CAKE DISASTERS: some reasons why your cake failed

from Tipnut

Some reasons why your CAKE failed:

Has A Hump ~or~ Dark Bottom

• The oven was overly hot when baking started
• Too much flour used

• Pan too deep or large, keeps top from browning
• Dark pans absorb more heat, place on higher oven rack (same with pyrex)
• Pan was warped which caused uneven browning

Has Deep Cracks or Has Fallen

• Temperature too high
• Too much: flour or baking powder

• Temperature too low
• Peeked while baking
• Removed from oven early
• Too much: shortening or sugar or bicarb or baking powder
• Not enough flour

Coarse Texture ~or~ It’s Running-Over

• Temperature not high enough
• Batter over mixed
• Too much baking powder or flour

• Temperature not high enough
• Pan not large enough
• Too much baking powder or sugar

It’s Tough or Doughy



.       Temperature too hot

• Not enough shortening or sugar
• Too much flour

• Temperature too low
• Left in pan too long after removing from oven

Light In Color ~or~ Browned Edges

• Temperature too low
• Another pan too close while baking

• Oven too full
• Tin touching another one or oven wall

Not Large Enough

• Temperature too high
• Not enough baking powder
• Over mixed batter
• Oversized pan