Wilton Rocking
Has anyone had problems with wilton's cake release and burnt edges?
Up until maybe a week ago, i have always used boxed cake mixes and shortening and flour for my pans. I recently ventured into making cakes from scratch and using wilton's cake release. I loooove how the cakes just jump out the pan!
However, now i have big issues with overdone edges and bottoms...they're rock hard once it cools. The simple solution would be to level off and trim the hard bottom and edges. But these are character cakes and shapes. .. veerrrry difficult as the bottom essentially becomes the character top. I don't know if it's the cake recipe or the wilton's.... before i start switching around i just wanted to see if anyone had any input.....
I have noticed that my edges get a little on the crisp side, but I just trim them off. I go around the cake trimming off the entire edge.
I have used shortening and flour, but I have major problems with the cake sticking, I think its the humidity in my city, so I tried the release, and I love the way the cakes come out so clean from the pan.
So in a nutshell, I have noticed it, but to me its well worth it to have to do a little more trimming, than to have part of the bottom of the cake stick to the pan.
mi cuate wilton rock - cumbia xD
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