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Old 09-27-2006, 04:24 PM   #11
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The temperature is probably too high and that is way the crust is getting too crispy before the inside of the cake is done.
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Old 09-28-2006, 01:38 AM   #12
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Presuming you've checked and you're sure you didn't accidentally broil the cake (trust me, it's been done) ... I think another possibility is a placement issue. It's very important that cakes be positioned in the center of the oven (as much as possible), i.e. not too close to the upper heating element and not too close to the lower heating element.

If you try to use your oven efficiently by putting several things in at once, curb that impulse with cakes. As long as you can position the rack in the middle and can fit two layers on that one rack, go ahead, but if you need two racks to handle two layers, be prepared to switch them partway through or you'll get one with an overdone top and the other with an overdone bottom.
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Old 09-29-2006, 08:14 AM   #13
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Great suggestions all! Thank you....

Today I'm making a football cake for mr hb's grandson's team and since the pan is such an odd shape, I think the water bath would be a great idea for this. Thank you Katie E.
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