Hello everyone. I have just started to teach myself how to bake. For background, my father was a gourmet chef and I have worked in top tier restaurants for 19 years as Front of house staff, so I'm no slouch when it comes to knowing food. The problem that I'm having is when I bake a cake I get a little raised edge around the edge of my 9 inch round cakes. Is this normal? Am I putting too much batter in the pan? Is my oven too hot? Thanks for the help. P
(Please NOTE: My correct e-mail address is in my Signature) On Fri, 10 Dec 2004 01:06:35 -0500, during the rec.food.baking Community News Flash silentking reported:
I'm not an expert but I'm thinking that you probably roll the batter around the edges of the pan before you put it in the oven - in an effort to try to get the sides of the cake to rise as high as the middle. If you do that, and you get it too high up the sides, it will make that little edge.
The most likely cause is the temperature. It might be that the oven needs to be calibrated, the pan may be too dark (as opposed to a shiny metal pan), or you may be baking it too high in the oven. On the other hand, the problem might be relative. That is, the edge could be normal and the center sunken. That is an entirely different issue. How is the texture of the center of the cake?
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