Is there anything I can do to prevent having hard corners on my sheet cakes. Just about everytime I make a sheet cake, the corners are hard. Am I the only one that has hard edges? HELP PLEASE! - Kenya
What I do is bake my cakes at no more than 325 degrees. Then when the come out of the oven I cut the excess off the top, let the cake cool in the pan about 5-10 minutes, then flip the cake onto my board (I only do this if its a sheetcake or a very large cake) and then completely cover the cake and board in cling wrap. Make sure not to cover it too tight that you smush the cake. I wrap them while they are still hot because then the moisture stays in the cake. If I have any hard corners, they soften up.
HTH,
Heather
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