Maybe some of you bakers can answer my question. I have baked wedding cakes for many years, but I have always wondered if there's a way to keep outside crust from browning on a white cake. If you lined the pan with waxed paper, would this prevent it? Store bought cakes have no brown crust so there must be a secret to this. Just wondering.
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Check out your local cooking/baking store for CAKE MAGIC BAKING STRIPS....they are strips that you place on your cake before baking. They promote the cake to rise evenly, and I believe it helps retard browning. I don't think it would hurt to try the wax paper, at least your pan will be easier to clean ;)
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