Crusty cakes can be hard when it can be caused by over baking and over flouring cake pans or using too much sugar in the recipe. The crust can literally fry when a pan is over greased and it can be burned if the flour is over baked. It’s made bad cake and it smells so bad too! But everyone loves crusty cakes and it is not like that I described. Crusty cakes are too good for the overall look and I guess that’s why everyone loves this type of cake.

Crusty cakes also make a good taste when they bake with proper steps. The secret is to take a brush on which you can make a paste of sugar, water, salt, and vanilla while last 10-15 minutes of baking. It makes the cake so crusty because after baking completing this paste turns into a delicate form with a sugary crust. So, at the top side bakers can add different flavors and contrast texturally.

But the one thing is every baker should know that the cake is not supposed to be too much crusty while baking or after baking. And for that, bakers have to set their oven temperature too high. Bakers can also cover the cake with tin foil before they start baking and protect the surface from the heat while the center is baking.

We can identify the bakery crust by outer the hard skin of bread or the shell of a slice. It may contain milk, sugar, or other ingredients that define the taste or texture. Generally, it is made up of other fat like water, flour, and salt. We can generally call a double crust of a cake or pie is that has both bottom and a top crust. The bottom crust is prepared first. Bakers can use creamy ingredients that will be used as a filling in the bottom crust.