3/24/2023 0 Comments I get the cake got a bunch![]() Get go-to tips and mouth-watering cake recipes in our class, Modern Methods for Classic Cakes.First things first, I have to say this: always follow the recipe in its entirety. In that case, it’s best to throw out the cake and start from scratch. Unfortunately, if your fallen cake is under-baked and still batter-like in the middle, you may be dealing with risky food-safety issues. Leftover cake can be used as an ice cream topping, for example, or as the base of homemade cake pops. If the cake dropped too low to level and work as a layer, consider repurposing it. If it hasn’t, level the cake - you’ll end up with a slightly thinner cake, but will still have a cake. First, taste it to make sure another issue, like too much baking soda, hasn’t messed up the flavor. Here’s the good news: as long as your cake is baked all the way through, you can rescue it. If not, Google an alternative - you’re likely to find one. ![]() ![]() What to do: Check to see if your cookbook or recipe source has special instructions for high-altitude baking. High-altitude baking, for instance, can make your cakes come out flat even if you follow the recipe word for word. (It’s easy to accidentally add a tablespoon of one when you should’ve added just a teaspoon.) GeographyĪre you in a hot, humid climate? Or at a very high altitude? These conditions can make a big difference in how your baking turns out. What to do: Be careful when measuring your baking soda and powder quantities, and make sure not to get them confused. But too much can cause your cake to rise super-fast in the oven, then fall once you pull it out. You need leaveners, like baking soda and powder, to make your cake rise. Be sure to cream your butter mixture before adding other ingredients to prevent an unwanted result. What to do: Unless the recipe specifies that batter “should look curdled,” it probably shouldn’t. If you haven’t creamed your butter mixture enough, then it may curdle when you add in the other ingredients and chances are your cake will fall. Emulsification, in baking, basically amounts to combining and binding two substances that normally wouldn’t adhere (like butter and liquid). The term sounds more complicated than it is. If it comes out mostly clean, that means your cake is fully baked. Test it by inserting a skewer or cake tester. What to do: Don’t depend on visual cues to figure out whether the cake is done. If your cake looks puffy and golden on top but sinks and turns gummy in the middle, you probably didn’t bake it long enough. If your recipe calls for something much higher or lower, it should explain why. Pro Tip Most cakes bake best in the 350 F range (give or take 25 degrees in either direction). What to do: Check your oven periodically with a heatproof thermometer to make sure your dial is accurate. Wrong Oven TemperatureĮven if the temperature is set correctly on the dial, it doesn’t necessarily mean that’s the actual temperature inside your oven. Having everything organized ahead of time will help you keep calm and follow the recipe. Create a clean work area with all your ingredients pre-cut, prepared and measured. What to do: Read the recipe all the way through before you begin baking. If you forgot to add the eggs at the right time and then mixed them in later, you may pay the price with a fallen cake. If you live in a humid climate, keep your dry ingredients in the freezer so they stay dry. ![]() What to do: Follow the recipe carefully, and when possible, weigh your ingredients rather than measuring them using cups. It causes cakes to rise quickly and then crater during the baking process. This happens most often in humid climates, where extra moisture can collect naturally in ingredients like flour. But too much moisture can also ruin a cake. If your cake isn’t moist enough, it can sink in the center. Talk about a total bummer.While cakes can fall for a lot of different reasons, these are the most common culprits - and how to deal with them. You expect a beautiful cake to come out … only to notice it’s completely sunk. Picture this: you’ve whipped up a seemingly-perfect batch of cake batter, poured it carefully in your pan and slid it into the oven. ![]()
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