When I bake in the 3" deep pans or the wondermold pan I have issues with the crust part. Inside the cake is perfectly baked, moist and delicious. However the part of the cake touching the pan (the crust as I call it) is like burnt. Does this happen to anyone else? What am I doing wrong?
reduce baking temp and use baking strips. The metal cake pan is a conductor of heat so the batter touching the pan bakes faster than the cake in the middle. Baking strips helps cool the pan a bit so the cake bakes more evenly.
I got this tip from little lady cakes dot com: cut old towel strips to pan size Wet them and pin them together where they meet.
Hope this works.
I use strips for the 3" deep pans but how do you put strips on the wondermold?