By: Ghania Abrar
Cakes are definitely the most craved treat one could have in any occasion. Cakes are decorated commonly and there are some common problems all the bakers face and to solve their problems we have solutions.
Cakes crack when the oven temperature is too high, baking the outside of the cake much faster than the interior. As a result, a crust forms too early and cracks as the cake rises. To keep everything smooth, make sure to test your oven temperature with a thermometer. Also refrain from opening and closing the oven door to check the progress—it’ll cause the temperature to fluctuate.
Another cracking culprit could be the cake’s pan size. If you decide to use a bigger or smaller pan, you’ll need to adjust the temperature accordingly. Some bakers recommend adding another pan filled with water into the oven with your cake, too; the steam should help the cake cook more evenly.
It’s way too brown on the bottom (or the edges!).
When baking one cake on one rack, position that rack in the lower third of the oven (just below the center). That’s the spot where air circulates and the heat sources are evenly distributed.
It’s dense and chewy and not in a good way.
You probably didn’t cream your butter and sugar enough. You might think this step is just to combine ingredients, but the real purpose of creaming butter and sugar is to beat air into the butter, consequently leavening you baked good. When a recipe says “until light,” you should get it as light as you can. Otherwise your cake will be very dense.
It’s possible you need to replace your baking powder or soda. While it’s tempting to just breeze past the use-by date, aging leaveners can impact your baked goods.