Can I fix it? And last but not least, don’t over whisk your mix. The material appearing on LIVESTRONG.COM is for educational use only. What’s wrong with my cake? Baking a cake only for it to break or crack is frustrating. Is your cake just not doing what you want it to do? According to Iowa State University Extension and Outreach, overbaking a cake, such a cheesecake, will result in a cake that's too firm and which cracks. But if it’s just a little crispy around the edges but is soft on the inside then cut off the edges. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse Use shortening instead of butter. But I used hand instead. Not even a cup of tea is helping to wash it down! The same applies to angel food cakes and fruit cakes — follow the recipe's temperature and timing instructions carefully to help prevent a crumbly dessert. If you use a yellow cake mix, add a 3.5oz vanilla instant pudding mix (jello, the box) and one additional egg. Other times, a corner might break off the cake inadvertently, even if the cake is properly cooled and it comes out of the pan cleanly. Dough was placed on warm baking sheets Used a low-fat margarine. Is that why the cake is so soft and breaks easily? Can I fix it? If your cake is just too dense once baked then there’s nothing much you can do now. If your cake falls apart when cutting and you used all-purpose flour in your recipe, the high gluten content is why you have a cake that's moist but crumbly. If it’s not completely cooked and you’ve definitely added the rising agent, pop it back into the oven and bake for longer. If you forgot to put the baking powder or didn’t use self-raising flour, then there’s nothing you can do to fix it. If its a specific flour the recipe uses then opt for that next time. Even though your cake is completely baked, slicing into it, you may find a dense and damp streak in the center (I run into this issue a lot with pound cakes). 10. Double check the temperature on your oven and if all else fails use two baking tins instead of one next time. If you’ve chosen a complicated recipe, swap it for something simpler like a classic chocolate sponge. Claudia has a PhD in Physical Activity, Nutrition and Wellness and is a Registered Dietitian. Tears and cracks can be repaired by filling them in with a fresh piece of fondant. You can then cover your cake in fondant or buttercream to hide the cut marks. This is an easy problem to fix – just run a sharp knife around the edge of the cake, between the cake and the baking tin. What’s wrong with my cake? Cake Is Collapsing at the Sides. The best way to enjoy this cake (if you’re determined not to waste it!) 9. Child development stages: Ages 0-16 years. Fruit Is Sinking in the Cake . You don’t have to cream your butter and sugar together, you can use an all in one method instead – just like. This could be because too much raising agent has been used, the cake tin was too small or the oven temperature was too high. Too much baking powder can cause the cake to rise rapidly and crack. Just cover the top of your cake with buttercream to disguise the concave in the middle. An easy crumbly cake fix is to use a low-gluten flour, like cake flour, for moist cakes. Problem three: My biscuits have cooked unevenly. Cookies too flat; they spread and thin out while baking: Dough was not properly chilled. If your cake falls apart when cutting, it may be from overbaking. Pastry is essentially a type of bread and so many different types exist that there is no one way to classify them. It just might make a difference to your cake. There are holes and tunnels in your cake. However, if you want to try a healthier option, both applesauce and banana are effective fat replacements in baking recipes. This too will cause a soft pedal. 8. The same, however, can be said for recipes that are gluten-free, like this LIVESTRONG.com recipe for Gluten-Free Chocolate Quinoa Cupcakes. Can I fix it? Make sure your moist ingredients are measured properly. This is an easy problem to fix â just run a sharp knife around Can I fix it? Be careful though of adding TOO much icing/confectionary sugar. Whether your cake didn't rise or you ended up with a broken or too-done cake, you can hopefully find a solution to help you either fix the cake or turn it into something else presentable. After removing from the oven, place the pound cake, right side up, in the pan on a wire rack, and let cool for 10 minutes away from drafts. This wet ring in cakes can be caused by the cake settling after baking. My cake didn’t rise Cake flour that's milled only from soft wheat contains anywhere from 7 to 9 percent protein, which results in a light cake. This is also called the "X" fault on account of the shape of the cake after it is baked. Double check your oven temperature too – if your oven is too hot this can have an impact or if your oven is not working properly this can be a tell-tale sign as the heat is not spreading evenly around your machine. Leave it to stand for a little while – don’t attempt to get it out of the tin when it’s scorching hot. According to an August 2018 study published in Food Science and Biotechnology, if a gluten-free cake falls apart when cutting, the gluten-free flour used often plays a role. Itâs always best to use the tin size stated in the recipe. The cake’s not destined for the bin though, if the cake is still soft and spongy and not overcooked, then it’s good enough to eat. 6. Always level off teaspoon measures of baking powder and bicarbonate of soda â a little extra can make a big difference. Just make sure everyone has a fork or spoon for eating it! My cake is stuck in the tin Your cake can also end up dry if you don’t add enough butter or eggs to make sure you follow the recipe correctly next time and always double check your oven temperature. A cake that bakes too slowly takes longer to set and may fall, causing a dense texture. 1. Next time you’re making a cake remember to grease your baking tin before adding the mix. Can I fix it? Kneading dough when prepping a cake converts the simple proteins of flour into the more-complex gluten, which binds the dough together. I’ve just baked my cake for the correct time but it’s not cooked at all and it’s raw! Choose one too big and it could end up a thin, dry pancake. Can I fix it? Joâs solution: Try freezing them before putting on the baking tray. (king cake cake pops!) My cake is too moist. Several simple solutions exist if your fruit cake is moist but crumbly, and your cake falls apart when you cut it. Step 1. If your icing is loose and soupy, it's too warm or you didn't cool the eggs enough before adding the butter. Your cake might not look very appetising when it comes out of the oven so leave it to cool and cover in the buttercream to hide the lumps and bumps if there are any! Remove pound cake from pan to wire rack, and let cool completely. Whether you use a cake mix or make a cake from scratch, you can take a few steps to make sure your cake is moist and tender. 