? About Pound Cake (May Not Be In Right Area)

Baking By ylil Updated 22 May 2011 , 5:10am by scp1127

ylil Cake Central Cake Decorator Profile
ylil Posted 21 May 2011 , 2:10pm
post #1 of 4

I want to use a pound cake recipe for a decorated cake and cupcakes - but my pound cakes always crust on top - is it the way I bake it or the recipe? Should I bake lower temp for longer?

Thanks for any help!

Lily

3 replies
cakegrandma Cake Central Cake Decorator Profile
cakegrandma Posted 21 May 2011 , 3:42pm
post #2 of 4

I would bake it at 25 degrees lower and of course longer, however, this may not cure the problem. Some pound cakes just have a nice crust on top, which I love to peel off and eat. You can level it in order to remove the crusty part but, if you are turning it over to decorate the crust usually absorbs moisture from the icing and of course the rest of the cake resting on it. Good luck and let us see a picture when you are done.
evelyn

dmo4ab Cake Central Cake Decorator Profile
dmo4ab Posted 22 May 2011 , 2:51am
post #3 of 4

My pound cake crusts on the top too. If you put icing on top of the crust, it will soften.
In fact, I've baked a pound cake in layers and stacked it with icing, thus eliminating the "crustiness" and my husband was disappointed - He loves the crust!

scp1127 Cake Central Cake Decorator Profile
scp1127 Posted 22 May 2011 , 5:10am
post #4 of 4

I love the crust!!! If you cut it off, be sure to eat it. I agree about turning it over.

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