Hi guys! Recently my mom just moved in with me. There are some things that she does in her baking that puzzle and baffle me. So I would like to ask in this forum if what she does were correct and normal. Yesterday she made carrot cakes using disposable aluminium loaf pans. Total 2 loaves. After she took the cakes out from the oven, she bang the disposable pans on the counter a few times. Bang it like how we bang the cake tin to remove air bubbles before baking. Also, I do think that she overmixed her cake batter. So her carrot cake turned out to have crusty tops, even after it has completely cool down. Can anyone please tell me what caused the crusty carrot cake top? Another thing, if a cake recipe calls for 200g of caster sugar, she would cut it down to 100g or sometimes 80g. From my understanding, cutting down too much sugar will cause the cake to be dry, won't it? Thank you in advance to anyone who takes the time to read my post and respond to it.