Cakes part 3 (Trouble shooting chart for cakes)

Question 1

Butter curdles during mixing

Answer 1

Ingredients too warm or too cold
Incorrect fat is used
Fat inadequately creamed before liquid Was added

Eggs must be at room temperature and Added slowly Use correct ingredients
Add a portion of the flour, then continue adding the liquid

Question 2

Cake lacks volume

Answer 2

Flour too strong
Old chemical leavener
Egg foam underwhipped
Oven to hot

Use a weaker flour
Replace with fresh
Use correct mixing method; do not deflate Eggs during folding
Adjust oven temperature

Question 3

Crust burst or cracked

Answer 3

Too much flour or too little liquid
Oven too hot

Adjust formula; scale accurately
Adjust oven temperature

Question 4

Cake shrinks after baking

Answer 4

Weak internal structure
Too much sugar or fat for the batter too support
Cake not fully cooked

Adjust formula
Adjust formula
Test for doneness before removing From oven

Question 5

Texture is dense or heavy

Answer 5

Too little leavening
Too much fat or liquid
Improper leavening
Oven to cool

Adjust formula
Adjust formula
Cream fat or whip eggs properly
Adjust oven temperature

Question 6

Texture is coarse with an open grain

Answer 6

Overmixing
Oven to cool

Alter mixing Method
Adjust oven temp

Question 7

Poor flavor

Answer 7

Poor ingredients
Unclean pan

Check flavor and aroma of all ingredients
Do not grease pans with rancid fats

Question 8

Uneven shape

Answer 8

Butter not incorporated evenly
Batter spread unequally
Oven rack not level
Uneven oven temperature

Incorporate fats completely Spread batter evenly
Adjust oven racks
Adjust oven temp