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Question: Problem with crispy cake edges, new pans or strips?

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Question: Problem with crispy cake edges, new pans or strips?

laylag | May 14, 2007 11:31 AM

Been baking cakes from scratch lately and have encountered a little bit of dome top but bigger issue is the sides and bottom are done before cake is done and by the time the center is cooked I have some crispy edges and darkish tougher bottoms. I currently have and use nonstick, 9" pans that were relatively inexpensive. I don't have a sticking problem at all.

I've seen some posts about the baking strips preventing dome tops and the crisping sides. I am considering buying them but also have seen people recommend investing in better pans.

Which do you think is the better problem solver and if it is strips, which ones are best? If pans, which pans? I am posting this here vs. cookware because I know we have some excellent, experienced bakers on this board and believe you all can help w/the problem.

Thanks.

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