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Help! Why does my cake have a skin on top!

(1 Post)
Debs102 Wed 06-Feb-19 14:32:31

Hi everyone! This is driving me mad! Whenever I make a cake it always ends up with a sort of wrinkly skin on top that can be somewhat peeled off! It doesn't affect the taste of the cake or texture and everybody has always said how lovely my cakes are but I hate the skin thing. I usually cut the stuff off and that's fine when covered in buttercream, fondant etc, but sometimes I would just like to sprinkle some icing sugar on top but it looks horrible! Any ideas would be much appreciated! The recipe I always follow is I weigh my eggs and then have the equal amount of weight for my flour, caster sugar and fat (I use Stork not butter). My method is I cream the Stork and sugar then add eggs and then fold in the flour. I use self raising flour I don't use any baking powder. Cake is baked at 160 degrees for about 40 mins. Thanks!

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