weird little lip at the very bottom of my cake. I have to trim that off or else it makes a little bulge in the fondant.

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jhutch04 Posted 29 Oct 2008 , 12:53am
post #7 of 8

My edges used to get crispy too. That was before when I was using PAM cooking spray on my pans, instead of doing it the right way of greasing the pans and then dusting them with flour. This made a huge difference in the edges of my cakes. Not sure how you grease your pans. I also heard that the bake even strips that you can get at Michael's work well. And like everyone else said if all else fails...turn your oven temp down. good luck!

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momvarden Posted 29 Oct 2008 , 1:28am
post #8 of 8

I was going to say to much grease in the pan and turn down the oven, lightly grease and flour or bakers spray with flour. The oven in the place i am in now is 50 to 75 degree hotter than the temp i am suppost to have it on.

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