Lately the crust has separated and crumbled from the rest of the cake. Once the cake has come to room temperature, cover it and let it chill in the refrigerator overnight before removing from the pan. https://www.food.com/recipe/crusty-top-sour-cream-pound-cake-116283 Check the accuracy of your oven's thermostat with an oven thermometer. What temp are you using? The perfect pound cake has a golden brown crust and a fine, moist texture. The top of the cake … To further protect the edges burning, double line the inside and the outside of the cake pan and place a bowl of water in the chamber of the oven to create moisture during baking. Can You Bake a Cheesecake in a 9-by-13 Pan. Hopefully other members may be able to give the benefit of their experiences. Wanda asks: I have used a pound cake recipe, handed down from my grandmother, for years without any problems. Dinners. cakesrock Posted 12 Sep 2010 , 5:26pm. flour too soft, too much fat). The Real Thing. If you already own a thermometer which you've had for a while, that too may be slightly out. What to do next time? All Yums. Too much sugar and insuffcient creaming or mixing ingredients could be another cause. betteirene - those cake insulating strips are really interesting, I am going to try that when I bake my next cake. I usually bake 325 degrees and check for doneness by inserting cake tester … This shortens baking time for the middle of the cake, reducing the likelihood of over-baked edges. When your cake is baked, its edges begin to pull away slightly from the pan, it will be lightly springy when tapped, and a cake tester inserted into the middle will come out clean or with a few dry crumbs clinging to it. Cakes that are high in flour, but low in moisture, (i.e. Why does my pound cake have a very tough crust? Check the doneness of your cake diligently, so you don't over-bake it. This usually happens because the oven temperature is too high. Removing cupcakes from the oven a little sooner than the recipe time given can help eliminate the problem. I filled the pan 2/3 full and It still did not bake properly. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. The dark edges are usually dry and overcooked, and leave your cake unattractive and less pleasing on the palate. Assuming this happens with all your cake recipes, not just with a particular recipe, it’s likely your oven and/or the placement of the oven racks. If you have a recipe that tastes wonderful but is prone to browning and hardening, buy a silicone cake pan in the correct size. If this is the first time it has happened to you with a recipe which you use regularly it may be due to your oven losing calibration. These are just some reasons which could account for the problem. Pamela Follett/Demand Media . Fred Decker is a trained chef and prolific freelance writer. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. You could also cut your bake up into cubes and make mini cakes instead. Fruit cakes bake better at a lower heat for longer, depending on the recipe and size of the cake. I peeled that sucker right off and I ate it. If your cake is hard, the problem probably lies in the beating. How to Bake Oversized Cakes. Many manufacturers produce a baker's aid called a heating core, a funnel-shaped metal tool that conducts heat into the middle of the batter. ‘If the tin is too small or there’s too much raising agent in the cake mix, there can be cracks. Pat Professional bakers use these pans precisely because they aren't prone to creating hard, darkened crusts. Learn More. The hard crust on fruit cake may well be due to the sugars in the fruit burning. My problem is the crust is really hard and too crusty once it has cooled off. Follow Us. Login. A cake has gone through a lot over the last 30 minutes, not to mention turning from a liquid to a solid! I saw that the cake was coated with thousands of tiny, half-melted sugar crystals. The crust has a nice color and the crumb came out with big bubbles at 210 degree. If anyone has tried these solutions, I'd like to know if they have worked! :-) And I ate that crust. When a pan is over greased the crust can literally fry and if flour is used it can burn, forming a dark hard crust on a finished cake. This will help your cake to cook evenly and prevent a hard crust. Allow it to thaw and then re-frost it again with more frosting. The measurements must be wrong, the cake has come out of the oven a complete disaster. I love the cake, it is really tasty and is popular with my chocolate cake fans! post #15 of 16 I use homemade cake release (equal parts oil, flour, and shortening), I only bake one pan at a time (unless it's 6" pans, then I will put 2 on one shelf), also 1 quart saucepan filled with water placed on the lowest shelf while baking your cakes. Too much sugar and insuffcient creaming or mixing ingredients could be another cause. Sometimes even the … Poor conductors of heat, such as aluminum or glass, force the cake to spend more time in the oven than they should. Pour the batter into the cake pans 1/2 to 2/3 of the way full. Use light-colored aluminum pans, rather than glass or dark pans. Close. I use 6 egg whites that are whipped to soft peaks, then folded into the cake batter. Drinks. My cake started off at a good size and now it’s shrunk! … The outlying areas cook and firm up too quickly, leaving