Cakes

Tips
Prevent cake collapse, coring and crumpeting by reducing silicon contamination. Cleanliness in the bakery is vital. Reduce silicon contamination by keeping bakery equipment clean and free from machine oils, pan greasing compounds and certain paper products.
Problem Cause Remedy
Collapsing in Oven Too much sugar Reduce sugar in recipe
Not enough flour Increase flour in recipe
Oven too cool/hot; batter too hot Adjust baking temperature
Batter over-whipped Reduce mixing time
Poor Volume Formula not balanced Adjust ratio of ingredients
Batter improperly mixed Ingredients to be dispersed in batter evenly
Too much flour Reduce flour in recipe
Excessive egg Reduce egg volume in batter
Insufficient baking powder Increase baking powder in recipe
Wrong batter weight for size of pan Adjust batter weight for pan
Time between mixing and baking too long Bake once mixed
Incorrect oven temperature Increase oven temperature
Excessive moisture in pan. close flues on oven
Crust too thick Too much batter in pan Adjust batter weight for pan
Oven too hot Reduce oven temperature
Cake over baked Reduce baking time
Cracking on top of crust Too much egg Reduce egg volume in batter
Not enough sugar Increase sugar in recipe
Not enough liquid Increase liquid in recipe
Oven too hot Reduce oven temperature
Holes near bottom crust Damp pans Dry pans thoroughly after washing
Too much pan release Even light film of pan release
Too much bottom heat Adjust bottom heat level
Texture too coarse Too much sugar Reduce sugar in recipe
Batter over-whipped Reduce mixing time
Oven not hot enough Pale curst colour Adjust top heat level
Too much flour Reduce flour in rec
Too much baking powder Reduce baking powder in recipe
Oven temperature too low Increase oven temperature
Texture too fine Lean formulation Adjust fat ratio in recipe
Under-whipped batter Increase mixing time
Sugar too coarse Use a quality grade sugar
Flour too fine Use a quality grade flour
Top crust peeling Too much sugar Reduce sugar in recipe
Poorly baked Adjust top/bottom heat
Poor keeping quality Sugar content low Increase sugar in recipe
Too little moisture Adjust liquid ratio in recipe
Cake over-baked Reduce baking time
Cake cooled incorrectly Cool out of pan on a wire rack
Cake is tough Not enough sugar Adjust sugar in recipe
Too much flour Decrease flour in recipe
Batter over-mixed Reduce mixing time
Oven temperature too low Increase oven temperature
Batter too thin Adjust dry ingredient to liquid ratio
Cake peaks in centre Insufficient sugar Increase sugar in recipe
Excessive egg Decrease egg volume in recipe
Batter too stiff Add more liquid to batter
Batter over-mixed Reduce mixing time
Too little batter in pans Pans are shallow Adjust batter weight for pans
Oven too hot Decrease oven temperature
Poor flavour Too much artificial flavour Adjust ingredients in recipe
Too much pan release Even light film of pan release
Baking pans dirty Clean pans after use
Cake over-baked Reduce baking time
Poor storage conditions Abide by safe food handling procedures
Poor crust colour Too many moisture absorbing ingredients Adjust dry ingredients in recipe
Too much egg colour Reduce yolk in recipe
Lack of alkalinity Reduce acidity in batter
Cake over baked/under baked Correct baking times
Coring/crumpeting of cake crumb Too little flour Adjust flour levels in recipe
Unbalanced formula Adjust rising agent in recipe
Too much liquid Reduce liquid in recipe
Excessive shrinkage Silicon contamination Wrong batter weight for size of pan
Batter over-mixed Reduce mixing time
Too much pan release Even light film of pan release
Wrong batter weight for size of pan Adjust batter weight for pan
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