Cake Troubleshooting Guide

*9450 RH_Cake_TroubleGuide_Pg1-r1 May 28, 2014 8.5" x 11" Cake Troubleshooting Guide

CAKES HELPFUL HINTS • Over greased cake pans cause the cake edges to shrink. • Higher the bake heat, the higher the peak. • Cooler bake temperature for flatter cakes.

COARSE, OPEN GRAIN POSSIBLE CAUSES

Oven Temperature Too Low Excess Sugar or Leavening Use correct temperature: 370°F-380°F (187°C-193°C). Decrease amounts. Overmixed Poor Grade of Shortening Mix less in first stage. Use a quality high-ratio cake shortening. Batter Temperature Too High Wrong Type of Flour or Leavening Use ingredients at correct temperature: 68°F-72°F (20°C-22°C). Use correct type of flour or leavening (double acting). Undermixed Batter Too Stiff Mix less in first stage. Use more liquid. Old Batter Creaming At High Speed Do not let batter stand for more than 20 minutes. Use slower speed.

SHRINKING POSSIBLE CAUSES

Oven Temperature Too High or Low Lean Formula Use correct temperature: 370°F-380°F (187°C-193°C). Use more sugar or shortening. Overmixed Too Much Liquid in Batter Mix less. Decrease liquid. Overbaked Wrong Type of Shortening Bake properly with solid, steady heat. Use a quality cake shortening. Pan Overgreased Excess Leavening Use less grease. Decrease amount. Flour Too Strong Use all-purpose or cake flour. Not Enough Batter in Pans Increase amount. *9450 RH_Cake_TroubleGuide_Pg2-r1 May 28, 2014 8.5" x 11"

Cake Troubleshooting Guide

THICK, TOUGH CRUST POSSIBLE CAUSES

Oven Temperature Too High Pan is Extra Deep Bake at lower temperature. Use shallower pans. Baked Too Long in Cool Oven Insufficient Sugar or Shortening Bake at higher temperature. Increase amount. Excessive Amount of Sugar in Dough Excessive Egg Content Reduce sugar content. Decrease amount. Flour Too Weak or Too Strong Batter Overmixed Use a quality cake flour. Decrease mixing time. Overbaked Eggs Overbeaten Bake properly with solid, steady heat. Beat less.

CRUST CRACKS ON TOP POSSIBLE CAUSES

Oven Temperature Too High Insufficient Sugar, Shortening or Leavening Bake at lower temperature. Increase amount. Stiff Batter Flour Too Strong Use more liquid. Use a quality cake flour. Too Much Bottom Heat Too Much Top Heat Double-pan the cakes. Decrease top heat. Batter Overmixed Decrease mixing time.

TIGHT CLOSE GRAIN POSSIBLE CAUSES

Too Much Water Too Much Invert Syrup Decrease liquid. Decrease amount. Stiff Batter Insufficient Sugar or Shortening Use more liquid. (Lean Formula) Increase amount. Insufficient Leavening Increase amount. Batter Too Warm Keep batter at proper temperature: Wrong Type of Flour or Leavening 68°F-72°F (20°C-22°C). Use cake flour or double acting leavening.

STICKY CRUST POSSIBLE CAUSES

Excessive Sugar Lack of Sugar on Cooling Cloths Decrease sugar. Sprinkle a little granulated sugar on cloths. Too Much Steam in Oven Improper Cooling Open damper slightly. Cool appropriately. Flour Too Weak Use a quality cake flour. Excessive Shortening Decrease amount. *9450 RH_Cake_TroubleGuide_Pg3-r1 May 28, 2014 8.5" x 11"

Cake Troubleshooting Guide

CAKE PEAKS IN OVEN POSSIBLE CAUSES

Oven Temperature Too High Egg Content Too High Bake at lower temperature. Decrease eggs. Stiff Batter Lean Formula Use more liquid. Increase sugar and shortening. Overmixed Flour Too Strong Decrease mixing time. Use a quality cake flour. Not Enough Batter in Pans Scale cakes heavier.

CAKE TOO TENDER POSSIBLE CAUSES

Too Much Oil/Shortening Too Much Sugar or Leavening Decrease amount. Decrease amount. Undermixed Flour Too Weak Mix longer. Use a quality cake flour. Not Enough Eggs Increase amount.

