Common Baking Problems And Why They Happen
PROBLEM = CAUSE = PROBLEM CAUSE
Cakesare uneven. Pans too close or touching Cakes don't brown on top. incorrect rack position.
each other or ovenwalls. Temperatureset too low.
Batter uneven in pans. Overmixing.
Temperaturesettoo low or Too much }iquid.
baking time too short. Pan sizetoo large or too Itttle
Oven not level, batter in pan.
Undermixing. Oven door opened too often.
Too much liquid.
Cake high in middle. Temperature set too high. Excessive shrinkage. Too little leavening.
Baking time too long. Overmixing.
Overmixing. Pan too large.
Too much flour. Temperature set too high.
Panstouching each other or Baking time too long.
ovenwails. Panstoo close to each other
incorrect rack position, or oven waits.
Cake fails. Too much shortening or sugar.
Too much or too little liquid. Uneven texture. Toomuch liquid.
Temperatureset too low. Undermixing.
Old or too little baking powder. Temperature set too low.
Pantoo small. Baking time too short.
Oven door opened frequently.
Added incorrect type of oil to
cake mix. Cakeshave tunnels. Not enough shortening.
Added additional ingredients Toomuch baking powder.
to cake mix or recipe. Overmixing or attoo high a
speed.
Cakes, cookies, biscuits Incorrect rack position. Temperatureset too high.
don't brown evenly. Oven door not closedproperly.
Door gasket not sealing
properly. Cakes crackon top. Batter overmixed.
Incorrect use ofaluminum foil Temperature set too high.
Oven not preheated. Too much leavening.
Pans darkened, dentedor Incorrect rack position.
warped.
Foroptimumresults,bakeon onerack, Ifbakingcakeson I Cake not done in middle. Temperature set too high.
twor&oks,p|acepanstowardbackofovenonUp_errackt Pan too small
andtoward front of oven on _wer rack. t Bakingtime too short.
Cakes, cookies, biscuits too Oven not preheated. } If additional ingredients were added to mix or recipe,
brown on bottom. Panstouching each other or expectcooking time to increase.
ovenwalls.
Incorrect rack position. Pie crust edges too brown, Temperatureset too high.
Incorrect use of aluminum foil. Panstouching each other or
Placed 2 cookie sheets onone oven wa]ls.
rack. Edges of crust too thin.
Used glass, dark, stained,
warped or du{tf{nishmeta_
pans. (Use a shiny cookie Pies don't brown on bottom. Used shiny metal pans.
sheet.) Temperatureset too low.
Incorrect rack position.
Follow cookware manufacturer's instructions for oven {
temperature. Glassware and dark cookware such as I Pies have soaked crust. Temperaturetoo low at start
Ecko's Baker's Secret require lowering the oven t of baking.
temperature by 250F. Filling too juicy.
, , Usedshiny metal pans.
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