okay so for whatever reason...whenever i bake a 12 inch or larger cake....it bakes up fine but it's just that it has a thin skin or top layer thats kind of soggy and wet.. When the cake cools down I usually have to go and scrap this sticky mess off of the cake before I frost it...does anyone else have this problem and what did you do to solve it? Please help.
I have this issue with vanilla cakes and only on the bottom.I have to scrape the goo before I flip it and ice.I think it has something to do with the syrups in the cake after it bakes because my chocolate cakes don't do this...
Usually that is an indication that it is not baked enough. Try baking it just another 3-5 minutes. In fact, turn the oven off and leave it in the hot oven for that extra 5 minutes.
No..They are baked enough....I think maybe I am not cooling them long enough...Like condensation...but on a cake....
Mine do that all the time. It such a common thing that I never think anything of it and for these many years never thought it was ever a problem. Indicates a high level of moistness to me. (Mine are also baked thoroughly ... not underdone.)
Since I level the cakes anyway, its not big deal to me 'coz it's all getting trimmed off anyway.
Sometimes we just worry too much and overthink things.
thanks for responding ladies.. yeah.. maybe i am just worrying too much... just bugs me that it only happens with my larger cakes... most of the time i don't level off.. i just press down on my cakes with a towel while they are still hot.....and they are baked enough... the tooth pick comes out clean and the edges are pulling away from the side of the pan... the cake is baked... it's just strange... hmm....yep... maybe just one of those things[/i]
I've noticed more stickiness since I started using the WASC recipe. I never had it when I scratch baked or made straight box cakes. I think it's a combination of the extra sugar and sour cream. Not sure what recipe you're using though.