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COMMONBAKING PROBLEMSAND WHY THEY HAPPEN
PROBLEM
CAUSE
Cakesare uneven.
• Pans too close or touching each other or oven walls. • Batter uneven in pans.
• Temperatureset too low or bakingtime too short. • Oven not level. • Undermixing.• Too
much liquid.
Cakehigh in middle.
• Temperaturesettoo high. • Bakingtime too long. • Overmixing.• Too muchflour. * Pans
touching each other or oven walls. • Incorrect rack position.
Cake falls.
• Too muchshortening or sugar. • Too much or too little liquid.• Temperatureset too low.
• Old or too little baking powder.• Pan too small. • Oven door openedfrequently.• Added
incorrect type of oil to cake mix. • Added additional ingredients to cake mix or recipe.
Cakes,cookies, biscuits
= Incorrect rack position.=Ovendoor notclosed properly.=Doorgasket notsealing properly
don't brown evenly,
or properlyattachedto door. • Incorrectuseof aluminumfoil. • Oven not preheated. • Pans
darkened, dented or warped.
For optimumresults,bakeon one rack. If bakingcakesontwo racks,staggerpans so one is
not directly above another.
Cakes,cookies, biscuits
• Oven not preheated. • Pans touching each other or oven walls. • Incorrectrack position.
too brown on bottom.
• Incorrect useof aluminumfoil. • Placed2 cookie sheets on one rack. • Used glass,dark,
stainedwarped or dull finish metal pans. (Use a shiny cookie sheet.)
Follow cookwaremanufacturer's instructionsfor oven temperature. Glasswareand dark
cookware such as Ecko's Baker's Secret may require loweringthe oven temperature by
25OF.
Cakesdon't brown on
• Incorrectrack position.• Temperatureset too low.• Overmixing.• Toomuch liquid.• Pan
top.
size too large or too little batter in pan. • Oven door openedtoo often.
Excessiveshrinkage.
• Too little leavening.• Overmixing.• Pan too large. • Temperatureset too high. • Baking
time too long. ° Pans too close to each otheror oven walls.
Uneven texture.
• Too much liquid. • Undermixing.• Temperatureset too low. • Baking time too short.
Cakeshave tunnels.
• Not enoughshortening. • Toomuch bakingpowder.• Overmixingor at too high a speed.
• Temperatureset too high.
Cake not done in
• Temperatureset too high. • Pan too small. • Baking time too short.
middle.
tf additional ingredients were added to mix or recipe,expect cooking time to increase.
Pie crust edges too
• Temperatureset too high. • Pans touching each other or oven walls. ° Edgesof crusttoo
brown,
thin; shield with foil.
Pies don't brown on
• Used shiny metal pans. • Temperatureset too low. • Incorrect rack position.
bottom.
• Some frozen pies should be placed on a cookie sheet, check package directions.
Pies have soaked crust.
° Temperaturetoo low at start of baking.• Fillingtoo juicy. • Used shiny metal pans.
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