The sides of cakes and cookies can sometimes burn while the center remains uncooked or underdone due to differences in heat distribution and the way heat transfers through the baked goods during the cooking process. Several factors can contribute to this issue:
Oven temperature inconsistencies: Many home ovens have temperature variations, meaning that the temperature may not be uniform throughout the oven. Some areas may be hotter than others, leading to uneven baking.
Thin vs. thick portions: In certain baked goods, like cookies or brownies, the edges are thinner than the center. Thinner portions tend to cook faster than thicker ones, resulting in the edges becoming crispy or overcooked while the center remains underdone.
Pan material and color: The type of baking pan you use can influence how heat is absorbed and transferred. Dark-colored pans tend to absorb more heat and can cause the edges to cook faster, while lighter-colored pans reflect more heat and can result in more even baking.
Incorrect rack position: Placing the baking pan too close to the oven's heating element can cause the edges to cook faster than the center.
Overcrowding: If you bake multiple items at once and place them too close together on the baking sheet or rack, it can hinder proper air circulation and cause uneven baking.
To help mitigate these issues and achieve more even baking:
- Use an oven thermometer to ensure your oven is at the correct temperature and adjust if necessary.
- Consider using light-colored baking pans to promote more even heat distribution.
- Avoid overcrowding the oven and leave enough space for air circulation around each item.
- For cookies or cakes with a tendency to overcook on the edges, you can try using an insulated baking sheet or a baking strip to help regulate the heat.
Additionally, keep in mind that different recipes may require slight adjustments in baking time and temperature, so be sure to follow the specific instructions for each recipe to achieve the best results.