Welcome to the Cake Decorators Q&A

I’m having a big problem where my cakes bake lovely in the middle but are slightly burnt round the edges! If I leave the cakes in the oven any less though they will be raw! I have turned the oven down to 160 and it still happens. Any advice on this would be very welcome.

Hello jakethe baker271

There are several reasons why this can happen most common being the oven temperature may be too high. You’ve already turned the temp down so it may be that your oven is baking slightly higher than the indication on the external dial. Investing in an oven thermometre is a justifed spend ( they don’t cost much) if you suspect your oven to be on the fierce side. Other reason could be that you’re baking in dark tins in which case turning the temperature down slightly and baking on a little longer may help. Over greasing the sides of tins will make for dark crisp sides so it’s better to grease lightly and double line the sides and base of the tin. Depending on which recipe you’re using it may be necessary to wrap the outside of the tin with brown paper for additional insulation. The type of cakes which can benefit from an exterior lining are fruit cakes, large madeira and chocolate mud cakes which have very runny batter because of the long slow time they are required to bake. In the first instance though I would check out the inside temperature of your oven if not already done.

Thank you for replying so quickly, I have a feeling that there may be a problem with my oven’s temperature so I am going to check that soon! Thanks again 🙂

I’ve found wrapping the sides of the tin with a damp teatowel covered in tin foil help – ruins the towel tho! lol