HOW TO SOLVE COMMON CAKE DISASTERS: PART TWO

PROBLEM:

Peaks and Cracks on cake

Causes: 

Too much rising agent may have been used, causing the cake to rise beyond its limits.  The cake tin was too small, The oven temperature was too high, causing the cake to rise before it set properly.  

Solution:

Cut out the unwanted bits and cover with buttercream

What to do next time: 

Next time, double check amounts, tin size, and oven temperature (especially in high altitudes).

PROBLEM:

My cake is greasy or shiny 

Causes: 

Too much butter not mixing thoroughly 

Solution:

If your cake's cooked properly, but is a little greasy, you could cover the top in chocolate and let it set to disguise the grease. If not and it's soggy the whole way through then we're afraid it's one for the bin! 

What to do next time: 

Be sure to measure out your butter carefully

Make sure you whisk the mixture properly

Don't leave your butter out on the side at room temperature for too long - it will start to sweat and become greasy and if you add that to a cake - well, you're asking for trouble!

 

PROBLEM:

My cake is stuck in the tin 

Causes: 

Over-greasing a cake tin can cause the sides to “fry”.  Cake was cooked for too long, the fat used in the cake wasn’t appropriate for baking. 

Solution:

Don't worry! 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. Give it a little pat around the edges and on the bottom too. Leave it to stand for a little while - don't attempt to get it out of the tin when it's scorching hot. Let it sit for 15 mins or more. 

To tip your cake out, pop on your oven gloves. Hold the tin with one oven glove and cradle the top of the cake with your other one and tip it upside down tapping around the edges until it falls onto your hand. Flip it the right way up and pop onto a cooling rack.  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!