Cake Troubleshooting Guide

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Owen Oliver
6 years ago
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Coarse, Open Grain Oven Temperature Too Low Use correct temperature: 370 F-380 F

Batter Temperature Too High Use ingredients at correct temperature: 68 F-72 F (20

Old Batter Do not let batter stand for more than 20 minutes.

Poor Grade of Shortening Use a quality high-ratio cake shortening.

acting). Batter Too Stiff Creaming At High Speed Use slower speed.

1 Coarse, Open Grain Oven Temperature Too Low Use correct temperature: 370 F-380 F (187 C-193 C). Mix less in first stage. Batter Temperature Too High Use ingredients at correct temperature: 68 F-72 F (20 C-22 C). Mix less in first stage. Old Batter Do not let batter stand for more than 20 minutes. Excess Sugar or Leavening Decrease amounts. Poor Grade of Shortening Use a quality high-ratio cake shortening. Wrong Type of Flour or Leavening Use correct type of flour or leavening (double acting). Batter Too Stiff Creaming At High Speed Use slower speed. Shrinking or Low Use correct temperature: 370 F-380 F (187 C-193 C). Mix less. Pan Overgreased Use less grease. Use all-purpose or cake flour. Not Enough Batter in Pans Lean Formula Use more sugar or shortening. Too Much Liquid in Batter Excess Leavening 1

Thick, Tough Crust Baked Too Long in Cool Oven Excessive Amount of Sugar in Dough Reduce sugar content.

Insufficient Sugar or Shortening Excessive Egg Content Batter Eggs Overbeaten Beat less.

Insufficient Sugar, Shortening or Leavening Too Much Top Heat Decrease top heat.

2 Thick, Tough Crust Baked Too Long in Cool Oven Excessive Amount of Sugar in Dough Reduce sugar content. or Too Strong Pan is Extra Deep Use shallower pans. Insufficient Sugar or Shortening Excessive Egg Content Batter Eggs Overbeaten Beat less. Crust Cracks on Top Double-pan the cakes. Insufficient Sugar, Shortening or Leavening Too Much Top Heat Decrease top heat. Batter Tight Close Grain Too Much Water Insufficient Leavening Wrong Type of Flour or Leavening Use cake flour or double acting leavening. Too Much Invert Syrup Insufficient Sugar or Shortening (Lean Formula) Batter Too Warm Keep batter at proper temperature: 68 F-72 F (20 C-22 C). Sticky Crust Excessive Sugar Decrease sugar. Too Much Steam in Oven Open damper slightly. Excessive Shortening Lack of Sugar on Cooling Cloths Sprinkle a little granulated sugar on cloths. Improper Cooling Cool appropriately. 2

Cake Peaks in Oven Lean Formula Increase sugar and shortening.

Cake Too Tender Too Much Oil/Shortening Mix longer.

Mixing Sugar Too Coarse Use finer granulation.

3 Cake Peaks in Oven Lean Formula Increase sugar and shortening. Not Enough Batter in Pans Scale cakes heavier. Cake Too Tender Too Much Oil/Shortening Mix longer. Too Much Sugar or Leavening Not Enough Eggs Dry Crumbly Cake Use of Lean Formula Use richer formula. or Weak Batter Stiff Excess Sugar, Shortening or Leavening Cold Oven Improper Mixing Sugar Too Coarse Use finer granulation. Sugar and Shortening Overcreamed Cream sugar and shortening properly. Mix is Curdled Shortening is Cold Use shortening at 70 F- 75 F (20 C-24 C). Eggs Not Thawed Out Use eggs at 64 F-68 F (18 C-20 C). Old Batter Do not let batter stand for more than 20 minutes. 3

Cake Falls in Center Oven Temperature Too Low Cake Bumped During Baking Handle cakes carefully. Altitude If at high altitude, reduce leavening.

Tunnels and Holes or Improper Blending of Leavening Blend leavening thoroughly with flour.

Batter Too Stiff Insufficient Sugar Mixing At High Speed Use lower speed.

4 Cake Falls in Center Oven Temperature Too Low Cake Bumped During Baking Handle cakes carefully. Altitude If at high altitude, reduce leavening. Insufficient Eggs Excess Sugar, Shortening or Leavening Overcreaming Cream less. Tunnels and Holes or Improper Blending of Leavening Blend leavening thoroughly with flour. Incorrect Creaming Temperature Batter temperature should be 68 F-72 F (20 C-22 C). Batter Too Stiff Insufficient Sugar Mixing At High Speed Use lower speed. Too Much Sugar Batter Curdled Eggs Too Cold Use eggs at 64 F-68 F (18 C-20 C). Low Volume or Use correct temperature: 370 F-380 F (187 C 193 C). Batter Temperature Too High Use mix at 68 F-72 F (20 C-22 C). Insufficient Leavening Mix Too Stiff Batter Too Soft Inferior Eggs Use quality eggs. Not Enough Dough in Pans Scale cakes heavier. Eggs Too Cold Use eggs at 64 F-68 F (18 C 20 C). Old Leavening Use fresh leavening. 4

Cupping Air Trapped Under Liner Place liner in pan firmly. Decrease bottom heat or use double-pan. Moisture in Pan Dry pans thoroughly before use.

Uneven Heat in Oven Check oven burner for defects. Hot Spots in Oven Eliminate hot spots, if possible, and check oven burner for defects.

Uneven Distribution of Leavening Blend leavening thoroughly with flour. Uneven Distribution of Sugar Distribute sugar thoroughly. Slanting Hearth/Shelves Use level hearth.

Sugar Too Coarse Use finer granulation. Too Much Acid in Dough Decrease acid content of batter. Sugar and Shortening Overcreamed Cream properly.

5 Cupping Air Trapped Under Liner Place liner in pan firmly. Decrease bottom heat or use double-pan. Moisture in Pan Dry pans thoroughly before use. Pan Overgreased Grease pans carefully. Uneven Cake Uneven Pan Use quality, level pans. Uneven Spreading of Batter Spread evenly throughout pan. Uneven Heat in Oven Check oven burner for defects. Hot Spots in Oven Eliminate hot spots, if possible, and check oven burner for defects. Batter Improperly Mixed Mix batter properly. Decrease bottom heat or use double-pan. Too Much Top Heat Decrease top heat or cover cakes with paper. Uneven Distribution of Leavening Blend leavening thoroughly with flour. Uneven Distribution of Sugar Distribute sugar thoroughly. Slanting Hearth/Shelves Use level hearth. Wet Texture Use of Lean Formula Use richer formula. or Weak Batter is Stiff Too Much Sugar Excess Shortening or Leavening Decrease eggs; increase milk and leavening. Sugar Too Coarse Use finer granulation. Too Much Acid in Dough Decrease acid content of batter. Sugar and Shortening Overcreamed Cream properly. Mix is Curdled Shortening Too Cold Use shortening at 70 F-75 F (20 C-24 C). Cold Oven Get more tips at progressivebaker.com The situations identified above apply to most cake varieties and types. Please use your discretion when identifying a concern that may apply to your products Cargill, Incorporated. All rights reserved. 5

Oven Temperature Too Low Use correct temperature: 370 F-380 F (187 C-193 C).

Oven Temperature Too Low Use correct temperature: 370 F-380 F (187 C-193 C). Cake Troubleshooting Guide CAKES HELPFUL HINTS Over greased cake pans cause the cake edges to shrink. Higher the bake heat, the higher the peak. Cooler bake temperature for flatter cakes. COARSE, OPEN