Ever try a recipe and it doesn’t turn out like you thought it should? There are a number of reasons why it may not “work.” The first one I think about is oven temperature. It’s best to check the temperature of your oven setting using an oven thermometer. Mine runs a little hot and to save on a repair bill (I don’t know how to adjust it myself), I just set my temperature setting down about 25°F.
The second problem that comes to my mind is inaccurate measuring. Read your recipe carefully and measure properly. Be sure to use a wet measuring cup for liquid ingredients and a different measuring cup for your dry ingredients.
Avoid packing your flour down when measuring it. Sifting is good but I sometimes cheat and just use a spoon to lightly fluff prior to measuring. I bake a lot so I know the texture of batters and can eyeball when something isn’t quite the correct consistency. If you’re not an experienced baker, by all means, you must follow your recipe and measure correctly.
I have included a basic guide for a variety of baked items that lists specific problems and what may have caused the issue. Great baked products are so rewarding…..the aroma in the kitchen is awesome but eating your results is even better!
| Cakes | |
|---|---|
| Problem: | Cause: |
| Top crust of cake is hard | –Baking temperature too high –Baking time too long |
| Cake is higher on one side | –Baking pan or oven racks are uneven –Uneven baking temperature –Cake batter not spread evenly –Cake pan too close to one side of oven |
| Cake has a soggy bottom | –Too much liquid –Batter undermixed –Cake underbaked |
| Cake has a collapsed center | –Baking temperature too low –Underbaked –Too much sugar or liquid –Pan is too small for cake –Outdated leavening |
| Cake is tough | –Batter overmixed –Too much flour or eggs –Too little sugar or shortening |
| Cake is heavy and dense | –Batter overmixed –Too much liquid, shortening, or egg –Too little flour –Honey used instead of sugar |
| Cake has tunnels | –Batter overmixed –Too many eggs –Oven too hot |
| Cookies | |
| Cookies spread | –Cookie sheet was greased when it did not need to be –Cookie dough was placed on warm cookie sheet –Baking temperature too low |
| Cookie bottoms are brown, but tops are undercooked | –Cookie sheet is not made of shiny metal –Cookie sheet too low in oven – should be on middle rack –Too much sugar in dough |
| Cookie tops are brown, but bottoms are undercooked | –Cookie sheet too high in oven –More than one pan was in the oven preventing cookies from baking evenly –Baking temperature too high |
| Cookies are hard and dry | –Overbaked –Not enough liquid –Oven not preheated –Too much flour |
| Pies | |
| Filling leaked out of pie | –Bottom crust was pricked –Top crust not pricked –Top crust and bottom crust not sealed together |
| Crust is hard or tough | –Dough handled too much –Dough was over-rolled –Too much water –Too little shortening |
| Crust shrinks | –Crust was stretched –Too much shortening –Crust was not chilled before baking |
| Soggy bottom crust | –Filling was hot when put into pan –Crust was not pricked before filling |
| Edge of crust too brown | –Edge was not covered with foil during the last 15 minutes of baking |
| Quick Breads | |
| Bread is heavy | –Too much shortening –Not baked long enough –Not enough liquid |
| Bread is not flaky | –Used oil instead of shortening –Dough was overmixed |
| Bread is dry and crumbly | –Too much flour or flour not mixed well into bread –Baked too long |
| Bread is tough | –Too much liquid –Overmixed –Not enough shortening –Too much flour |
| Muffins have dry tunnels | –Too little liquid –Too much flour –Batter overmixed –Muffins overbaked or oven too hot |
| Yeast Bread | |
| Dough is lumpy | –Not enough mixing or kneading –Too much flour |
| Crust did not brown | –Pan was not placed in the middle of the oven –Not enough sugar added –Temperature too low |
| Loaf did not rise enough during baking | –Dough rose more than it should have before baking –Temperature too low |
| Loaf did not rise enough before baking | –Dough was not kneaded enough –Old yeast –Cold ingredients or rising area –Liquid too hot |
| Loaf is crumbly | –Too much liquid –Dough was not kneaded enough |
| Loaf is dense on bottom | –Oven temperature too high |
| Loaf is cracked on one side | –Crust hardened before loaf had fully expanded. Slash the loaf at the top to allow steam to escape |
Nancy Siler, vice president of consumer affairs, is a registered and licensed dietitian plus a certified home economist. She has been baking and decorating desserts longer than she wants to admit…..much before she started working at Wilton 11 years ago. Nancy also shares her expertise in the Wilton sponsored Public Television Show Bake Decorate Celebrate!