FAQs

WHAT ARE THE REASONS FOR CRACKS ON THE TOP WHILE BAKING A CAKE N HOW IT CAN BE AVOIDED?

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• The oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot. If the temperature is reading as correct or the problem persists, try reducing the temperature by 10°C and see if this helps – the temperature given in a recipe may be incorrect. Also, always place cakes on the middle shelf (or whichever means the cake is sitting in the centre of the oven); the heat may be too intense if the cake is baked on the top shelf.

• The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface.

• The tin is too small for the amount of batter. If this is the case, there is obviously nowhere other than up for the cake to go as it bakes, and it will inevitably dome and then crack. Using a larger tin will fix this easily.

• An imbalance in the recipe. Too much flour or too little liquid such as milk or eggs, for example, will cause the batter to be thick and less ‘flexible’, and result in cracking on the surface as the cake bakes, as well as a heavy, dense texture. Trying to fix an ingredient imbalance in a recipe can cause more problems than it solves, so the best solution for a ‘bad’ recipe is simply to try a new one from a trusted source.

• The mixture has been over beaten. Beating a mixture too much will develop the gluten, making the batter heavy. Ultimately, the effect will be similar to having an imbalance of ingredients. To avoid this problem, take note of the instructions in the recipe and only beat or mix for as long as it states. So next time you go to bake, make sure you turn on your oven before you do anything else to give it enough time to preheat!

Why Did My Cake Sink in the Middle? ​

​Baking is a wonderful pastime, but sometimes disaster strikes. Here are some of the most common reasons cakes fall in the middle:

• Incorrect oven temperature
• Underbaking the cake
• Expired baking powder
• Too much baking powder or baking soda
• Incorrect measurement of ingredients
• Opening the oven door too early
• Closing the oven door too sharply
• Overbeating the batter in the last stage
• Mixing the ingredients in the wrong order
• Incorrect moisture levels
• Incorrect pan size
• Cooling the cake too quickly
• Batter sitting too long before baking

The cake has soggy Edges

• The Cake was not released from the pan soon enough after the bake and condensation has occurred inside the pan
• To Avoid it release the cake from the pan after the bake

THe cake's crust is too hard

• It may cause because of too much oil when greasing the mold/ Pan.
• Oven is too hot
• The cake baked for longer time
• The fat content used was wrong (i.e. butter, oil, Margarine, etc) was wrong. 

The cake is flat straight from the oven

• Cakes are supposed to be a little puffed up right after baking. Your Leavening agent or self-raising flour could be expired

the cake shrunk

• Make sure the batter is not too cold before baking.
• The batter was over-mixed.
• There was not enough of your leavening agent.
• The cake pan was too big. 

there are holes in the cake

• The Batter is over-mixed.
• You waited too long to put the cake in the oven.
• You forgot to Preheat your oven.​