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While they are still in the oven. Because
of variances across individual ovens, itLopsided cakesPans touching each other or oven walls.
is best to test for the proper consistency(bake unevenly)Batter spread unevenly in pan.
rather than solely relying on time andUneven heat distribution in oven.
visual appearance as an indicator.Oven is not level.
Cakes, cookies, biscuitsOven not preheated.
too brown on bottom or topPans touching each other or oven walls.
Using glass, darkened, warped or dull !
Cake problems may be in the mixing offinish metal pans.
the batter. Overbeating can cause cakeRack position too high or low.
structure to break down and excessiveIncorrect use of aluminum foil.
shrinkage of the cake. UnderbeatingOven temperature too high.
can result in lumpy cakes that may not
Pies don?t brownIncorrect rack position.be cooked thoroughly. All ingredients
Using shiny metal pans.
Temperature set too low.should be at room temperature?not
out of the refrigerator. Make sure to
follow the recipes directions for howCakes not done in centerTemperature too high.
long the batter should be mixed.Pan too small.
Baking time too short.
Pan not centered in oven.
Cakes fallToo much shortening or sugar.
Too much or too little liquid.
Temperature too low.
Old or too little baking powder."0
0,
Allow cake to cool in cake pan on a rack
Pan too small.for 10 minutes before removing. Larger
Oven door opened frequently (peeking).cakes (over 14 inches in diameter) may
Insufficient baking.take 15 minutes. If the cake has cooled
too long, reheat in the oven at 250°F forExcessive shrinkageToo little leavening.
a few minutes.Mixing batter too long.
Pan too large.
Oven temperature too high.
Baking time too long.
Cakes high in middleTemperature set too high.
or crackedOvermixing.
Make sure to follow recipe directionsToo much flour.
and use butter or margarine when it isPans touching each other or oven walls.
listed. Using a low fat substitute will
cause a recipe to fail. |
ACEC
