Why Do My Cakes Not Change Color???...
Baking By Mikel79 Updated 22 Mar 2010 , 10:48pm by Christy0722
Hi all!
I know it is an odd title. However, when I bake my cakes (Yellow WASC recipe) they always stay the same color as the batter when first placed in the oven. NEVER do I ever get that golden brown "crusted" look on the outside of my cakes. I bake at 325 degrees for 55 minutes. Cake tester comes out clean. My cakes are always done. I use bake even strips.
Any suggestions why??
Thanks,
=)
KathysCC..
I used Magic Line 8 x 2 round pans for the FIRST time last night. Always used Wilton before. Both brands I use bake even strips. Both brands I get the same results. NO golden brown, cake batter yellow.
I was thinking to my self, with the exception of the straight edges on square pans, what is the big deal with Magic Line? They produced the same quality cake as my Wilton pans??
=)
Thanks
[
I was thinking to my self, with the exception of the straight edges on square pans, what is the big deal with Magic Line?
[/quote]
You answered your own question.The round have more of a squared edge as well.And since the Wilton pans can be stacked inside each other I am guessing they are slightly tapered as well as having a very round edge.JMO
The strips help keep the pan cool so the edges don't get done before the middle does. I've started taking the strips off for about the last 10 minutes of baking and it seems to help brown the edges a little bit. HTH
I use the baking strips and line my pans. My cakes always turn out light golden brown on the sides and bottom. Perhaps different recipes produce different results. 
Browning is due to the Maillard reaction http://en.wikipedia.org/wiki/Maillard_reaction. Baking at a lower temperature + the bake even strips limit/inhibit the reaction, thus no golden brown on the outside of the cake.
KathysCC..
I used Magic Line 8 x 2 round pans for the FIRST time last night. Always used Wilton before. Both brands I use bake even strips. Both brands I get the same results. NO golden brown, cake batter yellow.
I was thinking to my self, with the exception of the straight edges on square pans, what is the big deal with Magic Line? They produced the same quality cake as my Wilton pans??
=)
Thanks
Well, I do like the straighter sides on the Magic Line pans. They are heavier too and in my opinion, bake a better cake. My cakes seem to be more moist and less overcooked in the Magic line, but that's just my experience.
I'm at a loss as to why you are getting the same results with both pans. They bake so differently for me. Another idea that I had on the browning was that maybe your oven is not hot enough. I know my oven temp is not accurate and I have to turn it 5 to 10 degrees hotter than usual. Are you finding that you have to bake your cakes longer than normal?
Post on problem icing these cakes:
http://cakecentral.com/cake-decorating-ftopicp-6756074.html#6756074
HTH
Browning is due to the Maillard reaction http://en.wikipedia.org/wiki/Maillard_reaction. Baking at a lower temperature + the bake even strips limit/inhibit the reaction, thus no golden brown on the outside of the cake.
Never even thought of that! 
Thanks!!! I bake at 325 degrees so that makes perfect sense. Duh!!
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