Allyson's Guide To Baking - What Went Wrong (part 1)
INGREDIENTS
METHOD
WHAT WENT WRONG
Texture too close
1. Too much liquid Too little raising agent Have not beaten the butter and sugar sufficiently when creaming The creamed mixture has curdled when the eggs have been added. A curdled mixture will not hold as much air. If it begins to curdle, beat in a little of the flour The flour has been beaten in not folded and air has been knocked out
Cakes Peak like Mt Everest or Crack
1. Oven too hot Cake is placed too close to the top of the oven Mixture is too stiff, not moist enough Cake tin is too small For quick cakes like muffins, the mixture over beating in the flour
Cakes sink in the middle
1. Too much liquid in the recipe ? the mixture is too soft Needs longer cooking time - If the oven is too hot, the cake can appear cook, but isn?t. Always test the center with a skewer Oven not hot enough ? cake will not cook accordingly Too mush raising agent for the mixture and it collapses
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