Middle Rack Only : whether your oven is big enough to fit all of your pans on one rack or not, we always want to bake our cake layers on the middle rack with about 1 inch between each pan. Just make sure to cover the pans with plastic wrap while they wait their turn.
Room Temperature Ingredients The difference between using cold ingredients and room temperature ingredients in your cake batter is HUGE! Mixing Speed When you add butter and sugar together, you want to mix them on a medium-high speed to get a light and fluffy texture. Use Quality Pans I think most people are surprised to find out that the type of pans they use to bake their cakes in makes a huge difference in how the cake layers bake.
Bake Even Strips I get a lot of questions about bake even strips. Happy Baking! Get my free cake decorating guide. Sign Up Now. Cake Easy Baking Substitutions. Supplies Essential Cake Decorating Tools. Globally Recognised. Overbeating the Batter. Too little or too much Moisture. Know Your Oven. Oven Thermometer: Take an oven thermometer to make sure the internal temperature peers what your oven screen is showing you.
Even just a few degrees off in a single direction can manipulate the way your cake bakes. Calibrate your oven; therefore, you can set the internal oven thermometer to the right value. Avoid Opening the Oven Door: Back to back opening of the oven door during the baking process, allows cold air to get in the oven, and this affects the way the cake bakes. Cake Layer Test: When you test your cake layers, insert a toothpick in the centre of the cake.
Your cake is made when the toothpick comes out with a few moist crumbs on it. Middle Rack: Whether your oven is big enough to fit all of your pans on one rack or not, we always want to bake our cake layers on the middle shelf with about 1 inch between each pan.
Fresh Ingredients. Creaming the Eggs and Butter. Precise Measurement. Perfect Timing. Bottom Line. Cupcake and Baking Diploma Online. Be a professional cake baker and wedding cake decorator. Enrol Now!!! Read more. October 29, Too much leavening agent like baking soda or powder can cause a cake to rise too high too quickly. The gas from the leavening agents builds up and escapes before the cake bakes through in the center.
This causes the center to collapse and makes your cake layers sink in the middle. Always level the top of the spoon with either the top of the box or a knife to make sure you are using the right amount. Baking soda is about 3x more potent than baking powder, and they are not interchangeable. Be sure to carefully read the amount of leavening agents a recipe calls for, and measure them precisely with a teaspoon or digital scale.
There also is a chance that the recipe might be bad! Sadly not all recipes are formulated correctly, and sometimes this can also be the problem. If you try making a certain recipe a few times and your cake is still sinking in the middle, you may want to try a new recipe.
If you need to rotate your pans, be sure to carefully close your oven door after doing so. Or if you want to sneak a peek at your cake layers, try to just look through the oven door rather than opening it. Another culprit is your oven! Unfortunately not all ovens bake accurately.
You can run into some serious problems if your oven runs hot or cold. For example, say your oven runs a bit cool. This might make you think the cake is baked through. Test your oven temperature with an oven thermometer. If your runs cold, adjust the temperature of your oven to ensure it bakes at the actual temperature the recipe calls for. Or if your oven runs hot, adjust it down as needed. Using a different pan size than a recipe calls for can drastically change the bake time required.
It can cause your cake layers to be quite a bit thicker or thinner than the recipe intends. Talk about a total bummer. While cakes can fall for a lot of different reasons, these are the most common culprits — and how to deal with them. But too much moisture can also ruin a cake.
This happens most often in humid climates, where extra moisture can collect naturally in ingredients like flour. It causes cakes to rise quickly and then crater during the baking process.
What to do: Follow the recipe carefully, and when possible, weigh your ingredients rather than measuring them using cups.
If you live in a humid climate, keep your dry ingredients in the freezer so they stay dry. If you forgot to add the eggs at the right time and then mixed them in later, you may pay the price with a fallen cake. What to do: Read the recipe all the way through before you begin baking.
Create a clean work area with all your ingredients pre-cut, prepared and measured. Having everything organized ahead of time will help you keep calm and follow the recipe.
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