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Hard edges on cake baked in convection oven!! Help!!

post #1 of 14
Thread Starter 
Help!! I am baking cakes in a commercial convection oven. The edges of the cakes are getting rock hard. I have lowered the temp, placed pans at least 2" apart. I am also watching the time carefully. The oven is a Garland gas oven. Any help would be appreciated
post #2 of 14
Youll probably have to start over : ( but next time, use a metal flower nail. Turn it upside down and place in center of pan. Then pour your mix. When baking 12 & 16" cakes, I always use the nail for even baking. Hope this helps!
post #3 of 14
Thread Starter 
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
post #4 of 14
Thread Starter 
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
post #5 of 14
Thread Starter 
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
post #6 of 14
Thread Starter 
Alival, thanks for the idea, but I do use nails, and heating cores in the large cakes. Anything other ideas would be appreciated.
post #7 of 14
Try wrapping and freezing them, then thaw them still tightly wrapped. The edges might soften in thawing.
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post #8 of 14
If possible, lower the fan speed. Lower the oven temp even more. And place empty sheet pans on the top rack to deflect the forced air.

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post #9 of 14
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post #10 of 14
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post #11 of 14
Have you tried baking strips? That works for me.
post #12 of 14
Thread Starter 
Thanks everyone. Thanks for all the suggestions. Keep your fingers crossed.
post #13 of 14
Do what poohsmama suggested. I do that all the time, because I bake ahead. The cakes come out with nice, moist edges, so there's less wasted cake.
post #14 of 14
When I first used my commercial convection ovens in the shop, I got hard edges and I just cried. with some experimentation, I found the right "recipe": Lowered temp (significantly!); baking strips (always!) and I sat a pan of water in the corner of the oven. The water was the big trick. No more hard edges or corners, ever.
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