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My cake edges are always hard, how do I avoid this?

post #1 of 16
Thread Starter 
Hi everyone,

I need some help. Every time I bake a cake the edges come out really hard (the rest is very moist) and I have to end up cutting a lot of my cake because of this. I have never used a core or the things that go around the cake before you bake it, do you think this might help. Any help would be appreciated. By the way these are only plain boxed mixes, could that be the problem as well.

TIA
post #2 of 16
I dropped my oven temp to 325 when I bake and it has made a tremendous difference! Also, the past 3 cakes I have made, I cooled them upside down on a cooling rack with the pan still on top (I let them cool completely) and the edges were so moist!! Next I am going to try the flower nail but I thought I'd start one thing at a time. Hope this helps!

Crystal
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post #3 of 16
You might try cooking your cake at a lower temp for a longer amount of time. I typically cook mine at 330 degrees for 60 min.

I use a cake mix entender (cake mix + butter, cream, sour cream, flower, sugar, etc.). but if you are just using the box mix - they are formulated to bake well - that's what makes me think your oven is a little to hot. Also, make sure your oven rack is not to high (too close to the heating element.)

Good Luck!
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Words I live by....

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"If you always do what you always did, you'll always get what you always got!"
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post #4 of 16
I swear by the baking strips that you soak in water and them wrap around the pan. They are a little pricey, but well worth the money!
post #5 of 16
A heating core (inverted flower nail) will help shorten the baking time. that will help prevent the edges being done too soon.
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post #6 of 16
Thread Starter 
Thank you for all of the tips, I think I might try lowering the oven temp and using the flower nail, if that does not work then the I will get the strips, I'm sure I can use the 40% coupon at Michael's. Thanks again everyone.

Speaking of Michale's I just noticed that our store has an gumpaste and fondant class. It already started so I missed this one but I might take it if they have it again.
post #7 of 16
I too had this same problem and found that lowering my oven temp to 325 and baking longer worked tremendously. I've also recently started placing a shallow pan of hot water in the bottom of the oven for steam production, just as you would when baking a cheesecake. I'm not sure if this actually helps, but I like to think it does! icon_lol.gif
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post #8 of 16
I find when I use Pam or similar to spray the pans, i get crusty edges. Try the homemade cake release from this site - equal parts shortening, veg oil & flour. I haven't had a problem since i started using it!
post #9 of 16
I love the baking strips.

I also trim the edges off my cakes. I notice the Ace of Cakes does that too.
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post #10 of 16
Quote:
Originally Posted by beachcakes

I find when I use Pam or similar to spray the pans, i get crusty edges. .....



I've notice this too. I'm a mix baker only, so I can tell you that's not a factor. Baking strips, lower temp and no PAM!!
post #11 of 16
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by beachcakes

I find when I use Pam or similar to spray the pans, i get crusty edges. .....



I've notice this too. I'm a mix baker only, so I can tell you that's not a factor. Baking strips, lower temp and no PAM!!



I was going to say this as well! My cakes were nice and moist but the sides were always crusted, then from a tip on here, I started using the homemade cake release-no more crusty edges!!!
post #12 of 16
Thank you for bring up this thread! I always have that problem! I can usually handle it by getting the cake out of the pan immediately and then waiting about 5 minutes before wrapping it in plasitc wrap and putting it back in the (now clean) pan in the refrigerator. Causes steam and gets back into the cake. Works like a charm, but I'd sure like to not have to deal with it in the first place. Got that from someone on CC.

I've lowered the temp, but without much success -- I'll try that again and lowering the rack.

THanks for the info! thumbs_up.gif

Sarah
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post #13 of 16
Ditto! My edges always come out hard and sometimes when I'm leveling the cake the edges fall off too. I can't wait to try these tips!
post #14 of 16
I have to agree with everyone that said no Pam! I use to always use Pam as per what my Wilton instructor recommended but NO MORE! I use the homemade cake release (equal parts of oil, flour and shortening) and have not had a problem since!
I always bake my cakes at 325 and still had the hard edges-from the Pam!

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post #15 of 16
I use homemade cake release (equal parts oil, flour, and shortening), I only bake one pan at a time (unless it's 6" pans, then I will put 2 on one shelf), also 1 quart saucepan filled with water placed on the lowest shelf while baking your cakes.
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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