Top Of Cake, Crusty And Gooey Underneath?
Decorating By patton78 Updated 30 Aug 2006 , 11:46am by playingwithsugar
I do the 10 minutes in the pan, then flip it out and let it cool.
When you say crusty, are you saying that the top of the cake is done, or it's on it's way to crispy?
If that's the case, it sounds like the outside of your cake is baking before the center is done. This can happen even if the tester comes out clean.
Are you using an oven thermometer to check the temperature? You may need to recalibrate the oven knob, or adjust your temperature to compensate for the difference in temperature.
Theresa 
Well, the top of the cake is done, it hardens up once it has cooled, does that make sense? I do have an oven thermometer and have found I have to cook 25 degrees cooler. I guess I was just curious to know if anyone else was having this problem? Wish I could figure it out!
Well, I have a nightmare of an oven, which seems to choose it's own baking temperature, so I know what you are going through.
What level do you have your oven rack at? This also has an effect on how your cake bakes. The pan should be in the middle, or the level just below middle. Heat rises, so even though the bottom of the pan will be closest to the heat source, often the top will bake first.
Are you thoroughly heating your oven prior to placing pan(s) in? Ovens heat at a higher temperature when you are pre-heating, so it can bring the cabin up to the desired temperatur. This can cause the top and outside edges to bake before the bottom or center is done.
Does anyone else have any ideas as to what could be happening to her cakes?
Theresa
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