The perfect cake, rich, moist and velvety, are the products of accurately measure ingredients, proper preparation techniques, and carefully followed recipe directions. If a problem should appear in the finished product, on of the following may be the reason:
Coarse Texture
- Insufficient creaming
- Oven to slow
- Not enough liquid
Heavy, Compact Texture
- Oven to slow
- Extreme over beating
- To much sugar or shortening
Dry Cake
- Over beaten egg whites
- Over baking
- To much flour or leavening
Thick, Heavy Crust
- Baking to long
- Oven to hot
- Not enough sugar or shortening
Humps or Cracks on Top
- Oven to hot
- To much flour
- Pan placed to high in the oven
Moist, Sticky Crust
- Insufficient baking
- To much sugar
Cake Falling
-
Oven too slow
- Insufficient baking
- To much batter in pan
- Moving cake during baking
- To much shortening
Poor Volume
- Pan to large
- Oven to hot
- Not enough mixing
- Not enough leavening
If you will follow the simple steps, you will have the perfect cake every time.
