Tips for Baking
Baking result | Possible cause | Solution | |
The cake is under- | Wrong shelf position | Insert the cake at a lower | |
shelf position | |||
cooked at the bottom |
| ||
|
| ||
The cake collapses (is | Cooking temperature too high | Set to a lower temperature | |
sticky soft in the mid- |
|
| |
dle damp patches) |
|
| |
| Cooking time too short | Increase cooking time | |
|
| Cooking times may not be | |
|
| reduced by using a higher | |
|
| cooking temperature | |
| Too much liquid in mixture | Next time use less liquid. | |
|
| Check that you have beaten | |
|
| the mixture for the correct | |
|
| length of time particularly | |
|
| when using a | |
Cake is too dry | Cooking temperature too low | Set to a higher temperature | |
|
| next time | |
| Cooking time too long | Reduce cooking time | |
Cake is unevenly | Cooking temperature too high | Set to a lower temperature | |
browned | and cooking time too short | and increase cooking time | |
|
|
| |
| Mixture is spread unevenly | Spread mixture evenly on the | |
|
| baking tray | |
Cooking time too | Temperature too low | Set to a higher temperature | |
long |
| next time | |
|
|
|
26