DRY CRUMBLY CAKE POSSIBLE CAUSES

Overbaked Sugar Too Coarse Bake properly with solid, steady heat. Use finer granulation. Use of Lean Formula Sugar and Shortening Overcreamed Use richer formula. Cream sugar and shortening properly. Flour Too Strong or Weak Mix is Curdled Use a quality cake flour. Add eggs and liquid gradually. Batter Stiff Shortening is Cold Use more liquid. Use shortening at 70°F- 75°F (20°C-24°C). Excess Sugar, Shortening or Leavening Eggs Not Thawed Out Decrease amount. Use eggs at 64°F-68°F (18°C-20°C). Cold Oven Wrong Type of Shortening Bake at higher temperature. Use a quality cake shortening. Improper Mixing Old Batter Mix properly. Do not let batter stand for more than 20 minutes. Egg Content Too High Decrease eggs. *9450 RH_Cake_TroubleGuide_Pg4-r1 May 28, 2014 8.5" x 11"

Cake Troubleshooting Guide

CAKE FALLS IN CENTER POSSIBLE CAUSES

Oven Temperature Too Low Overcreaming Bake at higher temperature. Cream less. Cake Bumped During Baking Insufficient Eggs Handle cakes carefully. Increase amount. Altitude Flour Too Weak If at high altitude, reduce leavening. Use a quality cake flour. Excess Sugar, Shortening or Leavening Wrong Type of Shortening Decrease amount. Use a quality cake shortening.

TUNNELS AND HOLES POSSIBLE CAUSES

Undermixed or Overmixed Insufficient Sugar Mix properly. Increase amount. Wrong Type of Shortening Egg Content Too High Use a quality cake shortening. Decrease amount. Improper Blending of Leavening Mixing At High Speed Blend leavening thoroughly with flour. Use lower speed. Incorrect Creaming Temperature Too Much Sugar Batter temperature should be 68°F-72°F (20°C-22°C). Decrease amount. Flour Too Strong Batter Curdled Use a quality cake flour. Add eggs and liquid gradually. Batter Too Stiff Eggs Too Cold Use more liquid. Use eggs at 64°F-68°F (18°C-20°C).

LOW VOLUME POSSIBLE CAUSES

Undermixed or Overmixed Wrong Type of Shortening Mix properly. Use a quality cake shortening. Oven Temperature Too High Inferior Eggs Use correct temperature: 370°F-380°F (187°C-193°C). Use quality eggs. Batter Temperature Too High Not Enough Dough in Pans Use mix at 68°F-72°F (20°C-22°C). Scale cakes heavier. Insufficient Leavening Eggs Too Cold Increase amount. Use eggs at 64°F-68°F (18°C-20°C). Mix Too Stiff Old Leavening Use more liquid. Use fresh leavening. Batter Too Soft Flour Too Strong Decrease liquid. Use a quality cake flour. *9450 RH_Cake_TroubleGuide_Pg5-r1 May 28, 2014 8.5" x 11"

Cake Troubleshooting Guide

CUPPING POSSIBLE CAUSES

Stiff Batter Moisture in Pan Use more liquid. Dry pans thoroughly before use. Air Trapped Under Liner Pan Overgreased Place liner in pan firmly. Grease pans carefully. Too Much Bottom Heat Egg Content Too High Decrease bottom heat or use double-pan. Decrease eggs.

UNEVEN CAKE POSSIBLE CAUSES

Uneven Pan Too Much Bottom Heat Use quality, level pans. Decrease bottom heat or use double-pan. Uneven Spreading of Batter Too Much Top Heat Spread evenly throughout pan. Decrease top heat or cover cakes with paper. Uneven Heat in Oven Uneven Distribution of Leavening Check oven burner for defects. Blend leavening thoroughly with flour. Hot Spots in Oven Uneven Distribution of Sugar Eliminate hot spots, if possible, and check oven burner for defects. Distribute sugar thoroughly. Batter Improperly Mixed Slanting Hearth/Shelves Mix batter properly. Use level hearth.

WET TEXTURE POSSIBLE CAUSES

Undermixed Egg Content Too High Mix properly. Decrease eggs; increase milk and leavening. Use of Lean Formula Sugar Too Coarse Use richer formula. Use finer granulation. Flour Too Strong or Weak Too Much Acid in Dough Use a quality cake flour. Decrease acid content of batter. Batter is Stiff Sugar and Shortening Overcreamed Use more liquid. Cream properly. Too Much Sugar Mix is Curdled Decrease amount. Add eggs and liquid gradually. Excess Shortening or Leavening Shortening Too Cold Decrease amount. Use shortening at 70°F-75°F (20°C-24°C). Cold Oven Bake at higher temperature.

Get more tips at www.ardentmills.ca Still having problems? Call our Technical Service team at 1-800-361-6259