20 MAJOR BAKING FAULTS AND THEIR CAUSES

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Baking is an interesting aspect of food & life style. whether you are a hobby baker or a professional, there is always this joy experienced when the baking is successful. However, it can be sometimes unpleasant when your pastry does not come out as wanted

In this tutorial, we will be looking at 20 common baking faults and their possible causes.

                                   

 

1.CRACKED MIDDLE.

a. To much raising agents e.g. baking powder.
b. Cake tin too small
c. Oven temperature too hot
d. Too much flour

 

2. SUNKEN CAKE

a. Oven temperature too low
b. Oven door opened before the cake has set
c. Too much of a particular ingredient

 

3. SIDE OF THE CAKE CRUNCHY/BURNT

a. Too much fat used to butter pan
b. Oven temperature too hot
c. Butter not suitable for baking
d. Cake left in the oven for too long
e. Cake tin not sufficiently lined

 

4. CAN’T GET CAKE OUT OF THE PAN

a. Cake tin not well lined
b. Cooled too long

 

5. CAKE TOO DARK

a. Oven temperature too hot
b. Incorrect amount of water
c. Excessive sugar

 

6. CAKE BURNED ON TOP

a. Oven temperature too hot
b. Incorrect amount of water

 

7. CAKE SHINY AND STICKY

a. Oven temperature too cool
b. Not baked long enough
c. Too much sugar in recipe

8. CRUST TOO THICK

a. Excessive baking time
9. CAKE SHRINKS
a. Excessive liquid
b. Oven temperature too hot
c. Improper mixing procedure
d. Cake baked too long

 

10. CAKE ROSE UNEVENLY

a. Flour was not blended well into the main mixture
b. Oven temperature uneven
c. Oven temperature too high

 

INTERNAL CAKE APPEARANCE

11. CAKE VERY DENSE/ DENSE GRAIN

a. Enough air wasn’t beaten into the cake
b. Eggs added too quickly
c. Not enough raising agent
d. Excessive liquid
e. Improper mixing

 

12. COARSE AND IRREGULAR GRAIN

a. Improper mixing procedures
b. Stiff batter
c. Depositing batter carelessly into pan
d. Oven temperature too cool

 

13. OFF COLOR CAKES

a. Unclean equipment
b. Oven temperature too cool
c. Improper mixing procedure

 

14. SUNK FRUITS

a. Fruits are too large/heavy
b. Sugary syrup on outside of fruit was not washed off causing fruits to slide through mixture when heated
c. Cake mixture over beaten/ too wet so could not hold fruit in place
d. Oven temperature too hot

 

15. BURNT ON TOP, ISN’T COOKED IN THE MIDDLE

a. Cake tin too small
b. Oven temperature too hot

GENERAL FAULTS

16. BATTER OVERFLOWED

a. Wrong adjustments to recipes
b. Cake tin too small

 

17. POOR FLAVOR

a. Improper mixing procedure
b. Faulty baking conditions
c. Improper cleaning of equipment

 

18. CAKE TOO TOUGH

a. Excessive mixing
b. Batter too stiff( insufficient water)
c. Batter too thin( excessive water)

 

19. LACKS BODY STRUCTURE
a. Excessive mixing
b. Insufficient liquid

 

20. DRIES OUT TOO SOON

a. Excessive baking time
b. Insufficient liquid
c. Improper mixing procedure

 

Hope these Tips help someone……Happy baking

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