Start by knocking 20C off the stated cooking temperature, i.e. It could also be due to the fact that there weren’t enough raising agents used. 1. Lv 7. When I buy them from the store, I don't taste the hard breading from their cakes. years ago it was not like this. However seasoned a baker, we all have those cake baking disasters that can only be rectified by strategic application of whipped cream, a heavy shower of icing sugar and/ or a mountain of fruit. My cake is overcooked and thin but the texture is good. Unfortunately, the effect â once again â is a domed and cracked cake. The problem occurs when you stick the cake into the oven to bakeâand the pan. The mixture could be too soft due to not enough ingredients or if there is too much liquid added. But don’t panic, frosting will cover a world of sponge sins! Of course this depends on the recipe, but youâll find that a lot of my cake recipes call for sour cream. Some cakes, such as chiffon cakes, call for a lot of egg and this is just the recipe. Use a smear of butter on the inside of the tin to stick the parchment in place. My cake has peaked in the middle and is cracked. This happens when the cake tin is too small. If your cake is not cooked but is starting to brown on top then cover it in tin foil or baking parchment â this will make sure the centre continues to cook but the outside doesnât. There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn’t go in the oven as soon as the mixture was ready or c/ there’s too much raising agent. Creaming the butter and sugar is an important stage in the sponge making process and should be done until it is light and fluffy, for at least 5 minutes. This gives the cake a chance to finish baking from within and acclimate itself to room temperature. Make cake pops. One, if you overcooked it, it would dry out and become hard. Subscription offer: Get 5 issues for only £5. This happens when a/ there’s too much raising agent, b/ the cake tin’s too small or c/ the oven temperature is too high. Then as the inside of the cake heats up and starts to rise it has to break through the crust to have the space to expand. If you’re experimenting with different sized tins, a good rule of thumb is to only fill tins two-thirds full and to check with a metal skewer in the centre to see if it is baked through. Cakes sometimes develop a hard, dark crust around the edges, where the batter was in contact with the pan. * The oven temperature is too high and you should either get a oven thermometer or have a service person come in and adjust it. Magazine subscription – 5 issues for only £5. I donât have enough information to know exactly what is happening, but I do have a few tips. Make sure your baking tin is well lined. Also, check your raising agents are in date as out-of-date ones won’t have the same oomph. 4. Check you put the right amount of wet ingredients in, e.g. No change in ingredients or method of baking. My cake sank when it was baking. After removing your cake from the oven, let it cool slightly in the pan until the top feels firm. Similarly, you don’t want to put too much of any dry ingredients in, as these absorb moisture. my pound cake will separate from the cake on top. Switching to light-colored pans, or reducing the oven temperature by 10 to 25 F, can help. Allow the balls to chill until firm and then stick cake pop sicks into each pop. but the cake is not as light. The top tastes great it just won't stay on the cake. if it says to cook a cake at 180C, cook it at 160C. Combine them together and roll the mixture into medium-sized bowls. Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked. Also it sinks down after rising or setting can you please help me out with it i would be grateful. Recently my pound cakes have started forming a crust on the top that separates from the cake once I take it out of the pan. Sign up to read the latest news from our blog! There are a few reasons why your cake may have turned out hard. Couple of ideas on this; * The oven rack is too low in the oven. It’s better to try and mask an overly eggy cake with a dash of edible flavouring, such as good quality vanilla extract. 3. A bitter taste could be due to too much raising agent in the mix. A little dry but i guess its ok. Let us know if you have any tips for avoiding or hiding mistakes. Using a cooling rack or your hand to catch the sponge, flip the tin and hopefully the sponge should come free. The cake hasn’t been cooked for long enough. My cake is burnt on top but still isn’t cooked in the centre. Prevent this hard crust by making some changes to how you bake your cakes. But how do i stop the hard crust from forming on top? Use an oven thermometer to check your oven isn’t too hot, which could dry the sponge out. Using too much raising agents can make the cake rise too much too quickly and it implodes on itself. Too small and your cake might burn at the top or overflow out of the pan, while still being a raw mess in the middle. When you check the cake before taking it out of the oven, a skewer should come out clean and the cake should feel the same in the middle as it does around the edges. My cake is flat and has large air bubbles on the top. It’s always best to use the tin size stated in the recipe. If your cake tastes too much of egg, we don’t recommend reducing the amount of eggs next time. My ingredients is 1 pound of confectioners sugar, 3 sticks butter, 6 large eggs, 2 1/2 cups all purpose flour, 1 teaspoon vanilla. Split mixture When your butter and sugar has