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 Lynne Salmon on
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I know this is an older topic but after reading the replies I have a suggestion.
You say you bake at 325. Try lowering the temp to 300 for about 20 minutes (when baking pans that use 1 or 2 batches of cake mix), then turn the temp up to 325 for about an equal time - until they are done {use you nose to tell when they are done. When you can smell that wonderful arroma in the next room it should be done:)} You will get a moist, tasty cake that will not dome up in the center.
Also be sure to check your oven temp. It could be off and you might be baking at a much higher temp than you think.
I don't know if they still do but yrs ago both the gas and electric companies would come out and *calabrate* your oven free. It takes at least 1 to 2 hours and a special meter to accomplish properly.
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