Frequently Asked Questions: How to stop your cake baking too quickly on the outside
Just look at this beautiful 10″ Madeira cake. If you follow me on my CakesBakesAndCookies.com Facebook page you’ll have seen this cake already. I made it back in November and had a little play with baking a cake that didn’t finish baking on the outside before it was ready on the inside. And the trick is so simple!
Well, not news as much as newspaper. I simply took three sheets of newspaper*, overlapped each sheet and folded them over three times. I then wrapped the long length of newspaper around the tin and tied it with natural string (natural string is very important as some string is coated in plastic and that isn’t a good taste for cake!) I tied it securely and then baked the cake as normal for the same amount of time. The result was amazing. A really light outer edge. Not over baked. Just super scrummy!
Since originally writing this post I was asked whether newspaper ink is toxic. I didn’t think it was but wanted to double check so I spoke with a printing press engineer who said that he thought it would be okay but to be on the safe side you should only use ‘food standard quality’ paper around your baking tins. So, newspaper isn’t such a great choice after all. Instead we should use greaseproof or baking paper folded a few times and then wrapped around your baking tin. Sorry for the confusion.
Give it a try and let me know how you get on. I guarantee it will improve the bake on any big cake.