When baking a cake, how can i stop the edges turning dry?!
When baking a cake, how can i stop the edges turning dry?
Answers:
There is a product called magistrips (I think) that is made to insulate the sides of the pan while the cake is baking. Another solution is the brush the finished cake with sugar syrup. This will re-moisten the sides and actually make the texture of your whole cake better.
I would not mess with the baking temperature as that is a crucial part of the how the cake structure forms (350 is the standard temperature for baking butter bakes--if yours is higher, then you might reconsider it). Unfortunately, dried sides are simply a reality of cake baking because the edges cook before the center. The two methods I mention above are the traditional solutions to this problem.
USe lower heat and cook longer
stick a ring of aluminum foil around the edge maybe 12 minutes prior to it's being done.
Insuppose previously you have been baking cakes just by greasing the timn continue to do this but use lining paper for preference if not greaseproff paper to line the tin this should stop any drying out also pile the mixture up to the centre more will flow to the sides whilst cooking again keeping the cake moist during the cooking process