![]() If some of your ingredients are cold, they make it more difficult to mix together your batter and can impact the rise of your cake.Over-mixing the batter causes strong gluten strands to form, which give your cake that dense texture. Mix your batter just until the ingredients are incorporated once you’ve added in your flour.Be sure to properly measure your flour by fluffing it, then spooning and leveling each cup, or use a digital kitchen scale.It causes the cake layer to almost look underbaked once it’s leveled, even though it’s cooked through. The crumb isn’t tender or soft, and the texture is dense with an oddly gummy center. This cake layer was made with too much flour and was over-mixed. The ingredients weren’t at room temperature.Too much flour was added to the batter.My hope is that this cake troubleshooting guide will help you understand what caused your problem and empower you to bake amazing cakes in the future. Why is my frosting cracking on my cake?.What causes my frosting to bulge out between the cake layers?.How do I know if my cake layers are done baking?.Why is my cake falling apart and crumbling when I try to frost it?.Why do my cake layers have big holes in them?.How can I prevent my cake edges from burning or caramelizing so much?. ![]() How can I get my cake out of my pan without breaking it?. ![]()
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