Fault Finding Flashcards
What is the reason the top of a cake would be cracked?
The oven was probably too hot
The creaming process of butter and sugar wasn’t done correctly
The tin was too small for the amount of mixture
What is one reason why the outside crust will be sugary?
The creaming process of butter and sugar wasn’t done correctly
There could be too much sugar in the mix
The sugar wasn’t fine enough e.g. granulated sugar, caster sugar
What could of caused the fruit sink in a cake?
There could have been too much liquid in the cake
The cherries could of been left in the syrup which would of made them sink.
Oven may have been too cool
What could of caused the top of the cake to collapse?
The oven door could of been opened a few times while cooking.
The cake was taken out the oven before it was fully cooked
One or more ingredients could have been left out
What could cause the cake to go dry?
There isn’t enough liquid in the cake.
The cake could be overcooked
There could be too much raising agent added
What can cause the cake to have a heavy texture?
The cake mix can have too much liquid in it
Not enough rising agent was added
The mix was curdled before cooking
Oven could of been too cool
Overbeating the mix can cause it to go heavy
What could cause the cake not to rise?
The oven temp could be too low
Plain flour was used instead of self raising
The creaming process wasn’t done fully
Not enough time creaming to trap air
