5 things that can happen when your cake flops

Here are a few things that may be ruining your baking endeavours.

by: Tessa Purdon | 04 Aug 2014
cake, baking, recipe

Baking is one of those things that often looks easier than it is. 'guess-timating' the amount of flour or failing to weigh off your butter is not recommended, and will only lead to a waste of your time and expensive ingredients.

Baking a cake is - I believe, something of a life skill. It doesn't have to be grand and overflowing with fancy icing and decorations. A simple chocolate sponge cake will stand you in good stead forever and let's be honest... sometimes less really is more.

Here are a few flops that often occur when baking a cake, together with possible reasons why they happen:

1. Your cake has sunken in the middle

- The temperature is too low
- The cake was taken out of the oven too early
- There was not enough flour in your batter
- There was too much fat (butter), sugar or baking soda

2. Your cake is browned on the edges

- The cake tin was touching the oven walls or was too close to another baking tin

3. Your cake shrank in the oven

- The temperature was too high
- There was not enough baking powder
- You over-mixed the batter
- You used a cake tin that was too big

4. Your cake has a crumbly and coarse texture

- The temperature was not high enough
-  There was too much baking powder or flour
-  The batter was over-mixed

5. Your cake has cracks in it

- There was too much flour or baking powder
- The temperature was too high

Read more on: baking


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