how to avoid brown cake edges
Sorry for the poor quality of these pics, I snapped them with my cellphone, not intending to post in this way. But I figured it might help some of my cake buddies, so posting despite the poor quality!
This is how I make sure my cakes are moist all the way through, and don't have those brown edges I always discretely throw away!
I soak strips of towel in water and wrap them around my tin, simple as that. It slows down the baking of the edges, giving the centre time to catch up. And gives you a flat top too, no need to level your cakes.
I've also used paper towels soaked in water, wrapped in foil. That method rocks, they stay moist longer, but it's way fiddlier than a strip of towel. You can buy silver strips from Wilton, but to be honest I prefer the towels, they hold the water for longer (about an hour).
Note, your cake will take longer to bake, and this is not necessary if you have lovely heavy tins. My super expensive heavy-as-an-anchor cake tins don't need this, only the cheap and cheerful modern ones that most of us have in our collections.