Problem solving cakes & muffins

Apricot_and_Vanilla_WedgesClose textured/heavy sponge

1. Insufficient beating of the fat and sugar, therefore insufficient
air incorporated into the mixture, which should turn from a pale golden colour to a light creamy colour.

2. Insufficient Egg Replacer and/or baking powder.

3. Wrong fat used – not as per recipe ingredients.

4. Too much liquid used. Ensure accurate weighing/measuring of ingredients.

Badly cracked top and inside boiled out

The cake has been placed in too hot an oven – this causes the outside of the cake/muffin to set and brown too quickly. When the inside begins to cook it expands and forces its way through the cooked layer. Cake rises then collapses.

1. Too much Egg Replacer and/or baking powder used – as the mixture cooks it is stretched beyond its capacity, as the gas from the raising agent escapes, the cake collapses.

2. This may also occur when the oven is too hot, as the raising agent is activated too soon and the mixture stretches, then falls.

Cake sunk in the middle

Too much sugar used – the lifting properties of the sugar have been too much for the strength of the mixture. Ensure accurate weighing/measuring of ingredients.

Fruit sunk to the bottom

1. The mixture was too moist when the fruit was added. 2. Fruit was washed or blanched and not dried sufficiently. Toss fruit in 1 x 15mlsp/1tbsp Low Protein Mix, taken from the weighed amount, to absorb any moisture before adding to the mixture.

3. Fruit was added to the creamed mixture, which allowed it to become coated with fat – thus causing it to ‘slip’ through the mixture.

4. Cherries present a difficulty due to their size they are inclined to sink. Cut into small pieces before adding to the mixture.

Cakes burnt on the bottom

1. Thin cake tin used and not lined. Always lightly grease and line tins with non-stick/silicone paper, especially on the base before use.

2. Cake was placed on too low a shelf in the oven, especiallycommon with gas ovens, where the heat is at the bottom of the oven.

Cakes stuck to the tin

Low Protein cakes will generally stick to cake tins, unless they are lined with non-stick/silicone paper.

If greaseproof paper is used, it is advisable to remove it from the cake as soon as possible after the cake has come out of the oven, otherwise it will be difficult to remove.

Dry texture

1. Cakes have been cooked for too long – check that your oven temperature is correct, different ovens/manufacturers do vary.

2. Dried fruit used in the cake was not very fresh and has absorbed moisture during cooking. To avoid this, blanch the fruit in boiling water, drain and rinse in cold water, dry thoroughly before adding to the cake.

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Rating: 7.5/10 (6 votes cast)
Problem solving cakes & muffins, 7.5 out of 10 based on 6 ratings

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2 Comments

  1. i wud like to knw happens if i dont use the greeseproof paper while baking cake or muffins

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  2. why does my sponge cakes bubble on top of cake, the cake is lovely and light and perfect texture I use 6ozs of flora, caster suger,flour, and 3 eggs 4, 8″ tins line with base line with greaseproof paper 190 for 25mins to 30mins please help

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    Rating: 3.0/5 (1 vote cast)

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