Invest in good chocolate, fruit fillings, nuts etc.
You will taste the difference if you start with the best ingreedients.
Always use fresh eggs. Eggs separate best when cold, but egg whites whip up best at room temperature.
Butter gives the best flavor.
A cake is a treat.
Live a little
If the cake rose unevenly in the oven:
The flour was not blended sufficiently into the main mixture.
The temperature inside the oven was uneven.
The oven temperature was too high.
If the batter overflowed the pans:
Make sure you used the right size pan.
The temperature inside the oven was uneven.
The oven temperature was too high.
If the batter overflowed the pans:
Make sure you used the right size pan.
The uncooked mixture should fill the pan by no more than two-thirds.
If the cake is dense and heavy:The eggs were too small. Always use large eggs when baking.
Insufficient air was whisked into the egg and sugar mixture.
The flour was not folded in gently. Always mix in the flour at the lowest speed.
The melted butter was too hot when added, causing it to sink down through the whisked foam.
The oven temperature was too low.
Insufficient air was whisked into the egg and sugar mixture.
The flour was not folded in gently. Always mix in the flour at the lowest speed.
The melted butter was too hot when added, causing it to sink down through the whisked foam.
The oven temperature was too low.
If the top of the cake dropped:
The oven temperature was too hot.
The cake was not cooked long enough.
The oven door was opened too soon, which created a draft.
The cake was not cooked long enough.
The oven door was opened too soon, which created a draft.
If the batter curdles and separates:
The ingredients were not at room temperature.
The butter and sugar were not creamed together well enough before adding the eggs.
The eggs were added too quickly.
If the cake’s texture is too heavy:
The butter, sugar and eggs were not beaten together long enough.
The flour was beaten at too high a speed.
Too much flour was added to the creamed mixture.
The oven temperature was not hot enough.
The butter and sugar were not creamed together well enough before adding the eggs.
The eggs were added too quickly.
If the cake’s texture is too heavy:
The butter, sugar and eggs were not beaten together long enough.
The flour was beaten at too high a speed.
Too much flour was added to the creamed mixture.
The oven temperature was not hot enough.
If the top of the cake peaks and cracks:The oven temperature was too hot, causing the outside of the cake to bake and form a crust too quickly. As the mixture in the center of the cake continued to cook and rise, it burst up through the top of the cake.
The cake wasn’t baked on the center rack of the oven.
If raisins, dried fruit and nuts sunk to the bottom:
The pieces of fruit were too large and too heavy.
The sugary syrup on the outside of the fruit was not washed off- this caused the pieces of fruit to slide through the mixture as it heated.
The washed and dried fruit was not dusted with flour before being added to the mixture.
The cake mixture was over beaten or was too wet so it could not hold the fruit in place.
The oven temperature was too low, causing the mixture to melt before it set to hold the fruit in place.
HAVE A GOOD DAY.
The cake wasn’t baked on the center rack of the oven.
If raisins, dried fruit and nuts sunk to the bottom:
The pieces of fruit were too large and too heavy.
The sugary syrup on the outside of the fruit was not washed off- this caused the pieces of fruit to slide through the mixture as it heated.
The washed and dried fruit was not dusted with flour before being added to the mixture.
The cake mixture was over beaten or was too wet so it could not hold the fruit in place.
The oven temperature was too low, causing the mixture to melt before it set to hold the fruit in place.
HAVE A GOOD DAY.
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