Cakes Have Crispy Sides

Decorating By juststarted Updated 19 Dec 2009 , 10:29pm by juststarted

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juststarted Posted 18 Dec 2009 , 2:33am
post #1 of 12

Hi all, everytime I bake a cake, I get crispy sides. I mean the cake is moist and has perfect texture but the sides are brown and hard/crispy. I checked the oven temp with a oven thermometer and it reaches 350 when I set it to 375. So I always set it at 375 as the recipe calls for 350. also I don't line the pan with parchment paper, I use shortening and flour to coat and the cake comes out nicely. What might I be doing wrong to cause the overcooked sides?

11 replies
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Deb_ Posted 18 Dec 2009 , 2:36am
post #2 of 12

I find prepping the pans with shortening/flour will give a more "crisp" texture to the cake.

Try baking at a slightly lower temp (340 deg) and use less flour on the pan.

I just grease my pans and use parchment on the bottom for a more tender crust.

HTH

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amberkw Posted 18 Dec 2009 , 2:46am
post #3 of 12

I bake my cakes @ 325 in a convection oven. When I overcook them I get the same thing. Just trim the sides off. Use the flower nail trick in the middle of the cake instead of a core & you can cook in less time and maybe not overdue the sides.

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juststarted Posted 18 Dec 2009 , 2:47am
post #4 of 12

thanks a million dkelly, I'll definitely use your method from now (greasing the pan with parchment at the bottom) and also try to reduce the temp a little bit.

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juststarted Posted 18 Dec 2009 , 3:16am
post #5 of 12

thank you amberkw, I don't have a convection oven but I'll try to reduce the temp. I thought the flower nail method is to get the top leveled. I tried that once and my top still had a dome. but I guess I'll try that again.

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aundrea Posted 18 Dec 2009 , 3:28am
post #6 of 12

that was happening to me too. until i started using parchment paper and reduced my oven temp.
HTH

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indydebi Posted 18 Dec 2009 , 4:48am
post #7 of 12

I also grease-only-no-flour my pans. I've tried spraying Pam on the pans, but that fries the sides of the cake ...making them all crispy. So I never use Pam spray anymore.

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LaBellaFlor Posted 18 Dec 2009 , 5:13am
post #8 of 12

The nail is used to help your middle bake evenly with your edges. icon_smile.gif

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FromScratch Posted 18 Dec 2009 , 5:23am
post #9 of 12

I use parchment too... even on the sides of the cakes (makes clean up a breeze). Also, a recipe with a lot of sugar will lend itself to having crispier and more browned sides... so maybe look at your recipe?

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hpcakes Posted 19 Dec 2009 , 4:51am
post #10 of 12

I always bake my cakes at 325 and they always come out moist. Got this tip from youtube. And it really works well and grease your pain really good.

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amberkw Posted 19 Dec 2009 , 1:25pm
post #11 of 12

If your middle is baking evenly, you are not trying to bake it longer to get the middle done, which would in turn crisp your sides.

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juststarted Posted 19 Dec 2009 , 10:29pm
post #12 of 12

great! I'll definitely use the flower nail method next time in addition to using the parchment paper and baking it in slightly lower temp.

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