Burning Edges And Underneath Of Cake
Baking By Spectra Updated 24 Jun 2010 , 1:22am by dozenredroses
So when I make my 8 inch cakes they come out perfect, but the last 3 times I've done a big 11x15 sheet cake the edges burn and so does the bottom. I had to cut the edges and cut the bottom off. I use the WASC recipe, and always cook it at 325, for 55min, just like I do for my 8 inch cakes, same time, same temp, but for some reason it burns. The pan I'm using is the Wilton gold. The batter amount was 12 cups in each one and I used 2 flower nails in the middle. The edges always shrink so much too.
Anyone know what I'm doing wrong? 
Tiggy I do check with a toothpick, but I'm so paranoid with it not being done that I wait until there is absolutely NOTHING on the toothpick. Now I'm thinking a few crumbs on the toothpick is OK, just as long as it's not wet batter on the toothpick.
Thanks Cakes47!!
when I do a large sheet cake, I put 3 flower nails evenly spaced across the bottom to conduct heat into the center and wrap the pan in cake strips to slow down the outside edges. The cake gets evenly baked and no over browning on sides, bottom or top.
no crumbs on the toothpick is a sign the cake is overdone. I also bake at 275
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.
Hahaha, no that's why they are all dented!! 
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.
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 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.
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!
I bake at 365, but I also use the flower nails for larger cakes.
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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