Cake Decorating Community - Cakes We Bake

Can anyone give me hints on how to avoid a crust forming all around the edge of my cakes. Is it the heat, the pan (new pans), the length of time I am baking it, or the recipe.????

Thanks in advance.

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I use all Wilton brand pans now. I also use the bake even strips, they are amazing. All my cakes rise evenly and I rarely have to shave any off the top to even them out. I also don't get very many crumbs and the side are nice. Hope this helps.
There are a lot of variables but I think you are overbaking. Reduce your heat and when cake starts pulling away from the sides, to the toothpick check and take it out of the oven. Also, if the pans are more than 10" I would use baking strips. You will be amazed at the difference especially on a 9x13.
Thank you Tara and Deah...I am going to try the bake even strips..The baking pans I used were Wiltons new gold pans in the 10" square. I will also lower the heat a bit. Thank you both, I so appreciate you hints.
Hi Sharon, I use the baking strips as well ~ but what really makes a difference for me is wrapping and/or freezing my cakes within 10 minutes of coming out of the oven. Trapping the steam really makes the cake moister, even softens those crusty edges! What I do is allow the cake to cool for 10 minutes, then turn it out of the pan and wrap in a layer or two of plastic wrap. If I plan to decorate tomorrow, I'll pop the cake in the freezer overnite and pull it out to thaw about an hour before I start. And if I need it sooner, I simply keep the wrapped cake on the counter until it has cooled to room temperature, then unwrap and start icing.
That sounds like a plan. Thanks for the tip. I love this place...so many talented ladies and gentlemen willing to share their knowledge.
I am going to try your suggestion for sure Becky, if fact I can't wait to try it out. Thank you so much.

Becky Zastrow said:
Hi Sharon, I use the baking strips as well ~ but what really makes a difference for me is wrapping and/or freezing my cakes within 10 minutes of coming out of the oven. Trapping the steam really makes the cake moister, even softens those crusty edges! What I do is allow the cake to cool for 10 minutes, then turn it out of the pan and wrap in a layer or two of plastic wrap. If I plan to decorate tomorrow, I'll pop the cake in the freezer overnite and pull it out to thaw about an hour before I start. And if I need it sooner, I simply keep the wrapped cake on the counter until it has cooled to room temperature, then unwrap and start icing.
So today I baked the WASC cake in the Gold Wilton pan and I did use a baking strip...the cake came out wonderfully level, BUT I still got a hard crust all around the cake. I am thinking it is Wiltons new Gold Pans. I kept a close eye on it and immediately took the cake out of the oven as soon as the cake tester came out clean. To all you wonderful bakers on Cakes we Bake, do you have any ideas for me. Thanks in advance.
I baked it at 350, do you think this is to high? I just don't know why it bothers me so, I guess I just want it to be perfect...hehe. I actually did carve it off on the last cake I baked. So that is what I may continue doing...thank you Amanda.

Amanda B said:
What temp did you bake at? If you're not over baking, then you may just have too high heat. Other that that, though my only suggestion would be to trim off the edges if it bothers you.
For the past couple of years I've started baking my cakes at 325, it takes a little longer, but I haven't had burnt or crusted edges since... unless I don't hear the timer go off :)
Thank you everyone for helping me out. I will now difinately turn down the heat on my next cake I bake...which will be tomorrow. All you Cakers are so helpful and I thank you.
Thanks Amanda, I will let you all know if the lower heat works...if it does not I would say it is Wilton's new Gold Pans--and I purchased three of them, in different sizes. Oh well. Thanks again all.

Amanda B said:
Good luck tomorrow! =D
I hope you have found your solution. I don't use my wilton pans any more. They just sit in the garage in a tub. I love the magic line pans myself and the fat daddios behind those. I have both.

I always take my cakes out of the oven let the sit for 10 minutes then level them with the top of the pan
Turn them out onto covered cardboard then allow them to cool for 30 minutes. Wrap them in foil and put them in a cool room to settle over night before crumb coating them. This allows the cake to settle and the foil keeps it moist.

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