just that. when i bake a cake by following the directions and using the right pan, the edges of it get hard. i got an electric stove. could that be part of the problem? i also put the cake on the middle rack like is says an so on. any advice or suggestions with this issue?
2007-07-21 11:37:34 · 15 answers · asked by klkruft_us 2 in Food & Drink ➔ Cooking & Recipes
Check the temp of your oven, it may be off by a few degrees.
2007-07-21 11:40:51 · answer #1 · answered by Anonymous · 0⤊ 0⤋
That used to happen to me too. Then I tried some new things and now they come out perfect, even though I have an electric oven. So here are my tips to you!
1. Only use egg whites. It makes the cake more moist.
2. Line your pan with foil and spray with cooking spray.
3. Start your cake on the bottom rack, then half way through put it on the top rack. So if it says 35 min. Have it on the bottom rack for 15 min. Then the top rack for 15 min.
4. Five min before the time would be up check center of cake with a toothpick. If it comes out dry, it's done. Otherwise check again every 2 min until done.
5. Lastly when your cake is done, pull the cake out of the pan due to having the foil in the pan it will come right out.
6. Flip the cake upside down on cooling racks and peel foil off. Leave it that way until cool.
Tips 5&6 will stop the cake from still cooking while sitting in the pan so your edges will not get hard.
Hope these tips help. Happy baking!
2007-07-21 12:27:58 · answer #2 · answered by Erica C 2 · 0⤊ 0⤋
In my opinion it could be a few things that cause this if it extra hard on the edges.....???
Your oven temperature might be too hot...even when set at the right temperature according to the recipe instructions..get a little oven thermometer to see if that is the problem.
Also, the placement of the baking pans in the oven..most of the time the pans should be on the baking rack in the center of the oven not up too high or down too low but right in the center.
When you mix the cake ingredients be sure they are thoroughly mixed and scrap the bottom of the mixing bowl...very well. So all the ingredients are incorporated.
I hope these tips help solve your problem.
Most layer cakes have some crumb around the edges like a golden crumb but not very hard.
Best wishes with your next cake baking!
Mama Jazzy Geri
2007-07-21 11:50:46 · answer #3 · answered by Mama Jazzy Geri 7 · 0⤊ 0⤋
It probably has something to do with the quality of the bakeware that you are using. If you are baking the cake in a relatively cheap pan, something like that will probably happen. Also, it could very well be possible that the oven thermostat is slightly off by 25 to 50 degrees. Try baking the cake at a lower oven setting to see if this is the case. Its not uncommon for an oven to operate at a temperature as much as 50 degrees higher than what the dial indicates.
2007-07-21 11:42:12 · answer #4 · answered by Joe K 6 · 0⤊ 0⤋
Getting hard on the edges means it is overbaking and drying out. The oven may be operating at a higher temperature than the setting. You would have to get a high temp thermometer and put it in the oven to compare the actual temp to the setting.
The makshift fix is to line the edges with tin foil about half way through the baking process.
2007-07-21 11:42:18 · answer #5 · answered by regerugged 7 · 1⤊ 1⤋
When you over grease your pan you actually end up frying the edges. Make sure that you dont have excess grease or baking spray in the pan before you pour your batter. You can do this by spraying it, and then wiping down the inside of the pan to soak up the excess.
2007-07-21 11:47:25 · answer #6 · answered by Pdoodles 4 · 0⤊ 0⤋
I don't know. I always follow the directions on the box, but the edges get hard.
I have a gas stove, and it happens, so that's not the problem.
I don't know about the middle rack thing, but I always put it on the top rack and it happens.
Hope I helped.
2007-07-21 11:41:32 · answer #7 · answered by The Cannon!!! =D 3 · 0⤊ 0⤋
Mama Jazzy has gone to the heart of it: your oven is too hot. Now, you dont' say whether yours is a fan assisted electric oven or not -- if it is, have you compensated for that fact by reducing the temperature according to your oven's manufacturer's instructions compared with the one stipulated for a convential one in your recipe? -- but if all those angles are covered, start reducing your temperature by 5°C each time you make it, against the identical baking time according to your recipe, until you get the result you want. If yours is a conventional oven to start off with, do the same, but also check the actual temperature delivered in your oven with a thermometer compared with the setting you have been using so far. Ovens can be wayward.... :-/
2007-07-21 12:11:39 · answer #8 · answered by CubCur 6 · 1⤊ 1⤋
the edges start to cook first, so therefore they cook the longest...if theyre too hard try cooking the cake for less time then you are right now, youll know its done if you stick a clean knife in the centre of the cake and it comes out clean
2007-07-21 12:28:58 · answer #9 · answered by love, me 3 · 0⤊ 0⤋
over cooking the cake, and grease and flour pan
remember when you stick a toothpick in middle and it comes out clean its done. I usually let it come out a little messy because when I pull the cake out to sit and cool it is still cooking ! Also pour cake in middle and don't push it to the sides.
2007-07-21 11:41:22 · answer #10 · answered by Anonymous · 0⤊ 0⤋