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Baking |
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| Moist sticky crust | Too much sugar. |
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| Hump or cracks on top | Too much flour. |
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| Oven too hot. |
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| Heavy compact textures | Too much shortening. |
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| Too much sugar. |
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| Oven not hot enough. |
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| Over beating. |
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| Undersized cake | Too large a pan. |
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| Oven too hot. |
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| Not enough baking powder. |
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| Uncooked streak at bottom | Under mixing of ingredients. |
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| Oven not hot enough. |
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| Too much liquid. |
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| Cake falling | Too much baking powder. |
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| Too much shortening. |
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| Too much sugar. |
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| Oven not hot enough. |
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| Insufficient baking. |
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| Moving cake during baking. |
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| Mixture running over pan | Pan too small. |
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| Oven not hot enough. |
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| Too much sugar or shortening. |
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| Too much baking powder. |
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| Dry cake | Too much flour. |
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| Not enough sugar or shortening. |
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| Too much baking powder. |
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| Over beaten egg white. |
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| Over baking at too low a temperature. |
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| Coarse Texture | Too much baking powder. |
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| Not enough liquid. |
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| Oven not hot enough. |
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| Insufficient creaming of shortening and sugar. |
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| Uneven cooking | Too high a temperature selected. |
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| Oven or racks not level. |
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| Insufficient air space around trays or baking tins. |
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| Opening oven door unnecessarily. |
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| Faulty thermostat, oven door seal or restricted |
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| oven venting. |
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| Smoking or discoloration around door | Oven too hot. |
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| Food spillovers not cleaned up. |
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| Faulty oven door seal. |
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| Oven steaming | Overcrowding oven and not increasing initial tem- |
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| perature for this extra food. |
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| Frozen or chilled food will increase moisture in |
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| the oven. |
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| Adding water with meat while roasting. |
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| Opening oven door frequently. |
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| Obstructing oven vent or air circulation. |
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