When a Good Cake Recipe Turns Out Bad

Sometimes, even if we followed the cake recipes strictly up to the last words, we still find that some things are wrong with our cakes recipes are pretty straightforward. But because of some practices such as alteration of ingredients or natural calamities such as uneven oven heat, our good cakes recipes turn out badly.

When such an incidence occurs, it is likely that your cake disaster falls into one of these common reasons:

Uneven rising of the cake:

§ One good reason would be that your flour was not mixed evenly to the main mixture.
§ The temperature of your oven is too high or unevenly distributed throughout the oven.

Overflowing of the cake mixture:

§ See to it that the batter only fills 2/3 of the pan.

§ Right size of the pan is crucial, please check the instructions in the cake recipe.

Denser or heavier cake:

§ Most cake recipes require the use of large eggs, never use small eggs as substitutes.

§ Whisking of the eggs allows the incorporation of air into the mixture. Always assure that the exact time indicated in the recipe is followed.

§ Folding of flour must always be done in low speed unless other instructions are presented.

§ Often recipes require melted butter. Make sure that once you pour melted butter into the mixture, its temperature is not too hot as this may cause shrinking of the foam.

§ It is also likely that the main cause is too low temperature. If your oven does not provide exact temperature readings, it would be a good decision to invest on a premium thermometer.

The top of the cake dropped:

§ This problem maybe attributed to too high oven temperature.

§ Or may be caused by too short cooking time.

§ Draft can be created when the oven door is frequently opened while cooking or it is opened too early after the cooking duration. Please refrain from too much opening of the oven door.

If the batter separates or curdles:

§ Assure to it that when using ingredients all are in room temperature.

§ Cream the sugar and butter evenly before adding the eggs or it may also be that the eggs are added to quickly.

§ Coagulation of the batter may also be the effect of too high speed in blending the flour into the creamed mixture.

§ Again, temperature must carefully be watched as too much heat can separate the components of the batter.

Cracking at the top of the cake:

§ Any baker knows that even distribution of heat is achieved most possibly at the center section of the oven. Please see to it that the cakes are baked at the center rack to avoid cracking of the cake's top layer.

§ Premature formation of the crust may also cause cracks since the center section of the cake may burst due to continued heat. Please check the temperature of the oven.

Sinking of dried ingredients at the bottom of the cake (e.g. raisins, nuts or dried fruits):

§ Too heavy or too large dried ingredients would normally sink, check the indicated size in the cake recipe.

§ Sliding may also cause this condition, this may be prevented if the sugary syrup of the items are lessened or removed.

§ Dust the food items with flour if possible. This will cause more resistance.

§ Avoid overbeating or making too moist mixture. This will not be able to keep the dried ingredients in place.

§ Too low temperature will cause the batter to melt prior to the settling of the dried ingredients in their places.

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