Why are my cakes "crusted" when I bake them???
Let me clarify... when I bake my cakes the sides and bottom of the pan come out crusted or harder than a normal cake. The tops are too, but since these are cut off for leveling it's not much of a concern. I bake the cakes at 325, and take them out to cool as soon as they are done. I use Wiltons cake release to grease my pans... what am I doing wrong??
I ask because I made a character cake and I felt that the bottom of the pan or top of the cake, was harder or cruster
Replies to This Discussion
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Permalink Reply by Cakes By Carla on
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I don't know if anyone pulls a cake from the oven that is "crustless". It's the nature of baking that the outside is going to be slightly more done than the inside.
One trick I've learned to soften that outer edge is to let my cakes rest for a day before trying to frost and assemble.
What I mean by this is I bake my cakes. Then I let them cool for a bit and flip them out of the pans. I let them cool to room temperature and then either wrap them in cling wrap or put them in a storage baggy (smaller cakes will fit). Then let them sit at least 12 hrs (usually over night will do).
When you go to unwrap them, you'll find those hard edges are very moist and soft because during the time they are sealed up, all that moisture redistributes itself in a more even pattern.
The taste of the cake improves as well. I never bake and frost on the same day anymore.
Also, if you think your cakes are a little on the dry side, try dabbing each layer with simple syrup (using a pastry brush).
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Permalink Reply by Karen Marie on
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Gloria the other thing you can do is make baking strips. What they do is slow down the outside of the cake and let the center catch up so there is more even baking and prevents a big dome on top. To make, measure around your pan and add about 3 inches. You will need aluminum foil, an old kitchen towel you dont mind cutting up, and some paper clips or straight pins.
Measure a sheet of foil the same length as the measurment. Fold once lengthwise. Cut strips of the towel as wide as the pan is high...example...an is 2" high and the strips will be 2" wide. Dampen the strips with water squeezing out the excess and place lengthwise in the center of the foil except for the last 3 ". Fold the foil over the strips until they are enclosed and then wrap around the cake pan sides. Attach tightly with a paper clip or a straight pin. Pour batter into prepared pan and bake as you normally do. The sides of the cake wont be as hard. Hope that helps too.
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Permalink Reply by jeri c on
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It might have something to do with the brand of pans you use too.... I know when I use a wilton pan (I have given them all away now) my cakes bake darker and dry out more. I prefer magic line or fat daddios pans and don't seem to have that problem with either of them. It too could be altitude.. climate... etc... A number of reasons it could be!!! I use pretty much the same method as above... take the cake out... let it sit for 10 minutes in the pan... level it with the top of your pan... turn it out onto a covered cake board.... let it sit for a half hour... cover it in foil... and let it set over night. Never have a dry cake that way. And they don't have crusted edges either.
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Permalink Reply by Theresa Happe on
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I find that recipes made with sour cream come out with a much crispier crust than cake recipes made without. What kind of recipe are you using?
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Permalink Reply by Gloria Castano on
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it happens with all recipes, mostly butter cakes.
Theresa Happe said:I find that recipes made with sour cream come out with a much crispier crust than cake recipes made without. What kind of recipe are you using?
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Permalink Reply by Deah on
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I don't have any experience with butter cakes but could it have too much butter causing the cake to "fry" in the oven? Or, maybe too much cake release?
Gloria Castano said:it happens with all recipes, mostly butter cakes.
Theresa Happe said:I find that recipes made with sour cream come out with a much crispier crust than cake recipes made without. What kind of recipe are you using?
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I never thought of the cake release!!! Maybe I'm putting too much on the pans.... I'll have to use less and see if that helps!
Deah said:I don't have any experience with butter cakes but could it have too much butter causing the cake to "fry" in the oven? Or, maybe too much cake release?
Gloria Castano said:it happens with all recipes, mostly butter cakes.
Theresa Happe said:I find that recipes made with sour cream come out with a much crispier crust than cake recipes made without. What kind of recipe are you using?
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I use a mixture of equal parts of flour, oil and shortening - I use a cup of each. Whip it up in my mixer and paint it on the pans with a pastry brush. This can be stored at room temp for several months.
Gloria Castano said:I never thought of the cake release!!! Maybe I'm putting too much on the pans.... I'll have to use less and see if that helps!
Deah said:I don't have any experience with butter cakes but could it have too much butter causing the cake to "fry" in the oven? Or, maybe too much cake release?
Gloria Castano said:it happens with all recipes, mostly butter cakes.
Theresa Happe said:I find that recipes made with sour cream come out with a much crispier crust than cake recipes made without. What kind of recipe are you using?
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Permalink Reply by shirley villafranca on
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this is a good tip and i agree too that fatdaddios cake pans are excellent. if you are baking sheet or layer cakes, the use of 325 F is fine. i do commercial baking and have baked sometimes 8 pans of cakes at the same time, i found out that heavy dark and thick crusting is caused by over baking them, the cakes are staying too long in the oven. record your baking time, try to reduce it next time you bake.
Karen Marie said:Gloria the other thing you can do is make baking strips. What they do is slow down the outside of the cake and let the center catch up so there is more even baking and prevents a big dome on top. To make, measure around your pan and add about 3 inches. You will need aluminum foil, an old kitchen towel you dont mind cutting up, and some paper clips or straight pins.
Measure a sheet of foil the same length as the measurment. Fold once lengthwise. Cut strips of the towel as wide as the pan is high...example...an is 2" high and the strips will be 2" wide. Dampen the strips with water squeezing out the excess and place lengthwise in the center of the foil except for the last 3 ". Fold the foil over the strips until they are enclosed and then wrap around the cake pan sides. Attach tightly with a paper clip or a straight pin. Pour batter into prepared pan and bake as you normally do. The sides of the cake wont be as hard. Hope that helps too.
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when im putting cake mixture into the tins, i gently smooth the whole surface to the same flatness and the whole cake cooks evenly so the outer edge doesnt crust. It also means that you dont have to cut a dome of the cake when its cooked.(i used to get a crustier edge before i did this)
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I use mostly Magic Line pans otherwise Fat Daddio's . I used to do the baking strips with the upside down flower nails. Now I just use the flower nails.
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Permalink Reply by KAREN ROBINSON on
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I did a experiment this week end and added 1/2 cup more sugar to my usual recipe and my cake crusted more than ever. The sides, top and bottom were very crusted and I never had this problem before. So i would say it was the sugar ratio. Also I have Fat Daddieo's and Magic Line pans and use them equally.
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