Common Mistakes in Cake Baking

There is little doubt that a person with a perfect cake baking to know. It's strange, really, how some people can make a perfect pie every time, and there's the rest of us can follow that all details on the back of a box cake mix and one with a cracked top and a scorched earth . It does not matter how hard we try, our cakes are bearable at best, but really capture the perfect cake grandma's dream is long gone. After many failed attempts, you may not even want to try again, but here are some tips to help you overcome some of the most common mistakes cake baking.

If your cakes tend to have a course texture, it's probably one of the two problems. A common problem is adding too much baking powder in the mixture. The other is not enough liquid in the mixture. A less likely possibility is that the sugar and butter were not mixed well enough to make a smooth batter. Another thing that can lead to a coarse cake with the low temperature in the oven. Not all ovens are 350 degrees when the button is set to 350 degrees. Some ovens are hotter or colder than the thermostat reads. You can use a heat resistant thermometer to see if your oven "setting to the actual temperature of the oven.

If you tend to cakes that seem too difficult to break away from the baking sheet, there are a few reasons. It can be something as simple as the pan with more oil and flour. If you do not remove the cake from the pan at the right time can also cause this problem. If you try to remove it too early it may be too hot to release it from the pan, but on the other hand, if it remains in the pan until it has cooled completely cause the same problem. Time slip cake the same way as you would cooking time, as recommended in the recipe. Another way to circumvent this problem is that the pan cool on a rack so that air is open to the bottom of the cake.

If your cake has a tendency to become too dry, it is usually caused by too much flour or too much baking powder. Obviously not enough liquid in the mixture will cause the same problem. Using high temperatures and even lower temperatures, but too long.

There are many problems that a cake to "fall" or sink in the middle can cause. One is excess liquid in the dough is used. Opening the oven door during cooking can also cause this problem, and then the door slam will often cause the heart to sink. Not enough cooking time is another common cause of this. Occasionally you baking powder, which is getting old and it does not do his job during baking can be a culprit. Fresh produce and keep the door during baking of the cake will probably avoid this problem.

Hopefully these tips will help you a cake as good as grandma to do. Good luck and happy baking!