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Does your cake crack on top or sink in the middle?
Does the cake keep sticking on the mould or is sticky on the whole?
Do you end up with a hard or burnt cake?
From inappropriate oven temperature and excessive use of ingredients to wrong pan size and not following the recipe properly, there are ample reasons that can mar a cake.
Here are some common baking issues and tips to bear in mind the next time you’re looking to bake the perfect cake.
Q: Why does a cake crack on top?
- Excessive raising agent is used.
- Cake tin is small.
- Too much flour is used.
How to avoid:
- Bake at optimal oven temperature.
- Always use the correct pan size.
- Follow the recipe properly.
Q: Why does a cake sink?
Reasons: A cake might sink when the oven temperature lowers during the baking process. If you happen to open the oven for checking or if the power turns off before the cake sets, you may end up with a sunken cake. Other possible factors are:
- Oven temperature is too low.
- Overuse of an ingredient such as butter, sugar, baking powder, etc.
How to avoid:
- Open the oven only when the cake is set and not before that. Depending on the oven and size of cake, the time taken is around 30-40 minutes. To check the cake in between baking, use a cake tester instead of opening the oven.
- Bake at optimal oven temperature.
- Follow the recipe properly.
Q: Why do the cake sides get burnt?
How to avoid:
- Bake at optimal oven temperature.
- Don’t over-bake a cake.
- Ensure that the pan is buttered/floured and lined well.
- Make sure that ingredients are appropriate for baking.
Q: Why does the cake stick in the mould?
Q: Why does a cake brown too much?
Reasons: If only the cake top is over-brown, it may be because of the following reasons:
- Oven temperature is high.
- Incorrect measure of water or liquid used.
- However, if the cake is overall too brown, there could also be a third reason of excessive sugar used.
How to avoid:
- Bake at optimal oven temperature.
- Follow the recipe properly.
Q: Why is the cake sticky?
Reasons:
- Oven is not hot enough.
- Cake hasn’t been baked for enough time.
- Overuse of sugar.
How to avoid:
- Bake at optimal oven temperature.
- Ensure that the cake is properly baked.
- Follow the recipe properly.
Q: Why is the cake crust thick?
Reason: The cake crust might thicken if it is baked for more than the stipulated time.
How to avoid: Don’t over-bake the cake.
Q: Why does the cake shrink?
How to avoid:
- Follow the recipe properly.
- Bake at optimal oven temperature.
- Don’t over-mix or over-bake the cake.
Q: Why is the cake top uneven?
Reasons:
- Flour hasn’t blended evenly in the batter.
- Oven is not working properly or heat is not spreading uniformly.
- Oven is too hot.
How to avoid:
- Make sure the flour mixes properly in the batter.
- Bake at optimal oven temperature.
Q: Why does the cake top burn while inside is still moist?
Reasons:
- Cake pan is too small.
- Oven is too hot.
How to avoid:
- Use the correct pan size.
- Bake at optimal oven temperature.
Q: Why does the cake batter overflow?
Q: Why is the cake hard after baking?
Reasons:
- Batter is mixed excessively.
- Batter is too stiff due to less water.
How to avoid:
- Don’t over-mix the batter.
- Use correct amount of water as per recipe.
Along with keeping these useful tips in mind, a good microwave oven or built-in oven goes a long way in baking the perfect cake. IFB’s range of Convention Microwave Ovens offer multi-stage cooking and baking options, with 100+ Autocook settings. You can also explore IFB’s range of Built-in Ovens for all your baking needs, from cakes to cookies, and indulge in the goodness of a perfect bake.
