For some unknown reason my cakes rise and then the edges curl over onto the cake and overcook. Can anyone tell me what I'm doing wrong that is causing this???

I'm bumping this back up because I'm curious if anyone else has experienced this when baking cakes????

yep, it happens to me sometimes too. That's what a knife and icing are for, as far as I'm concerned. Sometimes, there's nothing at all you can do about it.

That is how I have handled it so far. I was just wondering if anyone knew what would cause it to happen.....I am now discovering that it got too done around the sides. Should I put a simple syrup on it to try and salvage? It's for a birthday cake and I really want it to be good.....I will rebake if I have to.....It's not due till Tuesday.

cindy, when you say the edges curl over it makes me think of 2 things that might help:
1. fill you pan with a little less if it is rising too much that it surls
2. try using the bake even strips to maintain a level top and the cake bakes more evenly.

I just trim any hard excess edges I get.

The only time I ever had a cake curl on the top at the sides was when I tried using the Pam Baking Spray. I made a pound cake that I have been making for years and have never had a problem. I am sure it was the baking spray that caused it. I made about 12 pound cakes for Christmas Gifts and the only one that came out brown with the edges curled was the one I used the Pam baking spray on. The other cakes I greased with Crisco and coated with flour. What did you use to grease your pan?

I experienced this just a couple weeks ago. I had 2 8" cakes in the oven and the edges of the cake with less batter curled over and became dry. I cut them off and used the cake.

I used the Wilton Cake release. I wonder if that could be what caused it??? Now that you mention that, I don't think I ever had a problem when I was using flour and crisco....Thanks for the info.

I never bake my cakes at 350 - alsways 325 - that helps too.

Me too. I wonder if my oven is off temp. I guess I need to get an oven thermometer and check that out also.

I bet your oven is running hot. My baking has much improved since I've acquired an oven thermometer--I got mine from the local grocery store and it was only about $5. I only wish I had done it sooner. GREAT investment, for anyone!

Thanks all for the input. I am definitely going to get an oven thermometer and I think I will go back to greasing and flouring my pans. Hopefully that will do the trick.

Cindy

You know...I bet it is the Pam! I put two and two together and now that I think about it, I thought Pam was the bomb but I now realize that my edges have been curling and crisping also since I've been using it!
I must confess though that I LOVE that part of the cake. I cut it off with kitchen shears right out of the oven before it cools and hardens...but when it does...it's mine!

I've read that a lot of people here on CC bake all of their cakes at 325 degrees F. Why do the box mixes always say 350 except for dark/coated pans (325 for them). I only use light colored pans (Wilton/Magic Line). Should I bake 2-round 8 or 9 in. layers at 325 too? I'm guessing it takes longer than stated time to bake at 325 as well.

thanks,
bakersofcakes

I tried an experiment with the Pam Flour spray. I coated one pan lightly and another heavy. The cake in the lightly coated pan didn't fold over and get crusty. The cake in the heavy coated pan did. The directions on the can say to lightly coat the pan. I think that makes a huge difference.

I've read here many say they figured out that it was too much of any type of cake release on the edges. Most cake release sprays have a low burn point so they overcook the edges. Instead of giving up the ease of using a spray, I just cut the edges off. I think others have posted using good ol' fashioned crisco smeared on then dusted with flour doesn't produce that edge.

GL!