Not cold before storing in tin. Stored in same tin as cake — the biscuits absorb the mixture from the cake. Stored in a moist enviroment.
If biscuits contain glace cherries, apricots etc, the moisture from these seeps into the biscuit. Too much liquid — much better to have icing too thick, then it can be let down with more liquid very carefully and slowly. Baking Tips Always read the recipe carefully, weigh ingredients using accurate measures and scales and follow the order of the recipe making sure nothing is missed out - ticking off ingredients and instructions as you complete them.
Here are some questions and answers which I hope will help. Q: Why do cakes sink? A: Oven door opened too soon or under baking. Q: Why do cakes crack when baking? A: Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks. Q: How do you tell if a cake is cooked? A: Sponge cake — springy to the touch, shrinking slightly from the sides of the tin. Q: Why do some baked cakes have a speckly top?
If you make any mistakes with your measurements for example, using one tablespoon instead of one teaspoon , you can end up with a cake that rises too much in the oven—and then deflates dramatically. For this reason, it is important to be meticulous about correctly measuring your ingredients. Note about self-rising flour: Check what kind of flour you are using. Self-rising flour, also called self-raising flour, contains baking powder, so if you are using this kind of flour you may have too much baking powder in your batter without even realizing it.
Cake recipes are very precise. Whereas if you're making a roast chicken that calls for garlic and rosemary but you don't have any rosemary, you can swap it for lemon and still end up with a perfectly good meal, you can't do that with cakes unless you really know what you're doing.
When it comes to cakes, being a couple of ounces short of flour or not having enough eggs can be the difference between success and failure. Without the correct quantities and proportions, the cake won't have the correct structure. It's like trying to build sandcastles with dry sand as opposed to wet sand—it just doesn't work. The reason for this is that every time you open the oven door, the inside temperature can drop quite a bit—by as much as 10 degrees Fahrenheit.
This may not seem like much, but it's enough to negatively affect the baking process. At this late stage, the minor temperature fluctuation that occurs when you open the oven door won't have catastrophic results. Even if you've successfully resisted the temptation to check on your cake until the final stage of the baking process, you still need to be careful about how you handle the oven door itself.
Close it too sharply, and your evenly rising cake could suddenly sink! We all know we're supposed to beat the butter, sugar, and eggs until they're light and creamy, but when it comes time to combine the wet and dry ingredients, it's very important to not overmix the batter. Usually, recipe instructions will advise you to "gently fold" or "lightly mix" the wet and dry ingredients until they are "just combined. Too much air in the batter can result in a cake that rises too much in the oven—and then falls.
If you're making a soup or a stew, it may not matter all that much in which order you add the ingredients. Baking, however, is very different. If you forget to add the eggs until the very end, or if you mix everything together in one bowl rather than preparing the wet and dry ingredients separately, you may pay the price with a ruined cake.
An evenly risen cake depends on certain chemical reactions occurring in the oven. If you don't follow the instructions exactly, those chemical reactions may not occur as planned. Make sure you read the instructions carefully beforehand. Clear your workspace and set out all of your ingredients so that you don't forget to add anything. Baking can be very sensitive to moisture either too much or too little , so if you live in a humid climate you may need to take extra precautions. It may be a good idea to store your dry ingredients in the freezer to keep moisture from naturally collecting in them.
When you're ready to bake, measure your ingredients carefully. You may even want to use a scale to measure, as weight is more precise than volume. Make sure you are using the pan size that is specified by the recipe.
You may think that a slightly smaller or slightly larger pan is close enough, but using the wrong pan size can easily lead to a cake that sinks.
A cake can fall if it cools too quickly, so you should avoid placing it in a drafty spot. Some bakers even advise a step-by-step cooling method that begins with turning off the oven, opening the oven door, and sliding the rack partway out with the cake still on it for a few minutes before moving it to a wire cooling rack. Although it's okay to let the batter sit out for a brief amount of time if you're waiting for something else to finish in the oven, it's generally best to get the cake into the oven as soon as it's ready.
As soon as the wet and dry ingredients combine, a chemical reaction starts to take place—and ideally, that process should take place in a hot oven. The heat facilitates the rising of the cake, and the countdown clock begins once all of the ingredients are combined. Nothing is more disheartening than spending an afternoon baking what's supposed to be a lovely cake—only to discover that the center has collapsed during the baking or cooling process.
I hope you now see that this isn't a reason to hang up your apron and give up on baking forever. These mishaps happen to the best of us. I hope that the baking tips I've shared here will give you a better idea of the reasons cakes sink, what you can do to prevent it, and how to salvage your cake if it has already collapsed. I had this sunken cake happen to me ,now I am not a baker but i was very unhappy so before trashing the cake i came up with another solution. I was baking in a convection microwave combo oven so i thought microwave cooks from the inside out,try to microwave it untel it.
I did and like magic it rose back to original height, I watched very closely for about 3 min with microwave on high when it got to correct height I let it cool down and my disaster cake was rescued. I wouldn't use in a microwave not able to work with metals inside. If you bake in glass pan any microwave will work. Haha, thank you! I overbeat my batter in the KitchenAid, I live in a humid place, I opened the door too early, let it shut hard, and I have no idea whether or not my oven is accurate.
I just purchased a new oven thermometer. Hopefully, my next cake will turn out better. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. I recommend using flower nails if you need to bake cake layers that are larger than a recipe calls for.
When I bake large cake layers or sheet cakes, I like to place a few flower nails evenly apart in the center of each pan. This helps the layers bake more evenly and quickly, because they help conduct heat into the center of the cake layer.
This will help ensure that your cake layers a similar thickness to what the recipe intended. If you find yourself with a cake sunk in the middle, there are a few things you can do to fix it. The easiest and quickest fix is to level the cake layer.
This allows you to cut away the under-baked or raw section, and leaves you with a level, undimpled cake layer. However, this only works the center only sinks a bit. If you notice that the center of your cake sinks right after you take it out of the oven, you can pop it back into the oven for a couple minutes. If all else fails, you can cut away the undercooked sections and just fill the cake in with a bit of extra frosting. I hope you found this post helpful, and that your cake layers bake through fully and rise nice and high from now on?
Hi, I have been baking the same cake for last 20 odd years with no problem. It bakes flat with baking strips and always baked light fluffy and moist. I have just moved and lately my cakes get a crack on the top even with baking strips. And they dip on the sides.
I have tried lowering the oven temp and baking longer. My baking powder is fresh, the ingredients are room temp. I don't know what else to try. Thank you. I baked a cake and substituted the flour with ground old fashioned oats. I also substituted the 1 tsp of low fat lemon yogurt with 1 tsp of non fat plain yogurt and added 1 drop of lemon extract.
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