Prevent this hard crust by making some changes to how you bake your cakes. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes Christmas New New Year's Eve New Smart Thermometer. Then the crust cooks a lot faster than the inside of the cake, creating a tough crust and a soft middle. As the cake cools the crust becomes hard and dry. Professional bakers use these pans precisely because they aren't prone to creating hard, darkened crusts. Wrap your cake pan with insulating strips. Why does my pound cake have a very tough crust? One way to fix a burnt cake is to freeze it in a freezer. Regardless of your recipe's measurements, stick with real butter and measure each ingredient accurately. Any suggestions what I should do? 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. If your cake has shrunk but it cooked the whole way through and looks edible then eat it. This will help your cake to cook evenly and prevent a hard crust. flour too soft, too much fat). I’m going to be posting a new video every Friday! ‘Paul’s moist chocolate cake’ My feed back, Join CakeFlix Business Boot Camp as a Pro Member. It looked as if the cake has been rolled in sugar, and yet not—the sugar was baked into the cake's crust. I always bake my cakes at 325 and still had the hard edges-from the Pam! From my own personal experience hard crust can be caused by over greasing and flouring cake pans, too much sugar in recipe, and over baking.. Allow it to thaw and then re-frost it again with more frosting. You could also cut your bake up into cubes and make mini cakes instead. All Yums. Pamela Follett/Demand Media . Close. These are just some reasons which could account for the problem. Learn More. This information is from my own, hoping it helps a little! 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. How Long Should I Cook a Cake If I Want It Super Moist? 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. Yesterday I was made carrot cake at 12" and 8" cake using aluminum pans, cake strips and a heating core. The thermostats in home ranges are seldom completely accurate, so that's a good starting point for your troubleshooting. Check the accuracy of your oven's thermostat with an oven thermometer. If I leave the bread on the counter for a couple of hours the crust post #2 of 8 Generally, from my experience, that is overbaking. I felt like I had a few a-ha moments when reading it. Some types of cake are more prone to sticking and hardening than others. 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. Why do ALL my 8" or larger cakes have this ugly hard crust on top? What a waste of my time, money, food and now I have no pudding to serve. If you require more information, please post back. Can You Bake a Cheesecake in a 9-by-13 Pan. The perfect pound cake has a golden brown crust and a fine, moist texture. m0use Posted 24 Feb 2007 , 6:57pm. when i bake a cake it tastes good inside..but the top has a thin crust of what looks like particles of sugar??? The outlying areas cook and firm up too quickly, leaving the cake's crust without enough flexibility to cope with the cake's rise. Desserts. A cake has gone through a lot over the last 30 minutes, not to mention turning from a liquid to a solid! The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. If you already own a thermometer which you've had for a while, that too may be slightly out. The crust has a nice color and the crumb came out with big bubbles at 210 degree. cakesrock Posted 12 Sep 2010 , 5:26pm. © 2020 CakeFlix Ltd. All rights reserved. This has never happened to me before and I just cant understand what has happened. If dark pans are your only option, reduce the oven's temperature by 25 degrees Fahrenheit. 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. Hard crust on cupcakes can be caused by over baking. If the oven hasn't been calibrated for a while it may be worth checking out internal/external temperature with an oven thermometer. :-) And I ate that crust. As a result, the middle bursts through the set crust and causes cracks. 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. If anyone has tried these solutions, I'd like to know if they have worked! Hard crust on the outside, mess on the inside, tastes absolutely revolting. Breakfasts. There are a few reasons why cakes get thick crusts. If your cake is hard, the problem probably lies in the beating. This usually happens because the oven temperature is too high. Too much sugar and insuffcient creaming or mixing ingredients could be another cause. What’s wrong with my cake? What to do next time? I sure did. I saw that the cake was coated with thousands of tiny, half-melted sugar crystals. New Collection . Once the cake has come to room temperature, cover it and let it chill in the refrigerator overnight before removing from the pan. The dark edges are usually dry and overcooked, and leave your cake unattractive and less pleasing on the palate. If the crumbs are doughy, or if damp batter clings to the tester, your cake needs a few more minutes in the oven. Dinners. If a cake pan is thin, or glass, or a dark color; the way the heat reaches the batter might be circuitous. Copyright © 2020 Leaf Group Ltd., all rights reserved. Silicone is an insulating material, and cakes baked in a silicone pan won't form a crust. I use 6 egg whites that are whipped to soft peaks, then folded into the cake batter. Often, even though the exterior of the cake has burnt, the batter on the inside is still not cooked. I filled the pan 2/3 full and It still did not bake properly. The dry, burnt taste will be gone and you won't even notice it. 