What’s worse than spending hours baking in the kitchen and having your cake flop?
If it happens twice.
If your cake didn’t quite turn out as expected, have a look at the reasons below and be sure to adjust your recipe the next time you try it.
A doughy cake
- too little raising agent
- baking time too short
A heavy cake
- too little raising agent
- too much flour
- mixture not creamed enough
- flour mixed in too vigorously
A dry cake
- too much raising agent
- not enough liquid or butter
- kept too long in oven
A sunken cake
- too much liquid, raising agent or sugar
- too little flour
- using self raising flour for rich cakes
- oven door opened too soon or cake moved during baking
A badly cracked top
- oven too hot
- Cake tin too small
Fruit sunk to bottom
- fruit not properly dried
- cake mixture too thin
- too much raising agent
- fruit added before flour
Crusty, sticky and moist
- too much sugar used
Uneven surface
- tins too near sides of oven
- oven heat uneven
- oven shelf not level