Cake Troubleshooting Tips For Cake Problems

Cake Troubleshooting Tips
Cuz' When It Comes To Baking Things Can Go Wrong!


We've all had the situation where we thought we did everything just right and ultimately ended up with a cake disaster. If you're scratching your head trying to figure out what went wrong, keep reading as we may have the answer to your not so happy cake dilemma.


The following troubleshooting tips for cakes will help you fix the most common problems you might encounter. When it comes to baking a cake, several things can ultimately affect the outcome.

  • Wrong measurements. Refrain from the baking style of using a pinch of this and a handful of that method. Use your measuring spoons and cups and follow the recipe.

  • When you add the flour mixture to the creamed mixture, be sure to not overmix. Also, add the flour to the creamed mixture gradually and not all at once.

  • Wrong pan size.

  • Using a glass pan, but following the aluminum pan baking directions.

  • Wrong oven temperatures. Be sure your oven works properly and heats to the appropriate temperature.

CAKE TROUBLESHOOTING TIPS FOR COMMON PROBLEMS

PROBLEM: CAKE DIDN'T RISE

- Improper mixing
- Too much butter or oil
- Not enough baking powder or baking soda
- Baking powder too old
- Wrong size pan
- Oven too hot


PROBLEM: CAKE SINKS IN THE CENTER

- Batter over mixed
- Cake removed from oven too soon; not completely baked
- Oven temperature too high
- Opened oven door too often during baking
- Too much baking power or baking soda
- Too much liquid or sugar


PROBLEM: TUNNELS, CRACKED OR DOME TOP

- Too much flour
- Not enough baking power or baking soda
- Not enough sugar
- Too much liquid or eggs
- Batter over mixed
- Pan too close to oven's top heating element
- Opened oven door too often during baking
- Baked cake removed from pan too soon


PROBLEM: BATTER OVERFLOWED

- Too much baking powder or baking soda
- Too many beaten egg whites
- Over mixed batter
- Pan too small


PROBLEM: CAKE IS TOO DENSE AND HAS HEAVY TEXTURE

- Too much flour
- Too many eggs
- Too much butter or oil
- Not enough baking powder or baking soda
- Over mixed batter
- Over beating egg whites
- Pan too small
- Wrong temperature


PROBLEM: CAKE STICKS TO PAN

- Pan not greased sufficiently
- Salted butter used which causes cake to stick to pan
- Cake turned out of pan too soon after baking
- Cake cooled on flat surface rather than a raised rack
- Cake cooled in pan too long

PROBLEM: STICKY CRUST

- Too much sugar
- Under baked
- Oven temperature too low


PROBLEM: CAKE FALLS APART

- Too much baking powder or baking soda
- Too much sugar
- Too much butter or oil
- Improper mixing
- Oven temperature too low


PROBLEM: CAKE IS COURSE AND DRY; TOP IS HARD AND DARK

- Too much flour or sugar
- Too much baking powder or baking soda
- Not enough liquid
- Oven temperature too low
- Over baked



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