I usally never have problems with my cake corners being to hard, So last night i used a different pan (normally use Wiltons 9x13) This one has really great sharp corners, thats why i used it, Its coated non stick, I used 1 and half boxed cake mix, the cake didnt raise all the way to the top , Baked at 325 for 25 min checked for doneness, added 5 more min , then it was done , let it cool, turned it out and my corners were hard. Do you think if i put a simple syrup on them the will be ok, right now its in the freezer, But im worried they wont soften up , Or should i just bake another one in my Wilton Pan Never had this happen before, Thanks everyone(:
I have a pan similar to the one you're describing, if I'm right it has corners that are almost folded like gift wrap. I don't usually run into trouble with the corners being hard. I usually have to bake it closer to an hour too, at 325 with two flower nails in the middle.
Anyhow, if they don't soften up, would you be able to trim them off? Just a little slice on the sides with a sharp knife would probably do it without losing much size off the cake.
I have a pan similar to the one you're describing, if I'm right it has corners that are almost folded like gift wrap. I don't usually run into trouble with the corners being hard. I usually have to bake it closer to an hour too, at 325 with two flower nails in the middle.
Anyhow, if they don't soften up, would you be able to trim them off? Just a little slice on the sides with a sharp knife would probably do it without losing much size off the cake.
Thanks, i hope it will be ok, but wont know untill i unthaw it, and yes the corners do look folded on the pan, I wonder if i didnt have enough cake batter and i didnt use the nail either 
I think one other time i had to slice the sides maybe i can build them up with icing or something , I really dont want to rebake it ,But im really thinking about that option too.
See I would have trimmed it before I stored it because it will be leaching the moisture out of the rest of it to soften up the corners.
You could just trim it next time no worries.
I just use the simple syrup splashes to enhance the cake not to redistribute moisture.
Simple thoughts for you.
I have a pan similar to the one you're describing, if I'm right it has corners that are almost folded like gift wrap. I don't usually run into trouble with the corners being hard. I usually have to bake it closer to an hour too, at 325 with two flower nails in the middle.
Anyhow, if they don't soften up, would you be able to trim them off? Just a little slice on the sides with a sharp knife would probably do it without losing much size off the cake.
Thanks, i hope it will be ok, but wont know untill i unthaw it, and yes the corners do look folded on the pan, I wonder if i didnt have enough cake batter and i didnt use the nail either
I think one other time i had to slice the sides maybe i can build them up with icing or something , I really dont want to rebake it ,But im really thinking about that option too.
You can always make cake balls out of the one that didn't come out that great!
See I would have trimmed it before I stored it because it will be leaching the moisture out of the rest of it to soften up the corners.
You could just trim it next time no worries.
I just use the simple syrup splashes to enhance the cake not to redistribute moisture.
Almost did just that but DH said oh it will be ok, Since when does he bake cakes, And im goofy to listen 
I might bake another one and use that one later on
I also recommend using the baking strips around your pans. These strips cool the pan while baking ..... well, they actually inhibit the pan from getting too hot.
Metal is a great conductor of heat so it's logical that the batter next to the superhot metal sides of the pan will bake faster than the center. So while you're waiting for the center to bake done, the corners are baking OVERdone. The baking strips prohibits this and enables the cake to bake more evenly.
I also recommend using the baking strips around your pans. These strips cool the pan while baking ..... well, they actually inhibit the pan from getting too hot.
Metal is a great conductor of heat so it's logical that the batter next to the superhot metal sides of the pan will bake faster than the center. So while you're waiting for the center to bake done, the corners are baking OVERdone. The baking strips prohibits this and enables the cake to bake more evenly.
Ah ha, i didnt use them this time , so dumb, Im baking another one Thanks indydebi
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