14. If your cake is hard you may have just overcooked it or overmixed the mixture when combining ingredients. The damaged fondant often has bits of icing and cake in it so reusing it can cause further issues. As for a cake from scratch, check food52 tender layer cake by Sdebrango. My cake has shrunk Pour les quantités de pâte/garniture, allez sur mon article du Number Cake, je donne les quantités pour 1 chiffre/lettre A4 en moyenne. And I'm suppose to use PAUSE for 10 times with the self raising flour. One of the major reasons why your fruit cake is moist but crumbly is the gluten content of the flour you use to bake. Cracked top When your cake splits or cracks, this means it has risen too quickly. My cake has risen unevenly If it’s a major disaster and your cake has not kept its shape, don’t worry – you can let the crumbled up pieces of cake cool and add them to ice cream to make a sundae, or turn then into the layer at the bottom of a trifle or mash them up and make cake pops! Opting for the right flour and the right amount of flour will help with the dense texture of your cake. According to a March 2017 review published in the Journal of Gastroenterology and Hepatology, gluten is a complex protein that affects both the flavor and the texture of dough. Use of this web site constitutes acceptance of the LIVESTRONG.COM Thereâs a gooey or damp streak in the center of your cake. Once your ingredients are combined, that’s it – stop whisking and get baking! If you overmix you can loose air and air bubbles which help to create a light, soft sponge. If this occurs, simply heat the bottom of cake pan over a low flame on stove until cake releases from pan. Let the broken cake finish cooling completely before you touch any of the pieces. 4. We took a little cake break, but I'm back at it :) Hope you enjoy the gumpaste recipe as much as I do. Bake for another 10-15 mins checking after 5-7 mins to make sure it’s working. If you’re using lots of ingredients that have been stored in the fridge it’s best to allow them to reach room temperature before combining or before baking. Make sure your baking tin is the right size – if it’s too big the mixture won’t rise enough to fill it. Can I fix it? If it’s too hot the cake will cook too quickly and burn on top. Feel free to check out her portfolio: christabel.co. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. Double check how much flour you add to the mix. It doesn't look that great. Découvrons les univers de MyCake ensemble. Double check the temperature and make sure it’s correct – it may just be that your oven is a little too cool. My cake is burnt Joâs solution: Always use cold, unsalted butter and it should stop your biscuits being too oily. If it’s ridiculously burnt, and by ridiculous we mean black beyond saving then bin it – you don’t want to get an upset stomach eating burnt cake. Next time you get baking make sure you whisk your flour properly when you add it to your wet ingredients. Cooking two separate sponges and then sandwiching them together will avoid any unwanted caving. Over-mixing your cake mix can have an impact too so keep your electric hand whisk on a steady speed and stop whisking when combined. While these ingredients can be easily substituted, try to follow the recipe to a T as much as possible. Découvrez mes derniers Articles. Take one misstep when measuring out ingredients, and baking a cake can instantly turn from a sweet, lighthearted endeavor into a baking disaster. My cake is stuck and doesn’t want to move from the tin – help! Can I fix it? What’s wrong with my cake? Cover in tin foil and cook at the same heat as before but keep checking every 5 minutes until the cake is looking a little less moist. If you cake isn’t completely cooked – cover it in tin foil and bake for a further 5-10 mins – check it again after 10 mins or so and if needs longer bake again. My cake is raw Too small and your cake might burn at the top or overflow out of the pan, while still being a raw mess in the middle. Whether you’re trying to make a delicious boozy banana bread, a classic Victoria sponge cake, or some family favourite chocolate brownies, baking is one of the most satisfying hobbies. Leaf Group Ltd. For example, cake flour has been ground more finely than all purpose. If your cake is dry to the point of crumbling when you remove it from the tin then turn your cake into cake pops instead. My cake is crumbly Your cake will still probably look a bit odd so get the buttercream at the ready and no-one will have to know! After its surface sets, apply a generous amount of frosting to the top of the crumb-coated cake. advertisements are served by third party advertising companies. Move the cake under the spatula rather than maneuvering the spatula across the cake - this will minimize stress on the cake's interior. Make sure you are using the right ingredients too. What’s wrong with my cake? But, what happens when you come across a baking problem or disaster? 3. used as a substitute for professional medical advice, This allows the cake to become firm enough to remove from the pan without breaking apart. Is it just a little bit too dry? Don’t overbeat or whisk when adding your ingredients. If your cake has sunk in the middle but is cooked the whole through then there’s not much you can do about it. Check the ingredients. On the instructions paper it said to use a machine. Don’t panic! Do not use bread flour as a substitute in a cake recipe. . Don't reuse it. Published - Nov 11, 2011 Modified - Nov 16, 2020 Veena Azmanov This post may contain affiliate links to Amazon and other sides. Give it a little pat around the edges and on the bottom too. Basically, everything is âsoftâ now. Try it out. Tip: Work with room temperature frosting - refrigerated frosting is too stiff and may tear delicate cakes during application. It is excellent. I know Mardi Gras was technically yesterday, but can you really blame me for wanting to keep the party. , Frosting will cover up any cracks. 3. If not and it’s soggy the whole way through then we’re afraid it’s one of the bin! Use the correct flour, if the recipe suggests self-raising flour use self-raising flour and so on. 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