We’ve all been there: you set out to bake the world’s most picture-perfect cake for a special occassion – complete with pretty icing, toppings and the works. And then, you open the oven to find a lumpy, cracked or sinking cake that’s not at all what you had in mind. It happens to the best of us, but there’s always a reason for these nasty appearances. Myfoodbook is here to help. Here’s where your cake baking efforts can go wrong: allow us to introduce you to common baking fails.
Once you know the reasons these things happen, you can avoid future soggy-bottomed fails and create works of wonder.
Correct your cakes: 10 common baking fails and why they happen …
- The hump
This can happen when the oven isn’t hot enough before you put your cake in. It can also be an indicator of too much flour.
- The sinking centre
This can common baking fail can signal that you’ve take the cake out of the oven too early or that there’s not enough flour in your cake.
- The cracks
If deep cracks appear, you may have set your temperature a little too high, or have added too much bicarb soda to your batter.
- The dark bottom
If your pan is too deep, the bottom of your cake can darken quickly, while the top doesn’t come close enough to the top of your pan to brown. You may also need to place your pan on a higher oven rack.
- The tough texture
This is a common baking fail that can result because of a number of things: your oven may be too hot, and you may be short on sugar and flour.
- The doughy texture
When you leave your cake in the pan, rather than putting it on a cooling rack, once it comes out of the oven, the texture can become a little doughy (which is a preference for some!). It can also happen if your temperature is too low.
- The coarse texture
Sometimes a coarse texture can eventuate when you add too much bicarb soda or flour, and mix your batter for too long (allowing it to dry out).
- The over-hang
Cup runneth over? Number eight on the list of common baking fails can indicate that your pan is too small, the temperature isn’t high enough in your oven, or you’ve added too much sugar and bicarb soda.
- The burnt edges
This problem can usually be solved simply, by making sure the edges of your cake tin aren’t touching the walls of your oven, or another tray.
- The shrinking cake
If your cake hasn’t risen or looks smaller than it should, your pan may be too big, or you may need to try again with more bicard soda. You might also need to turn the temperature up.
Once you’ve figured out where things may have gone awry in the past, try out these delicious cake recipes …
Cakes you can’t get wrong
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