been creamed for too long and looks like it is about to split (it will look curdled), it’s time to stop mixing and throw in the dry ingredients. Check the oven temperature. This will stop it from crumbling to pieces. Another reason could be that there wasnât enough raising agent. Run a knife around the edge of the tin to loosen it. Frosting will cover up any cracks. If your cake came out raw in the middle and you let it bake for the time suggested in the recipe, it could be that your oven is too cool. If your sponge has come out too heavy or dense but cooked through, this could be due to under-mixing. Beer 52 exclusive offer: Get a free case of craft beer worth £24. I turn my oven down to around 295 and my pound cakes bake for about two hours. Try tin foil over the top, or very watery icing sugar mix on top as they are cooling. This won’t make or break a cake, but go lightly next time you grease your tins. Why not join The Hummingbird Bakery mailing list for updates and news. My cake has spilled over the sides of the tin. My cake is flat and has large air bubbles on the top. Cake mixture overflowing We recommend filling your tins no more than two-thirds full to leave rising room. If the top of your cake is cracked, your oven is probably too hot. Two, if your oven temperate isn't exact, and runs a little hot, it would bake the cake too fast and dry it out. âIf the tin is too small or thereâs too much raising agent in the cake mix, there can be cracks. Choose one too big and it could end up a thin, dry pancake. Several things can go wrong when you are baking a cake; one of the most common problems is when the outside burns. December 5, 2012 at 5:50 am. hello iâve been trying an egg less chocolate cake for about 20 times and it gets either hard or rubbery. Pan placement is important as well, since a cake baked on the oven's top rack is more prone to cracking than one baked in the middle. This has the effect of frying the sponge when it melts to oil in the heat and can make cakes overly crispy or greasy at the edges. Donât underestimate the power of this ingredient! Sprinkle some powdered sugar on top of the cake to help absorb some of the moisture if the cake is a little sticky. When the top of a cake fractures, itâs got nothing to do with the preparation process of the dry and wet ingredients. If you can salvage it, we recommend using a small serrated knife to cut away any burnt edges and tops. My cake is overcooked and thin but the texture is good. (last one only on the basis that lemon drizzle cake goes nice and soft again on top once it has been drizzled) This happens when the cake tin is too big. Pound cake is supposed to have a crack on its top: it's an inherent characteristic that allows you to tell immediately that you have an actual pound cake and not any other kind of cake. An oven thermometer will help you check that the oven isn’t too cool. 63 comments to Why is my cake heavy and dense? It should be at room temperature before you wrap it or frost it. The cake tin is too small. Oven temperature is too high. « Older Comments 1 2. ayush. So when I turn the heat down and bake for two hours, the cakes come out alright. It might be offâ¦most ovens are. But have a little restraint and you'll be well rewarded. If your cake or has a badly cracked or peaked top you may have adding too much baking powder and/or bicarbonate of soda. It could also be that there is too much of a particular raising agent in there. If your cake is burnt beyond saving, then you won’t want to eat it as it will taste terrible. using large eggs (if asked for) rather than small and measuring liquids out properly. Additionally, the size of your cake tin could also be the culprit to causing cracks. one major reason for the failure of baking is the same... Daisyhill. No changes in recipe. If you over-beat the eggs, the air in the eggs will cause the cake to rise. 2. If itâs too hot the cake will cook too quickly and burn on top. You may also have overfilled the tin, or the cake may have cooked too quickly due to being too near the top of the oven or the oven being too hot. My pound cake crust separated from my cake after baking. This could be because a/ the cake mixture hasn’t had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there’s not enough raising agent. Make sure the cake is in the middle of the oven shelf - too close to one side or the other and the cake won't cook evenly. Love baking? Avoiding this pitfall is easy, just let the cake sit on a wire rack until totally cool. If it is still raw in the centre, cook for a few more minutes until a metal skewer comes out cleanly. This can cause the outside of the cake to cook faster than the inside, creating cracks. It could also be a symptom of it not being cooked enough, in which case, pop it back in the oven for a few more minutes. It may need a couple of ⦠This usually happens when too much butter or fat has been smothered around the tin to stop the sponge from sticking before the mixture went in. You can’t go wrong with baking parchment on the base and around the sides of your tin. This is because when I turn the heat up, the cake top bakes faster than the inside and the inside is always goey. Stuck to the tin If your cake is stuck, let it cool for half an hour or so. Experiment with our selection of classic cakes recipes. Often, even though the exterior of the cake has burnt, the batter on the inside is still not cooked. I recently make carrot cake twice, first attempt it was too soggy, I did a mistake, I cover