| hepeskin | -- 10-22-2006 @ 12:48 PM |
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Hello, Diana: I am finding that sometimes the sides of my cakes are hard and overbrowned - this is in spite of lowering the temperature and shortening baking time. The inside of the cake is nice and fluffy - it is the 1/8 inch or so of the sides that are givimg me a problem. Is there a way I can avoid this? Thank you. Heather Heather
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| diana | -- 10-22-2006 @ 1:05 PM |
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Hi Heather, For the most even baking, I prefer heavy, light-color pans, preferably with a shiny finish. Darker pans tend to absorb more heat than lighter shiny pans and can leave edges of cake crusty and overbrowned. If using dark pans, always check cakes for doneness about 5 minutes before recommended time. For nonstick pans, which release cakes easily, finishes range from light silver to black. The disadvantage of the dark pan is the risk of overbrowning and, of course, if you cut the cake in the pan the finish is scratched. Hope this information helps. Heather, did you read the information about Guava that I left for you on the Forum earlier today? Sincerely, Diana Diana's Desserts This message was edited by diana on 10-22-06 @ 1:09 PM
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| Diana's Desserts Forum : | http://www.dianasdesserts.com/website/forum |
| Topic: | http://www.dianasdesserts.com/website/forum/viewmessages.cfm?Forum=6&Topic=372 |