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COMMON
BAKING PROBLEMS
AND WHY THEY HAPPEN
PROBLEM
POSSIBL C*USES
Cakes are uneven.
• Pans too closeor touchingeach otheror ovenwalls.• Batter uneven in pans.
• Temperature set too loworbakingtimetooshort.• Oven notlevel.• Undermixing.
• Toomuchliquid.
Cake high in middle.
°Temperature settoo high, • Baking timetoo long.° Overmixing. * Toomuchflour.
• PanstOuching each otheror ovenwalls:• !ncorrectrackposition.
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Cake falls.
• Toomuchshortening or sugar.• Toomuchortoo littleliquid.• Temperature settoo
low.= Old ortoo littlebakingpowder. • Pantoo small.• Ovendooropenedfrequently.
• Addedincorrect type of oilto cake mix. • Addedadditionalingredients to cake mix or
recipe.
Cakes, cookies, biscuits
_ incorrect tack position: • Ovendoornot closedproperly,, Doorgasketnot sealing
don t brown evenly.i
pr0pedy oi propedy attachedtodoor. • Incorrect u seof aluminum foil,° Oven not
:
preheated_ ,, Pansdarkened,dentedorwarped,
Foi optimumresuits bake on one racRiIf bakingcakesontworacks piacepanstoward
the_ont of the ovenon the upperrackandtowa_ the back of the ovenonthe lower
Cakes, cookies, biscuits
• Ovennotpreheated.• Panstouching each otherorovenwalls.• Incorrect r ack
too brown on bottom,
position.• Incorrect u se of aluminum foil.= Placed2 cookiesheetson one rack.• Used
glass,dark.stainedwarpedordullfinishmetalpans. (Use a shinycookiesheet.)
Followcookwaremanufacturer'sinstructionsfor oven temperature.Glasswareand dark
cookware such as Ecko'sBaker's Secret may require loweringthe oven temperature by
25OF.
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Cakes don't brown.
Incorrectrack _sition:,
Temperatureset too Iowi, Overmixing:• Toomuch liquid.
top.
• Pan size too large or too [ ttle batter in pan.', Oven dooropened too often.
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Excessive shrinkage.
• Toolittleleavening. • Overmixing. • Pantoo large.• Temperature settoo high.
• Bakingtime too long.• Panstooclose to each otheror ovenwalls.
i_! iquid _ UndbrmiXing _ TemperatUre set _b0ioW' Bakingtimeto_ sho _i
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Cakes have tunnels.
• Notenoughshortening. • Toomuchbakingpowder.• Overmixing or at toohigha
speed.• Temperature set too high.
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Cake not done in
• Temperature set too high.'Pan toosmai!;, Bakingtime too short:
middle.
if additional i ngredients were added tomix or recipe,expectcookingt me to ncrease.
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Pie crust edges too
° Temperature settoohigh.• Panstouchingeach otheror ovenwalls.• Edgesof crust
brown,
too thin;shieldwithfoil.
Pies don't brown on
• Usedshinymetalpansi ° Temperatureset too Iowi• Incorrectrackposition.
bottom.
,Some _ozen piesShouldbe piacedon a cookiesheet Checkpackagedirections:
Pies have soaked crust.
• Temperaturetoo lowat start of baking.• Fillingtoojuicy.• Used shinymetal pans.
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