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Crunchy Edges? Too much spray?

post #1 of 2
Thread Starter 
OK, so I'm new to this whole baking thing, so please be patient icon_biggrin.gif I'm making a giant cupcake for my daughter's first birthday, and in my research saw that spray was the best way to ensure the cake would come out smoothly, each side of the cupcake pan has almost a box of mix (this is my practice cake icon_smile.gif ) and I baked at 325 for 50 min, I saw where 55-65 was recommended, but it was ready at 50, however, the edges are like cookies! LOL! Should I lower the heat, or just go back to old fashioned butter/flour for the pan, or am I just a total dork and have no clue what I'm doing? (no need to answer that LOL icon_lol.gif ) The last few cakes I made I used spray and they were fine. Any help, advice is greatly appreciated icon_smile.gif

Sandi
post #2 of 2
I'm not sure if this really makes a difference but I usually put a couple of cookie sheets on the very bottom rack of my oven then put the cake to bake on the middle rack.. i feel like it helps with over browning as the cake is not recieving direct heat from the element.. icon_wink.gif But it could also be the spray!! lol..
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