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PROBLE
CAUSE
M
°
Cakesare uneven.
• Pans too close or touching each other or oven walls. • Batter uneven in pans.
• Temperatureset too lowor bakingtime too short. • Oven not level. • Undermixing.• Too
much liquid.
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Cake high in middle;
• Temperaturesettoo high.- Bakingtimetoo Iong_• Overmixingi•Too much flour.• Pans
touching:each otheror ovenwait&• InCorrect r ack position.
,,,,,
Cake falls.
• Too much shorteningor sugar. • Too muchor too little liquid. • Temperatureset too low.
• Old or too little bakingpowder.° Pan too small. • Oven door opened frequently.• Added
incorrecttype of oil to cake mix. ° Added additional ingredientsto cake mix or recipe.
Cakes,cookies, biscuits
• Oven not preheated.• Pans touching each other or ovenwalls. • Incorrect rack position.
too brown on bottom.
• Incorrectuse of aluminumfoil. • Placed 2 cookie sheets on one rack. • Usedglass, dark,
stainedwarped or dull finish metal pans. (Use a shiny cookie sheet.)
Follow cookware manufacturer's instructions for oven temperature. Glasswareand dark
cookware such as Ecko's Baker's Secret may require loweringthe oven temperature by
25OE
Excessiveshrinkage.
• Toolittle leavening. • Overmixing.• Pan too large. • Temperatureset too high. • Baking
time too long. • Pans too close to each other or oven walls.
Cakeshave tunnels.
• Not enoughshortening. • Toomuch bakingpowder.• Overmixingor at too high a speed.
• Temperatureset too high.
Pie crust edges too
, Temperatureset too high. • Panstouching each other or oven walls. ° Edges of crust too
brown,
thin; shieldwith foil.
Pies have soaked crust.
° Temperaturetoo low at start of baking. • Fillingtoo juicy. • Used shiny metal pans.
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