the cake's crust without enough flexibility to cope with the cake's rise. Most kitchenware retailers sell the strips or you can find them online. Cakes sometimes develop a hard, dark crust around the edges, where the batter was in contact with the pan. Oven thermometers do lose their accuracy due to constant use. Wrap your cake pan with insulating strips. I felt like I had a few a-ha moments when reading it. I baked the 12" at 325 for 50 min and it still wasnt good. Why is this happening? As a result, the middle bursts through the set crust and causes cracks. Crispness has more to do with the time and temperature of baking in conjunction with the formula of the bread being made. Why would I have a very hard outside crust on my Victoria sponge and white cupcakes after cooling? Too much of a certain ingredient can cause the cake to rise quickly but then collapse (e.g. Steam keeps the crust moist during the first part of the bake, delaying the Malliard reaction, which actually allows for a thinner crust. ‘Paul’s moist chocolate cake’ My feed back, Join CakeFlix Business Boot Camp as a Pro Member. https://www.justapinch.com/recipes/dessert/cake/crusty-pound-cake.html How Long After You Bake Should You Put Icing on a Cake? Have you even tried this recipe?? Made a pound cake (in a bundt pan) for a party tonight at a friend's house, but I baked it too long and the crust is too brown. What’s wrong with my cake? . post #2 of 8 Generally, from my experience, that is overbaking. Snip off the burn edges from the cake, frost it, and then freeze it until the frosting is solid. Can I fix it? It was baked on a pizza stone with steam. Desserts. Sometimes even the type of flour or butter can give similar results. when i bake a cake it tastes good inside..but the top has a thin crust of what looks like particles of sugar??? Though most crisp breads call for steaming, steam alone does not make a bread crisp. Try this.....bake per directions, test with a tooth pick to make sure it is done. Sign up to be first to know when new tutorials are added and LIVE shows! too much baking powder) or can result from an imbalanced recipe preventing sufficient air being beaten into the mixture (e.g. Often, even though the exterior of the cake has burnt, the batter on the inside is still not cooked. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. I have read covering the cake tin with baking parchment or adding glycerine might help! If the crumbs are doughy, or if damp batter clings to the tester, your cake needs a few more minutes in the oven. There's a lot of really good information in that post. 7 replies . I have very good control over the quality. Determining if a chocolate cake is done is always an issue—if the cake is already chocolatey brown, it’s hard to tell if it’s underdone or burnt. New Collection . // Leaf Group Lifestyle. Hard crust on a fruit cake, even after following the recipe to the letter. It looked as if the cake has been rolled in sugar, and yet not—the sugar was baked into the cake's crust. Breakfasts. If Hudson can get through a series of dares, he gets a sleepover! Cakes sometimes develop a hard, dark crust around the edges, where the batter was in contact with the pan. If the oven hasn't been calibrated for a while it may be worth checking out internal/external temperature with an oven thermometer. Larger cakes often form crusty edges because it takes so long for the middle to finish baking. There are a few reasons why cakes get thick crusts. Prevent this hard crust by making some changes to how you bake your cakes. I always bake my cakes at 325 and still had the hard edges-from the Pam! I have done this now for more than 15 years. Your oven may be baking either too high or even too low a temperature, both can affect the crumb colour and texture. It's not the baking that will soften the crust. Some types of cake are more prone to sticking and hardening than others. Every cake I do forms a hard crust around the edge. Few ovens are completely accurate, and if yours is running hotter than you thought, it can result in over-baked cakes with hard, crusty edges. Magazines & More. Hard crust on cupcakes can be caused by over baking. Hey guys! I make brownies for a living. If your cake has shrunk but it cooked the whole way through and looks edible then eat it. Then the crust cooks a lot faster than the inside of the cake, creating a tough crust and a soft middle. But one problem I am having is that sometimes the CRUST on the top of the brownie cakes, which are 8x10 in wide and about 2 in high (much higher than typically for brownies) is both thick and hard, even though inside they are soft, chewy and moist. Without knowing which recipes you are using it is difficult to give a definitive answer. Sometimes it's the baking vessel. What Causes My Cake to Fall When Cooling? How Long Should I Cook a Cake If I Want It Super Moist? How to Keep a Red Velvet Cake Moist. m0use Posted 24 Feb 2007 , 6:57pm. The most common causes are as follows: Too much … Yesterday I was made carrot cake at 12" and 8" cake using aluminum pans, cake strips and a heating core. Why do ALL my 8" or larger cakes have this ugly hard crust on top? Just need to get this right as I am wasting a lot of cake taking off the hard crust!! Related LeafTv Articles. 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