Faults and causes in cake making:
Peaked cracked top, caused by oven being too hot, tin over filled, too high oven shelf, too stiff or too wet and over mixed batter.
Cake sinks, caused by too much sugar, too much raising agent, under cooked, wrong temperature or time and disturbed during cooking.
Sugary, speckled crust, caused by too much sugar, wrong type or sugar and insufficient creaming.
Heavy texture, caused by too much liquid, not enough raising agent, curdeled, wrong method used, not beaten enough and over beaten.
Coarse texture, caused by too much raising agent and not enough mixing.
Dry cake, caused by over cooking, not enough liquid and too much raising agent.
Fruit has sunk, caused by too much liquid, sugar or raising agent.
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