/ck/ - Food & Cooking

Hey /ck/, total amateur at baking here. I made marble cake last week and while it was very nice tasting, an annoyingly hard and dark crust formed around it, even tough I stuck to the temperature and time the recipe had. I figured there's something wrong with my oven and I was gonna do it again today, so I wanted to either reduce the heat 20 degrees celsius or put a little pot with water in the bottom of the oven to somewhat simulate a steam oven like my cooking instructor told me to do with berad eons ago.

Are those bad ideas? Is this inevitable and is always fixed with sugar or frosting? What would you do?

>that time when youtube was flooded with porn