Hi everyone,
I just recently made my first belly/boob cake using the Wilton ball pans and a stainless steel bowl. The cake came out fine (see my picture). The problem is that the edges were hard. Would using Wilton's Bake Even Strips prevent this from happening? I baked all pans at 325 degrees.
Thanks
I had issues with that too and with the pillow pans also. I baked them ON a cookie rack and it kind of insulated the cake/pans and they baked perfectly after that!
I'm sorry I wrote cookie rack I meant COOKIE SHEET....
I have a problem with hard edges too. I got a tip from someone on CC (sorry I don't remember who or I would give credit), dissolve some apricot jam (jello in the States) in hot water and put that over the hard corners, it really softens it plus has a good taste. HTH.
I agree with jhay - I wrap in saran wrap while still warm and freeze - and then once you frost it an the frosting soaks in a bit - there are never hard edges left. Sometimes the hard edges are also from what you use to grease your pan with - for instance, if you use shortening and flour, your cake will stay softer than if you use a generic butter spray on your pan.
Simple sryup the cake and freeze it.. Usually the icing will moist it back up a little also.. Or at least so far it has for me... knock on wood....lol..
I usually wrap my cakes in saran once they have cooled a bit. Any hard edges that I had when it came out of the cake dissappear overnight. Oh, and I don't freeze them overnight - don't have the room. I put them into an air-tight Rubbermaid tote. My cooling racks fit very nicely stacked up inside.
~Chelle
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