Originally Posted by gatorcake
..... the crusts are not that dark, they are however, something that I find less than ideal in terms of the cake's texture/mouth feel.
Well, everyone has a reason for their methods and thinking. I simply stated mine.
I'd think that, as with many things baking, the recipe, ingredients, oven temps/conditions, pan type, non-stick agent used/not used, baking strips used/not used, would all come into play as to whether the outer crust is noticeably different from the body of the cake.
As far as the sides of MY cakes, there is no appreciable difference in color, texture, or mouth feel, so, it would be, FOR ME, a waste of time, product, and ultimately, silly.