Sunken cake
If your cake has slumped in the middle, it might be because you mixed the batter a little too enthusiastically or peeked in the oven too soon. It could also be a sign you’ve gone overboard with the baking powder. To avoid this, keep the oven door closed while baking and measure your leavening agents with care.
Dry cake
You might have left it in the oven a bit too long, or the recipe’s balance might be a bit off. Try watching the clock more closely next time and test it a bit earlier than you think you should.
Cracked cake tops
Cracks on the cake top are often a giveaway that the oven’s too hot or the cake was on a high rack. Next time, lower the heat a tad and make sure your cake tin is right in the centre of the oven for the perfect bake.
Cookies/biscuits spread too much
If your cookies/biscuits look a little puddle-like, they might have too much sugar or butter. Next time, just chill the dough before popping it in the oven and double-check those measurements to make sure everything is perfect.
Tough pastries
Tough pastries are usually the result of overworked dough. Knead gently and use cold butter to stop it from melting into the dough too soon. This keeps your pastries light and flaky.
Sticky bread dough
Sticky dough can be a real pain. It usually means there’s not enough flour. Add it bit by bit until you can touch the dough without it sticking to you. Just be careful not to go overboard or you’ll end up with a loaf that’s too heavy.
Uneven browning
Got some spots browner than others? Your oven might have hot spots, or you might have too many treats on one tray. Try rotating the tray/tin halfway through and give everything a bit more room to breathe.
Hard biscuits/cookies
If your biscuits/cookies could double as frisbees, they’ve probably overbaked. Next time, take them out just before they look done; they’ll continue to firm up as they cool down on the baking tray.
Sunken fruit
When fruits sink to the bottom of your cake, it’s likely because they’re too heavy or wet. Toss them in a little flour before mixing them into the batter – this can help them stay put.
Flat and dense cakes
Nothing’s sadder than a cake that won’t rise. This could be because your leavening agents are out of date or weren’t mixed in well. Make sure your baking powder is fresh and give your batter a good mix and double-check that oven temperature.
Soggy or wet centre
A soggy middle means your cake needed more time in the oven. Don’t rush it! Check doneness with a skewer or toothpick and let it bake until it comes out clean. Keep an eye on your ingredient ratios too, as they can throw off the moisture balance.
A burning bottom!
If the bottom of your cake is a bit charred, it could be too close to the oven’s heat source. Try moving
Overflowing cake batter
An overflowing cake can make a bit of a mess. This happens when the cake tin is overfilled, or the oven temperature is off. Use the right size tin, fill it two-thirds full at most, and double-check your oven temperature with a thermometer.
Crusty cake edges
Crunchy, overdone edges on an otherwise perfect cake often happens if the oven is too hot or the cake bakes too long, so check the temperature and keep an eye on the time.
Happy baking!
