I had a 9x13 slab cake come out of the pan the other day and the corners inside(That were in the pan) seemed very dry.I baked the cake at 325 on convection for about 40 50 minutes. This concerns me as I don't want my customers to complain that the sides or corners of their cake is dry.

Any suggestion? What might be causing this?



Laurel

Ya know, when I bake those size cakes (especially really high fat cakes, like chocolate), the corners do turn out dry because of (I'm assuming) how long it takes to bake the cake, even though I use a couple of flower nails. I just trim off the edges of the cake.

Have you tried Bake Even Strips? I sometimes use them on much larger rounds but haven't used them on quarter-sheet cakes.

The corners are dry because they are overbaked. They are overbaked because they are in the corner.

Here's a thread on how the science of baking strips works. I never bake a cake without them.

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&p=3467363#3467363

LOL, BTW, I felt funny answering your question because you pre-date me by a year here, Laurel.

Ha!Ha! Cakepro...I am always learning no matter how long I have been here!!! I may just try baking strips!!