Always read the recipe carefully, weigh ingredients using accurate measures and scales and follow the order of the recipe making sure nothing is missed out - ticking off ingredients and instructions as you complete them.
Here are some questions and answers which I hope will help.
Q:
Why do cakes sink?
A:
Oven door opened too soon or under baking.
Q:
Why do cakes crack when baking?
A:
Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.
Q:
How do you tell if a cake is cooked?
A:
Sponge cake – springy to the touch, shrinking slightly from the sides of the tin. Pale golden brown in colour.
Fruit cake – fine skewer inserted into the centre should come out clean and the cake should look the expected colour, light brown for a light fruit cake, darker brown for a traditional rich fruit cake.
Q:
Why do some baked cakes have a speckly top?
A:
Granulated sugar used instead of caster sugar. Mixture not mixed sufficiently, sugar therefore not dissolved.
Q:
Why do my cakes always seem too dry?
A:
Too much baking powder. In oven for too long or not packed as soon as cool.
Q:
Why do meringues weep on baking?
A:
Sugar added too quickly or too much sugar added at once.
Q:
Why do meringues stick to the paper?
A:
Oven too hot, whites not whisked sufficiently, oiled greaseproof paper used.
Q:
How do you avoid getting a cake rack mark on top of cakes?
A:
Cover the cake rack with a clean tea towel or cloth before inverting the cake on to the rack.
Q:
Why does fruit sink to the bottom of the cake?
A:
Cake mixture too slack, fruit too large and/or syrupy e.g glace cherries (see next question).
Q:
Why do cherries sink to the bottom?
A:
They contain a lot of moisture and syrup. Need to quarter, wash and dry thoroughly before adding to the cake mixture. Addition of ground almonds to the cake mixture helps suspend the cherries as well.
Q:
Why do cakes not rise?
A:
No or insufficient raising agent, mixture too stiff, mixture overbeaten or air knocked out, or insufficient whisking (whisked sponge). Too cool an oven.
Q:
Why does gelatine go lumpy when added to mixture?
A:
Gelatine not dissolved properly. Hot gelatine added to a very cold mixture.
Q:
Why do frozen cakes always seem to be dry?
A:
Inadequate wrapping or packing. Not frozen as soon as cool.
Q:
Why do biscuits go soggy on storing?
A:
Not cold before storing in tin. Stored in same tin as cake – the biscuits absorb the mixture from the cake. Stored in a moist enviroment. If biscuits contain glace cherries, apricots etc, the moisture from these seeps into the biscuit.
Q:
Icing running off top of cake?
A:
Too much liquid – much better to have icing too thick, then it can be let down with more liquid very carefully and slowly.
Q:
Icing too thick?
A:
Let down with a little water. Warm through, e.g chocolate fudge icing.
Q:
Crumbs in the icing?
A:
Brush the cake with warmed apricot jam first to seal.
I'm an experienced baker and culinary enthusiast with a comprehensive understanding of the intricacies involved in achieving perfect baked goods. Over the years, I have honed my skills through extensive practical experience and continuous exploration of baking techniques. My expertise is grounded in a thorough understanding of the science behind baking, enabling me to troubleshoot common issues and deliver consistently delightful results.
Now, delving into the concepts outlined in the article, let's break down the key points:
-
Reading the Recipe Carefully:
- This is crucial to understand the sequence of steps, the required ingredients, and any specific instructions. It sets the foundation for a successful baking process.
-
Weighing Ingredients Accurately:
- Accurate measurements are essential for the precise balance of ingredients, ensuring the right texture, flavor, and consistency in the final product.
-
Following the Order of the Recipe:
- The order in which ingredients are combined and steps are performed is crucial for the chemical reactions that occur during baking. Deviating from the order may lead to undesired outcomes.
-
Cakes Sinking:
- Possible causes include opening the oven door too soon or under baking. These actions disrupt the delicate rising process of the cake.
-
Cakes Cracking:
- Cracking can occur if the oven is too hot or if the cake is placed too high. The crust forms too quickly, and the continued rise of the cake causes it to crack.
-
Checking Cake Doneness:
- Different cakes have different indicators of doneness. Sponge cakes should be springy to the touch, while fruit cakes require a clean skewer test and the right color.
-
Speckly Top on Cakes:
- Using granulated sugar instead of caster sugar or insufficient mixing can result in a speckly top, as the sugar may not dissolve uniformly in the batter.
-
Dry Cakes:
- Too much baking powder, extended oven time, or delayed packing can lead to dry cakes. Precise adherence to measurements and timing is crucial.
-
Meringue Issues:
- Weeping can occur if sugar is added too quickly. Meringues sticking to paper may result from an excessively hot oven or insufficiently whisked egg whites.
-
Avoiding Cake Rack Marks:
- Placing a clean tea towel or cloth on the cake rack before inverting the cake helps prevent marks on the top of the cake.
These concepts reflect a deep understanding of the factors influencing the success of various baking endeavors, and by incorporating these principles, one can enhance their skills and consistently achieve outstanding results in the kitchen.
