Cake Book Pan Edges

Baking By sunlover00 Updated 24 Apr 2015 , 1:44pm by -K8memphis

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sunlover00 Posted 23 Apr 2015 , 11:56pm
post #1 of 3

I've used the small and large book cake pans several times and they decorate really well.  However, each time I bake in them, the thinner edges get overdone before the deep centers are finished.  I can't wrap the pan because it's tapered and the strips just fall off.  Any other suggestions other than dousing the edges in simple syrup?  I also considered putting cookie sheets on each end if they'll fit in the oven.  Guess it can't hurt!  Trying it now.....I should have asked before time to bake! LOL

2 replies
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-K8memphis Posted 24 Apr 2015 , 1:42pm
post #2 of 3

you can shield the edges some with aluminum foil like you would around a pie crust that is baking faster thatn the inside of the pie --and you can put a pan of hot water in the bottom of the oven to help provide some moisture -- another idea is to ditch the book pan and just cut it out of a sheet cake ;)

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-K8memphis Posted 24 Apr 2015 , 1:44pm
post #3 of 3

use the pans as guides to sculpt the sheet cakes -- just a thought -- 

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