Faults in Cake Making

Faults in Cake Making

1. Cake has sunk in the middle

   • Too much sugar or syrup is used
   • To much raising agent was added to the mixture leading gluten structure to collaspe
   • The cake has not been cooked for enough time

2. Cake has risen to a peak and cracked on top

   • Oven temperature was too high- mixture not set on top before cake finished rising
   • Too much mixture was used for the size of tin
   • The cake was cooked too near the top of the oven.

3. Has a heavy texture

   • The mixture was too wet
   • Not enough chemical raising agent or air was added
   • The oven temperature was too low
   • The mixture curdled when mixing and therefore could not hold the right amount of air

4. Has a hard sugary crust

   • Too much sugar was used
   • A course sugar which did not dissolve was used
   • The mixture was not creamed enough- size of sugar crystals had not reduced in size.

5. Has an open and course crust

   • Too much chemical raising agent was used
   • Flour had not been throughly mixed in

6. Has risen unevenly

   • Oven shelf was not level
   • The cake was placed too near the heat source- so rose more quickly on one side