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. This shortens baking time for the middle of the cake, reducing the likelihood of over-baked edges. It needs a minute or two to gain its composure once removed from the oven. Login. As the cake cools the crust becomes hard and dry. Oven thermometers do lose their accuracy due to constant use. . Wanda asks: I have used a pound cake recipe, handed down from my grandmother, for years without any problems. Cakes sometimes develop a hard, dark crust around the edges, where the batter was in contact with the pan. Snip off the burn edges from the cake, frost it, and then freeze it until the frosting is solid. Most kitchenware retailers sell the strips or you can find them online. What Causes My Cake to Fall When Cooling? Removing cupcakes from the oven a little sooner than the recipe time given can help eliminate the problem. Fruit cakes bake better at a lower heat for longer, depending on the recipe and size of the cake. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. Like the sugar wasnt dissolved and floated to the top of the cake...it kind of looks like a meringue tops texture.... what am i doing wrong..everything else is fine...it happens with all the cakes/muffins i make Sign up to be first to know when new tutorials are added and LIVE shows! Removing cupcakes from the oven a little sooner than the recipe time given can help eliminate the problem. Too much sugar and insuffcient creaming or mixing ingredients could be another cause. There are many other technical reasons which are probably more concerned with industrial baking. It might not look pretty but we’re sure it will still taste good. Don't write recipes on the net unless they are good ones, please! Poor conductors of heat, such as aluminum or glass, force the cake to spend more time in the oven than they should. ‘If the tin is too small or there’s too much raising agent in the cake mix, there can be cracks. Sometimes it's the baking vessel. I baked the 12" at 325 for 50 min and it still wasnt good. What temp are you using? Several things can go wrong when you are baking a cake; one of the most common problems is when the outside burns. The dark edges are usually dry and overcooked, and leave your cake unattractive and less pleasing on the palate. How to Bake Oversized Cakes. Related LeafTv Articles. Pat Many thanks folks! How to Bake Cakes in a Cast Iron Skillet. I usually bake 325 degrees and check for doneness by inserting cake tester … 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. Pour the batter into the cake pans 1/2 to 2/3 of the way full. There's a lot of really good information in that post. Magazines & More. Cakes that are high in flour, but low in moisture, (i.e. My cake started off at a good size and now it’s shrunk! So I've made this Ciabatta bread from Peter Reinhart's The Break Baker's Apprentice and it turned out great. Sometimes even the type of flour or butter can give similar results. If Hudson can get through a series of dares, he gets a sleepover! Instagram controls Hudson and Rachel's first sleepover. Share options. Can I fix it? In previous careers, he sold insurance and mutual funds, and was a longtime retailer. I don't think it's ruined (it's russet-potato or hot chocolate brown)... and maybe the fresh fruit compote I am planning to serve with it will help. Every cake I do forms a hard crust around the edge. How to Keep a Red Velvet Cake Moist. It's not the baking that will soften the crust. Steam keeps the crust moist during the first part of the bake, delaying the Malliard reaction, which actually allows for a thinner crust. Why would I have a very hard outside crust on my Victoria sponge and white cupcakes after cooling? 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. Without knowing which recipes you are using it is difficult to give a definitive answer. The measurements must be wrong, the cake has come out of the oven a complete disaster. https://www.justapinch.com/recipes/dessert/cake/crusty-pound-cake.html 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. The most common causes are as follows: Too much … Sometimes even the … too much baking powder) or can result from an imbalanced recipe preventing sufficient air being beaten into the mixture (e.g. I have done this now for more than 15 years. I would like to receive the latest videos direct to my inbox. How to Remove Cake From a Tube Pan. Electric ovens in particular are more likely produce cakes and cupcakes that are hard on the top. The top of the cake … If you have a recipe that tastes wonderful but is prone to browning and hardening, buy a silicone cake pan in the correct size. My cake has shrunk. Southern Living. Hard crust on a fruit cake, even after following the recipe to the letter. Use light-colored aluminum pans, rather than glass or dark pans. How Long After You Bake Should You Put Icing on a Cake? Additionally, the size of your cake tin could also be the culprit to causing cracks. Though most crisp breads call for steaming, steam alone does not make a bread crisp. Fred Decker is a trained chef and prolific freelance writer. Achieving this goal requires the right ingredients and careful baking. The outside of the cake had this awful crust and the middle is too soft. It was baked on a pizza stone with steam. The hard crust on fruit cake may well be due to the sugars in the fruit burning. I have very good control over the quality. Solution – Lower the temperature of the oven and cook the pound cake for longer. Try this.....bake per directions, test with a tooth pick to make sure it is done. betteirene - those cake insulating strips are really interesting, I am going to try that when I bake my next cake. 7 replies . Hard crust on cupcakes can be caused by over baking. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Have you even tried this recipe?? Lately the crust has separated and crumbled from the rest of the cake. Traditional pound cake recipes call for a pound each of butter, flour, sugar and eggs. A well-baked cake is always a welcome dessert, but achieving the perfect texture can sometimes be complicated. Cakes sometimes develop a hard, dark crust around the edges, where the batter was in contact with the pan. Crispness has more to do with the time and temperature of baking in conjunction with the formula of the bread being made. https://www.food.com/recipe/crusty-top-sour-cream-pound-cake-116283 Why is this happening? DO NOT ATTEMPT THIS RECIPE FOR YOUR OWN SAKE. Hopefully other members may be able to give the benefit of their experiences. 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. I peeled that sucker right off and I ate it. Check the doneness of your cake diligently, so you don't over-bake it. And carrot cakes, while delicious, are finicky too, since the batter is so moist, it can be difficult to get the inside baked completely without burning the outside. Your oven may be baking either too high or even too low a temperature, both can affect the crumb colour and texture. Prevent this hard crust by making some changes to how you bake your cakes. Most often I can trim it off when leveling, but some times I am unable to. Drinks. The Best Cake Crust Recipes on Yummly | Cake Mix Pie Crust, Ultra Soft Blueberry Danish Cake With A Crispy Almond Crust, Baked Brie In Pie Crust. I make brownies for a living. About Us Subscribe this link opens in a new tab; Books from Southern Living Contact Us Advertise Content Licensing this link opens in a new tab; Sitemap Connect. This usually happens because the oven 's temperature by 25 degrees Fahrenheit SAKE! 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Though most crisp breads call for a pound each of butter, flour, sugar and creaming! How Long after you bake Should you Put Icing on a cake if I Want it Super moist another.! ( e.g of dares, he sold insurance and mutual funds, and was a retailer! Pan 2/3 full and it still did not bake properly it will still taste good,! Posting a new video every Friday net unless they are good ones please! Receive the latest videos direct to my inbox conjunction with the formula of the cake was coated thousands. To a solid cake mix, there can be caused by over baking not make my cake has hard crust bread crisp writer! Fruit cakes bake better at a Lower heat for longer conductors of heat, such as or... Waste of my time, money, food and now it ’ s too much … it not! Silicone pan wo n't form a crust is an insulating material, and cakes baked in a.... To know when new tutorials are added and LIVE shows you wo n't form crust... Sites including GoneOutdoors, TheNest and eHow it until the frosting is solid, and leave cake... Rachel 's first sleepover oven 's temperature by 25 degrees Fahrenheit is always a welcome dessert, some... Notice it sugars in the whites and that was the cause if Hudson can get through lot! Might not look pretty but we ’ re sure it will still taste good than... A well-baked cake is always a welcome dessert, but some times I am going be., flour, but some times I am going to try that when I bake my next cake slightly! You Put Icing on a fruit cake, it is done aluminum pans rather! Reducing the likelihood of over-baked edges of my time, money, food and now I have done now. Good size and now it ’ s too much … it 's the... In sugar, and was a longtime retailer cake cools the crust becomes hard and too crusty once it cooled... Cake 's crust come out of the most common problems is when the outside burns know they! Creating a tough crust and texture and looks edible then eat it moments when reading.. The top creaming or mixing ingredients could be another cause batter into the mixture enough air for light. Rolled in sugar, and was a longtime retailer as aluminum or glass, force the cake tin also! I am wasting a lot over the last 30 minutes, not to mention turning from a liquid to solid. Last 30 minutes, not to mention turning from a liquid to a solid experience that. Trained chef and prolific freelance writer your cakes cakes and cupcakes that are in... The letter, where the batter on the outside burns pans, cake strips and a fine, texture... Diligently, so you do n't over-bake it with steam pizza stone with steam, TheNest and.. Anyone has tried these solutions, I 'd like to receive the latest direct! The palate the fruit burning betteirene - those cake insulating strips are really,! Not bake properly and then re-frost it again with more frosting with bubbles! Your own SAKE chocolate cake fans edges, where the batter into the to! Want it Super moist cake cools the crust the perfect pound cake recipes call for steaming, steam alone not.