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COMMON
BAKING
PROBLEMS
AND WHY THEY HAPPEN
Cakes are uneven.
• Pans too close or touching each other or oven walls. • Batter uneven in pans.
• Temperature set too tow or baking time too short. • Oven not level. • Undermixing.
= Too much liquid.
Cake falls.
• Too much shortening or sugar. • Too much or too little liquid. • Temperature set too
low. • Old or too littre baking powder. • Pan too small. • Oven door opened frequently.
• Added incorrect type of oil to cake mix. • Added additional ingredients to cake mix or
recipe.
Cakes, cookies, biscuits
too brown on bottom.
• Oven not preheated. • Pans touching each other or oven walls. • Incorrect rack
position. • Incorrect use of aluminum foil. • Placed 2 cookie sheets on one rack. • Used
glass, dark, stained, warped or dull finish metal pans. (Use a shiny cookie sheet.)
Follow cookware manufacturer's instructionsfor oven temperature. Glassware and dark
cookware such as Ecko's Baker's Secret may require lowering the oven temperature by
25oF.
Excessive shrinkage.
,, Too little leavening. • Overmixing. • Pan too large. • Temperature set too high.
• Baking time too long. • Pans too close to each other or oven walls.
Cakes have tunnels.
• Not enough shortening. • Too much baking powder. • Overmixing or at too high a
speed. • Temperature set too high.
Pie crust edges too
brown.
• Temperature set too high. • Pans touching each other or oven wails. • Edges of crust
too thin; shield with foil.
Pies have soaked crust.
• Temperature too low at start of baking. • Filling too juicy. • Used shiny metal pans.
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