Common Baking Problems and Why They Happen
If you have carefully followed the basic instructions and still experience poor results, these suggestions may be
helpful:
Cakes are uneven. Excessive shrinkage.
Pans touching each other or oven walls. Too little leavening.
Batter uneven in pans. Overmixing.
Oven temperature too low or baking time too short. Pan too large.
Oven not level. Oven temperature too high.
Undermixing. Baking time too long.
Pans too close to each other or oven wall.
Too much liquid.
Cakes high in middle. Crumbly or dry texture.
Improper measurement of sugar, baking powder,
Temperature too high. liquid or fat.
Baking time too long. Old baking powder.
Overmixing. Oven temperature too high.
Too much flour. Baking time too long.
Pans touching each other or oven walls. Uneven Texture.
Cakes fall. Too much liquid.
Too much shortening or sugar. Undermixing.
Too much or too little liquid. Oven temperature too low.
Temperature too low. Baking time too short.
Old or too little baking powder. Cakes have tunnels.
Pan too small. Not enough shortening.
Oven door opened frequently. Too much baking powder.
Cakes crack on top. Overmixing.
Batter overmixed. Oven temperature too high.
Oven temperature too high. Cakes don't brown evenly on bottom.
Too much leavening. Oven not preheated.
Pans darkened, dented or warped.
Cakes don't brown on top. Cakes not done in middle.
Oven temperature too low.
Temperature too high.
Overmixing. Pan too snaall.
Too much liquid.
Incorrect pan size or too little batter in pan. Pie crust edges too brown.
Oven door opened too often. Oven temperature too high.
Pans touching each other or oven walls.
Cakes, cookies, biscuits too brown on bottom. Edges of crust too thin.
Oven not preheated. Pies don't brown on bottom.
Pans touching each other or oven walls. Using shiny met:d pans.
Using glass, darkened, warped or dull finish Pies have soaked crust.
metal pans. Temperature too low at start of baking.
Incorrect rack position. Filling too juicy.
Incorrect use of aluminum foil. Using shiny metal pans.
Temperature Conversions
°Fahrenheit 200 250 275 300 325 350 375 400 425 450
°Celsius 100 120 140 150 160 180 190 200 220 230
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