Why Does My Red Velvet Cake Always, Always Come Out Crusty?

Baking By Parable Updated 26 Mar 2017 , 12:45am by bubs1stbirthday

Parable Cake Central Cake Decorator Profile
Parable Posted 25 Mar 2017 , 5:58pm
post #1 of 3

I have been baking for years but this one always stumps me.  I wind up having to carve off the outer sides...no matter the size I am baking.  I use parchment paper in the bottom of my pans and grease and flour the sides of the pans.  And I use the Cakeman Raven recipe that is very popular.  Anyone else have this problem?  Thanks for listening.

2 replies
ypierce82 Cake Central Cake Decorator Profile
ypierce82 Posted 25 Mar 2017 , 7:06pm
post #2 of 3

I don't flour or grease my pans, I do use the parchment. I found that when I did the grease or spray that it made the sides incredibly crusty. Since I don't do it now, I never have to trim them off. 

bubs1stbirthday Cake Central Cake Decorator Profile
bubs1stbirthday Posted 26 Mar 2017 , 12:45am
post #3 of 3

I spray my pan and only trim the edges to make sure the cake fits nicely inside the cake circle, not because the cake is crusty. Perhaps you could try turning your oven down a little?

Also if I have a light coloured cake then I wrap the tin in wet newspaper and it protects the side greatly from even discolouring.

Quote by @%username% on %date%

%body%