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Burnt edges on the football pan

post #1 of 3
Thread Starter 
I there any way to bake a cake butter or pound in the wilton football pan without the corners and edges turning rock hard? The cake is perfect on top and inside, but the corners and sides are hard. I can't serve a cake like this. Wil the edges soften from the butter cream and fondant? Any help please. THanks. Happy Holidays.
Oh I tried to use the strips but they would not stay on. Not even a wet towel worked. If you know another trick please help...
Thanks so much.
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Life is short so live each day to its fullest.
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post #2 of 3
I've baked in that pan numerous times...if I fill it too much I get the hard edges. If you are going to buttercream and fondant it...I would carefully cut those corners off and go at it. I've done that too.

HTH
post #3 of 3
i've never used that pan, but i saw a tip online for the ball pan.....use a nail in the middle of ur batter to help with the temperature there and put a pan with water on the bottom shelf. dont know if it works but i read it a while back
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