The skill and artistry of baking involves taking ingredients in exact proportions to ensure that the cake or pastry will come out perfectly. The measurements should all be precise – otherwise, it will be a complete waste of time, energy and money. Today, we’ll be looking into some of the most common cake baking problems, and the solutions to each one of them.
These days, people are looking for the best cake designs that they can get their hands on. You may have noticed how intricate the designs of today’s cakes are, and this takes quite a level of skill to pull off.
At the same time, a lot of people have taken interest in learning how to bake. They know that with a little imagination, they can make their cakes and pastries stand out. However, not everyone may have the proper knowledge on how to bake properly, which leaves the finish product quite a disaster.
Yes, baking is fun, but you need to know the basics of baking before you can create delicious cakes. Here are some of the most common cake baking problems that you may have encountered in the past:
What can you do to avoid the cake from getting burned on the edges?
Some bakers encounter this problem many times. It boils down to either a failure to follow the right temperature needed for baking, or a malfunctioning oven.
To avoid the cake edges from being burned, wrap around the cake tin a piece of cloth fastened with a safety pin to protect it from too much heat. However, be sure to check the oven regularly, in case the cloth catches fire.
Why do cakes sink in the middle?
This is also one of the common cake baking problems, leaving a lot of beginner bakers frustrated. The primary culprit is excessive whisking. Overdoing it will trap more air in the batter, which could cause the middle part of the cake to sink.
Why is my cake flat?
A flat cake may be caused by an expired self-rising flour or baking powder. Therefore, make sure to check the expiration dates of all your ingredients to ensure that you will not be encountering problems like this.
Why don’t the egg whites become fluffy when I beat them?
Eggs for baking should be used at room temperature. Add a pinch of salt to the egg whites to make them stiffer when whisked.
Why can’t I take off my cake perfectly from the tin?
Prior to pouring in the batter, coat the cake tin with enough grease and line it with baking paper. In doing so, you can prevent the batter from directly sticking onto the tin, making it much easier for you to take it out when it is done.
How would you know if the baking soda is still good to use?
To be certain the baking soda is still fresh, put 2 tablespoons of white vinegar into a small bowl and add 1 teaspoon of baking soda. If it froths immediately, it’s still good to use.
Can you replace unsalted butter with salted butter when the recipe calls for the latter?
You may use salted butter. However, remember to omit the salt among the ingredients to keep the cake from being salty. It may be actually safer to use unsalted butter since you can have more control over the amount of salt for the recipe.
Why shouldn’t pastry dough be handled too long?
Doing so may develop gluten and create a tougher texture.
How can I tell if my cake is cooked through?
You may use a skewer or a toothpick to go through the cake. If it comes clean, then the cake is good to go.
Have we answered your burning questions on some of the cake baking problems that you might have? We hope to have given the right solutions, so that you can create perfect cakes without fear of having to go through the same cake baking problems again.
