why does my white cake have a crust?

by Becky Grubb
(Lancaster, ohio, USA)

Recently, my white cakes have been forming a crust around them. They are causing the whole outer coating of my cake to fall off. I haven't changed my way of baking at all. I use professional pans and non-stick spray baked at 350. I have even pulled the cakes out early thinking that I was over baking them and they are still crusting.

From the editor:

Hi Becky,

Since you haven't changed anything about the way you bake them, I don't know exactly what would be causing this, but here's a few things you can try:

1. If you're using a convection oven, drop the temperature to 325 and bake for a longer time. The baking time will depend on how many pans, how full etc. Start checking after 25 minutes for less full pans and 30 minutes for others.

2. As soon as you remove the cake from the oven, cover the pan with a clean kitchen towel and leave for 15 minutes until you're ready to turn the cake out on to a rack to cool completely. The kitchen towel will hold in the steam from the cooling cake and this can help soften any crust that may have formed.

3. Use Magi-Cake Strips or strips of wet newspaper around the sides of the cake pans for slower, more even baking.

Good luck.

Regards,
Michelle (editor)

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