the top of the tray with the oven aluminium so there is no direct heat, so later on after trying the cake, heated oven to the correct temperature and bake 15 minutes and no longer soggy and cake rise despite I cut out some already for testing, so lesson learned, don't cover it from direct heat. Take the cake out of the oven. I have this problem with lemon drizzle cake as well. 4. Cakes that Crack on the Top. 10. By entering your email address here you understand and agree that The Hummingbird Bakery Limited may use your personal data in accordance with our Privacy Policy (see link below). The batter contains too much raising agent. I am using my mother's recipe that I have used for at least 25 years. This happens when the cake tin is too big. Mixing is an important step in incorporating lots of air so that the sponge becomes light and fluffy. It could also be that there is too much of a particular raising agent in there. Then turn it out onto a cooling rack to cool completely. 9. This could be because a/ It will create a crust that will rise higher than the cake (the same way that eggs can create a crust in brownies, they can create a crust in cakes as well). Problem: My cake is flat and has large air bubbles on the top. The sides of my cake are crunchy or burnt. Use an oven thermometer to calibrate your oven correctly. And if you’ve recently had a disaster, go on, share it with the group. We know it's hard to wait. This traps moisture inside, causing that sticky texture. This cake mistake isnât a product so much of baking as what happens after you bake the cake. This could be due to the ingredients or the oven. Crumble the cake up into a large bowl and then add a cup or two of frosting. This could be that the oven temperature is too high, in which case, use an oven thermometer to check. I've used metal, glass, silicon pans. Have been using this recipe for many years. Make sure you bake your cake on the right temperature and pre-heat it properly. Keep the exterior of the cake from heating too quickly and ensure the interior cooks evenly. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. A pound cake is more dense than other shortening/butter-type cakes. The surface of the cake will therefore set very quickly, before the inside of the cake has had time to expand fully. A tacky top is typically caused by covering or wrapping the cake before itâs completely cooled. One problem, lots of possible reasons: a/ too much fat has been used to grease the tin, b/ the cake tin’s not sufficiently lined c/ the oven’s too hot, d/ the cake’s been left in the oven for too long or e/ it contains a fat not suitable for baking. 6. Culprit 1: The Oven Is Too Hot The most common cause is the temperature. This could be that the oven temperature is too high, in which case, use an oven thermometer to check. Having recently made a chocolate cake which looked perfect as it left the oven but not so great as it fell out of the tin in a sad and soggy heap, I decided to explore ways to avoid future tarnishes to my baking reputation. Because of its density, the batter on the outside bakes first and becomes firm and brown first. If your cake ended up pretty much dry and crumbly, cake pops are a good idea to save and fix up your cake. Its ALWAYS hard around the edges and I use regular non-stick spray. Make sure the cake is in the center of the oven. Let an undercooked cake bake until a metal skewer can be removed from the centre cleanly. I've tried everything. Smother on frosting to save the day! Set the cake on top of the stove or counter and let it cool or move it onto a cooling rack, depending on the recipe's instructions. If you’ve been similarly disappointed then read on…. When your cake splits or cracks, this means it has risen too quickly. This could be because the cake mixture didnât have enough air beaten into it or perhaps eggs were added too quickly and curdled. If your tin is overflowing, there is too much mixture or the tin is too small for the recipe. If you don’t, avoid filling the tin more than three-quarters full and adjust cooking times accordingly. The cake tin was too small or the oven is too high. Problem: My cake is very dense. If your cake failed to rise, check you put the raising agents in it. In addition to milk, add a Tablespoon or 2 of sour cream. If you suspect this could be an issue, check the accuracy of your oven with a good oven thermometer. Also, use a kitchen timer to check you aren’t leaving your cake in the oven too long. It could also be that the tin is too big so the sponge has spread too thinly. 1 decade ago. If the cake is cooked but sunken, it’s just one of those things, it could be an issue with raising agents. Cracked top When your cake splits or cracks, this means it has risen too quickly. This could be because a/ the cake didn’t go into the oven as soon as the mixture was finished or b/ the oven wasn’t hot enough when the cake went in. The dark edges are usually dry and overcooked, and leave your cake unattractive and less pleasing on the palate. Most common reason is when the oven door is opened too soon and the cake hasn't set up and baked properly. I've made cake from scratch, premade where you just add the oil, water and egg(s), etc. tried mixing in 1 1/2 tablespoon vegetable oil. We always use greaseproof paper cut to size to prevent sticking. Also, always place cakes on the middle shelf (or whichever means the cake is sitting in the centre of the oven); the heat may be too intense if the cake is baked on the top shelf.