The Essential Guide To Baking

oven temperature may have been too hot. Check the temperature with a small thermometer, one

that's made for ovens.

IF YOUR CAKE STICKS TO THE PAN: You may have not greased and floured the pan enough. You

probably let the layers cool too long in the pan before trying to remove them. Not baked long

enough.

IF YOUR CAKE'S CRUST IS SHINY AND STICKY: Your oven may be baking too cool. Check the

temperature with an oven thermometer. You may have removed the layers from the oven too soon.

You probably have used too much sugar in the recipe.

IF YOUR CAKE'S TEXTURE IS TOO COARSE: You may have used too much baking powder. Your

oven temperature may have been set too low. You used all−purpose flour instead of cake flour.

You probably under mixed the sugar and shortening.

IF YOUR CAKE'S TEXTURE IS TOO DRY: You may have left the layers in the oven too long and they

over baked. You may have beaten your egg whites too long. You may have added more flour than

the recipe called for. You may have added less shortening or liquid than the recipe called for.

You may have left out some of the sugar.

HERE IS A QUICK TOUR OF CAKE PROBLEMS AND CURES:

EXTERNAL APPEARANCE

Crust too Dark −−− Causes:

Oven too hot.

Excessive top heat.

Cakes too Small −−− Causes:

Scaling weight too low.

Oven temperature too high.

Batter temperature too high.

Batter temperature too low.

Incorrect amount of water.

Cakes burnt on top −−− Causes:

Oven temperature too hot.

Incorrect amount of water.

Crust too thick −−− Causes:

Excessive baking time.

Cake falls during baking −−− Causes:

Excessive jarring or moving of the cake during baking.

Oven temperature too low.Excessive mixing of the batter.

Cake shrinking −−− Causes:

Excessive liquid.

Batter too cold.

Oven too hot.

Improper mixing procedure.

Cake Baking