Reasons Your Cake Fails


Reasons Your Cake Fails. Tips for why your cake did not turn out right. How to make a perfect baked cake.

Has a hump:

Your oven was overly hot when baking started.

Too much flour was use.

Dark bottom:

Pan is too deep or large, which keeps the top from browning.

Dark pans absorb more heat. Place on higher oven rack. Same with Pryrex.

Pan was warped which causes uneven browning.

Has deep cracks:

Temperature was too high.

Too much flour or baking powder.

Has fallen:

Temperature was too low.

Cake peeked while baking.

Removed from oven too early.

Too much shortening, sugar, baking soda or baking powder.

Not enough flour.

The oven door has been opened before the cake has set.

The cake didn’t go in the oven as soon as the mixture was ready.

Course texture:

Temperature not high enough.

Batter over mixed.

Too much baking powder or flour.

Your cake is running over:

Temperature not high enough.

Pan not large enough.

Too much baking powder or sugar.

It’s too tough:

Temperature too hot.

Not enough shortening or sugar.

Too much flour.

Doughy cake:

Temperature too low.

Left in pan too long after removing from oven.

Too light in color:

Temperature too low.

Another pan is too close while baking.

Browned edges:

Oven too full.

Pans touching another one in your oven or side of oven.

Not large enough:

Temperature too high.

Not enough baking powder.

Over mixed batter.

Over size pan.

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