AI baked a Classic Cream Cheese Pound Cake, first time using the recipe. I baked it in a 12x18x2 cake pan. The cake came out beautiful and tastes great, except there is a hard crust on the top. The cake itself only rose about an inch, which I expected. I wanted to stack two cakes for a buttercream filled P4 order. I can't slice the top off because it's already so thin, what can I do to prevent such a hard top crust? [IMG]http://cakecentral.com/content/type/61/id/3182120/width/200/height/400[/IMG]

What temp did you use, and was it baked in a convection oven? ... For this cake, use a simple syrup and that should help to soften the top. 

AI did cold oven style, @200 20min, 225 20min, 275 10min, then 300, supposed to be an hour, but I only kept in for 10. I couldn't find any source to say the temps for petite four pound cake use, just use a 12x18 pan,So I guesstimated and used the pound cake temps. SS mix worked great, thxs.