) *+
, , ' ' , " , 3
"" 7%&&9%'($&(&'.
While they are still in the oven. BecauseLopsided cakesPans touching each other or oven walls.
of variances across individual ovens, it(bake unevenly)Batter spread unevenly in pan.
is best to test for the proper consistencyUneven heat distribution in oven.
rather than solely relying on time andOven is not level.
visual appearance as an indicator.
Cakes, cookies, biscuitsOven not preheated.
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.Cake problems may be in the mixing of
the batter. Overbeating can cause cakePies don?t brownIncorrect rack position.
structure to break down and excessiveUsing shiny metal pans.
shrinkage of the cake. UnderbeatingTemperature set too low.
can result in lumpy cakes that may not
Cakes not done in centerTemperature too high.be cooked thoroughly. All ingredients
Pan too small.
Baking time too short.should be at room temperature? not
out of the refrigerator. Make sure to
Pan not centered in oven.follow the recipes directions for how
long the batter should be mixed.Cakes fallToo much shortening or sugar.
Too much or too little liquid.
Temperature too low.
Old or too little baking powder.
Pan too small.
#
.Oven door opened frequently (peeking).
Insufficient baking.Allow cake to cool in cake pan on a
rack for 10 minutes before removing.Excessive shrinkageToo little leavening.
Larger cakes (over 14 inches inMixing batter too long.
diameter) may take 15 minutes. If thePan too large.
cake has cooled too long, reheat in theOven temperature too high.
oven at 250°F for a few minutes.Baking time too long.
Cakes high in middleTemperature set too high.
or crackedOvermixing.
Too much flour.
Make sure to follow recipe directionsPans touching each other or oven walls.
and use butter or margarine when it is
listed. Using a low fat substitute will
cause a recipe to fail.
%% |
ACEC
