Cake Faults and Their Causes PDF

Cake Faults and Their Causes  Poor volume Too little flour Too much liquid Too little leavening Oven is too hot  Uneven Shape Improper mixing Uneven spread of batter Uneven heat in oven Oven racks not level Cake pans warped Crust too dark Too much sugar Oven is too hot Crust t...

Cake Faults and Their Causes  Poor volume Too little flour Too much liquid Too little leavening Oven is too hot  Uneven Shape Improper mixing Uneven spread of batter Uneven heat in oven Oven racks not level Cake pans warped Crust too dark Too much sugar Oven is too hot Crust too Light Too little sugar Oven not hot enough  Burst or cracked crust Too much flour or flour too strong Too little liquid Improper mixing Oven is too hot  Soggy Underbaked Cooling done without enough ventilation Wrapping before cooling Texture is coarse or irregular Too little leavening Too much liquid Too much sugar Too much shortening Oven not hot enough  Crumby Too much leavening Too much shortening Too much sugar Wrong kind of flour Improper mixing  Tough Flour too strong Too much flour Too little sugar or shortening over mixing  Poor flavor Poor-quality ingredients Poor storage or sanitation Unbalanced formula MAJOR MINOR INGREDIENTS INGREDIENTS Flour Nuts Sugar Seeds Egg Chocolate Shortening Flavoring Liquid Cream of tartar Salt