Cake edges drying out. Only on top... everything else SUPER moist. What can I do?

Question

Yesterday I baked a cake (2-9in round) and the top edge on both cakes was completely DRY. Crust like! It was only on the top outer rim of both cakes. The rest of the cake was so moist when I cut it it would just fall apart. If the top weren't crusty it would have been perfect. I had to cut the crusty part from around them. What can I do to prevent this from happening again. The temp was at 350°F (as the recipe instructed) & I only left it in until the toothpick came out clean from the center. I am making a carrot cake either tonight or tomorrow & I need to know a trick that will stop the edges from drying out within the required baking time. THANKS!!!

Answer 1

Have you checked the temperature of your oven to make sure it's not baking too hot? Put an oven thermometer in it at 350 degrees to see if it's actually baking at that temperature. Ovens have a tendency to cook too hot or too cold from what the actual temperature is set at. Also, if you use too much shortening and flour to prepare the pan that will give the cake a slightly crispy crust around the edge. Your cake batter could also have had too much liquid in it which would make the outside get done long before the inside; this could also account for your cake being overly moist in the middle. If nothing seems to help the problem try wrapping strips of foil around the edge of the pan so that they just cover the edges of the cake a little bit. You can also buy cake strips especially for this purpose at a cake supply.

Answer 2

There is no real way to stop this from happening.  I am pretty new to cake decorating and a trick I use is to fill my pans extra full, like 3/4 of the way full...and cut the top off the cake. I use a really sharp knife or dental floss to make it a straight cut all the way across. It sounds really crazy, but it works.  You can then flip the cake over and ice it.  Also a good way to keep the sides moist is to use the PAM baking spray.  It is a flour spray...and it works great.  Good luck.

Answer 3

Turn that oven on before you start anything, so it is totally pre heated,

Answer 4

While the oven temp reading may be 350, the actual temp may be higher.  Get an oven thermometer to check your oven setting.  In 9 out of 10 ovens I've used (in rental units or even new ones) the temp has been off.  The crust forms when the outside rises faster than the inside.

Depending on what you're baking, you may also try cooking in a bain marie.  This is a low dish of water:  put dish with 1/2 to 1 inch of water in oven when you turn on the preheat.  Put your cake pan in the dish of water and cook.  Will make the oven moister.  I use this for things like baked puddings, mousse, or bread puddings.  

No. 1: confirm you're cooking with the right temperature.