REASONS FOR FAILURES IN CAKES

SINKING ON REMOVAL FROM OVEN Removed the cake from oven befor completely cooked . Too much raising agent. Too much sugar. SOGGY BASE OF CAKE Insufficient blending of ingredients Oven temperature too low Excess moisture Undercooking . TUNNELS IN CAKES Too little shortening in proportion to other ingredients . Over beating after flour has been added . CRACKING OF CAKE Mixture is too stiff , too much flour or insufficient liquid Oven temperature too high Using the incorrect sized pan . COARSE TEXTURE Under or over beating Too much raising agent Too much sugar Too low oven temperature UNEVEN CAKES Oven shelf uneven , not level . Cake pan maybe uneven Cake batter had not been smoothed over before baking . RISING AND SINKING DURING BAKING Too much moisture Too much raising agent . Incorrect oven temperature Too much sugar Opening the oven door while baking SHRINKAGE Over cooking Too much water Too much flour POOR VOLUME Incorrect measurement of ingredients Excess moisture Pan size too large for the amount of cake mixture .