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Lopsided cakesPans touching each other or oven walls.While they are still in the oven. Because
(bake unevenly)Batter spread unevenly in pan.
Uneven heat distribution in oven.of variances across individual ovens, it
Oven is not level.is best to test for the proper consistency
rather than solely relying on time and
Cakes, cookies, biscuitsOven not preheated.visual appearance as an indicator.
too brown on bottom or topPans touching each other or oven walls.
Using glass, darkened, warped or dull
finish metal pans.
Rack position too high or low.
Incorrect use of aluminum foil.
Oven temperature too high.
Pies don?t brownIncorrect rack position.-
Using shiny metal pans.Cake problems may be in the mixing of
Temperature set too low.the batter. Overbeating can cause cake
Cakes not done in centerTemperature too high.structure to break down and excessive
shrinkage of the cake. Underbeating
Pan too small.can result in lumpy cakes that may not
Baking time too short.
Pan not centered in oven.be cooked thoroughly. All ingredients
should be at room temperature?not
Cakes fallToo much shortening or sugar.out of the refrigerator. Make sure to
Too much or too little liquid.follow the recipes directions for how
Temperature too low.long the batter should be mixed.
Old or too little baking powder.
Pan too small.
Oven door opened frequently (peeking).
Insufficient baking.
Excessive shrinkageToo little leavening.
Mixing batter too long.
Allow cake to cool in cake pan on a rack
Pan too large.for 10 minutes before removing. Larger
Oven temperature too high.cakes (over 14 inches in diameter) may
Baking time too long.take 15 minutes. If the cake has cooled
Cakes high in middleTemperature set too high.too long, reheat in the oven at 250°F for
or crackedOvermixing.a few minutes.
Too much flour.
Pans touching each other or oven walls. |