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Burning Edges and Underneath of Cake - Page 2

post #16 of 29
a good way to keep the bottom from browning too much (if you're having trouble) is to stick the pan on a cookie sheet before baking, or once you think the bottom is probably brown enough.

Anytime I bake sheet cakes I line the bottom w/ parchment or wax paper (whatever I have on hand) and that also leaves the bottoms less browned.

As for checking for doneness definitely take it out when you get a few crumbs sticking to the toothpick, if it's totally clean it's overbaked! If you have wet batter on the toothpick, it's not done.

If you have a couple crumbs and the sides haven't begun to pull away, chances are it's not fully done either.
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #17 of 29
What do you mean, your edges aren't straight? Did you whack
the pan (from frustration) after your cake edges & bottoms came out burnt??? icon_biggrin.gif
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #18 of 29
Thread Starter 
Hahaha, no that's why they are all dented!! icon_biggrin.gif No no, I mean the edges aren't at a 90 degrees, the very bottom is narrower than the top of the pan, so my beloved cake strips won't stay on, they slide right off before I even get the batter in. My 8 inch pans have straight edges, just not the sheet pan.
post #19 of 29
OH ... DUH icon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gif I really couldn't picture your pans. LOL Sorry, now you can
go happily bake a cake. icon_wink.gif
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #20 of 29
Thread Starter 
Hahaha! You crack me up! icon_lol.gif
post #21 of 29
As long as the cakes don't crack!! icon_biggrin.gif
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #22 of 29
Thread Starter 
That's what I did to my last one, trying to "flip" it onto the second layer and cracked right down the middle. lol
post #23 of 29
OUCH!!! I generally slide cookie sheet under it and after putting the filling on the bottom layer,
slide, with the help of large spatulas the top layer on. Knock on wood icon_smile.gif it's worked so far.
I've seen where others have written in and said they use extra cake rounds or squares, etc to
do this. I hope I explained that OK.
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #24 of 29
Thread Starter 
Yes, couple of nights ago I posted on here because it cracked and I was freaking out. Thankfully someone suggested the same thing you did and so I got a cake board and it worked! lol Thankfully it didn't crack COMPLETELY in two, but almost. Learning as I go! icon_smile.gif
post #25 of 29
The more I learn, the more I find to learn. Never ending process. Glad you could
save your cake!! icon_smile.gif Have to get a few things done, as much as I would rather
be on here it's not to be. Enjoy the rest of your day and happy baking!!!!
Joyce icon_smile.gif
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #26 of 29
Thread Starter 
Thanks Joyce for your help! Have a great day!
post #27 of 29
I bake at 365, but I also use the flower nails for larger cakes.
post #28 of 29
If I'm worried a cake might get a bit overdone on the sides or bottom, I satnd it on a thick piece of cardboard in the oven...works really well especially for heavier cake mixtures
post #29 of 29
Quote:
Originally Posted by Moondance

If I'm worried a cake might get a bit overdone on the sides or bottom, I satnd it on a thick piece of cardboard in the oven...works really well especially for heavier cake mixtures



Interesting trick. I can see how that would work. I cover my turkey in a paper bag to keep the skin from browning.
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