It annoys me to no end that when I bake cakes the sides and bottoms always turn out too brown.
How do you get the cake to cook properly without overbrowning the edges and bottom?
Is it in the choice of ingredient used to grease the pan? The type of pan? The temperature of the oven? The duration of baking?
My most recent experience with this problem has been in trying to bake rum cakes in a (nonstick) bundt pan -- why is it that my cakes' sides are always much browner (and accordingly somewhat firmer, which I hate) than the cakes I can buy at the local restaurant?
But I've also had this problem with baking other cakes in regular aluminum 8-inch round pans.
I use an oven thermometer to make sure the baking temperature is exactly as called for in recipes, but that hasn't helped.