Common Baking Problems And Why They Happen
Cakes are uneven, | Pans touchingeach other or | Cakes don't brown on top. | Incorrect rack position. |
| oven walls. |
| Temperature too low. |
| Batter uneven in pans, |
| Overmixing. |
| Oven temperature too lowor |
| Too much liquid. |
| bakingtime too short. |
| Pan size too large or too little |
| Oven not level, |
| batter in pan. |
| Undermix{ng. |
| Oven door opened too often. |
| Too much liquid. |
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Cake high in middle. | Temperaturetoo high. | Excessive shrinkage. | Toolittle leavening. |
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| Overmixing. |
| Baking time too long. |
| Pan too large. |
| Overmixing. |
| Temperaturetoo high. |
| Too much flour. |
| Baking time too tong. |
| Pans touching each other or |
| Pans too close to each other |
| oven wails, |
| or oven walls, |
| Incorrect rack position. |
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Cake falls, | Too muchshortening or sugar. | Uneven texture. | Too much liquid. |
| Too much or too little liquid. |
| Undermixing. |
| Temperature too low. |
| Temperaturetoo low. |
| Old or too little baking powder. |
| Baking time too short. |
| Pan too small. |
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| Oven door opened frequently. | Cakes have tunnels. | Not enough shortening. |
| Added incorrecttype of oil to |
| Too much baking powder, |
| cake mix, |
| Overmixing or at too high a |
| Added additional ingredients |
| speed. |
| to cake mix or recipe. |
| Temperaturetoo high. |
Cakes, cookies, biscuits | Incorrect rack position. |
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don't brown evenlJ_ | Oven door not closed properly. | Cakes crack on top. | Batter overmixed. |
| Door gasket not sealing |
| Temperature too high. |
| properly. |
| Too much leavening. |
| Incorrectuse of aluminumfoil. |
| Incorrect rack position. |
| Oven not preheated. |
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| Fans darkened, dented or |
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warped. | Cake not done in middle. |
Cakes, cookies, biscuits | Oven not preheated. |
too brown on bottom. | Pans touching each other or |
Temperature too high. Pan too small,
Baking time too short.
oven walls. | Pie crust edges toe brown, | Temperaturetoo high. |
Incorrect rack position. |
| Pans touching each other or |
Incorrect useof a(uminumfoil. |
| oven wails. |
Placed 2 cookie sheetson one |
| Edges of crust too thin. |
rack. |
| Incorrect rack position. |
Used glass, darkened, stained, |
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warped or dull finish metal | Pies or cakes don'tbrown | Used shiny metal pans. |
pans. (Use a shiny cookie | on bottom, | Temperature too low. |
sheet,) |
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Pies have soaked crust.
Temperature too low at start of baking.
Filling too juicy.
Used shiny metal pans.
