PROBLEM:
My
cake is burnt
Causes:
Not
using the appropriate-sized tin Not
setting the oven to the proper temperature Cooking beyond the allotted
time
Solution:
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. But if it's just
a little crispy around the edges but is soft on the inside then cut off the
edges.
Get
a large knife, a rigged bread knife would work, and cut off the outer layer.
Cover your under cake in buttercream or icing and decorate like normal - you
won't be able to tell the difference!
What to do next time:
Make
sure you bake your cake at the right temperature and pre-heat it properly. If
it's too hot the cake will cook too quickly and burn on top.
If
your cake is not cooked but is starting to brown on top then cover it in tin
foil or baking parchment - this will make sure the centre continues to cook but
the outside doesn't.
Keep
an eye on it and check it every 5-7 mins until done.
PROBLEM:
My
cake is burnt on top but still isn't cooked in the centre.
Causes:
This
happens when the cake tin is too small.
The oven temperature is not set correctly
Solution:
If
your cake hasn't even began to cook then pop it back in the oven and make sure
the oven is on, and on the correct temperature too.
If
your cake is cooked around the outside but not in the inside then pop it back
into the oven and cover tightly in tin foil. The tin foil will trap the heat
and help to cook the inside of your cake. Bake for another 10-15 mins checking
after 5-7 mins to make sure it's working.
Your
cake might not look very appetizing 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!
What to do next time:
Checking
oven temperature is key - if it's too low it won't cook and if it's too high it
will burn!
PROBLEM:
My
cake mix has split
Causes:
The
eggs are added too soon before the fat and sugar have been creamed The eggs are
added cold, as this causes the fat to harden again, and accept no more eggs.
Egg temperature should be approximately 72F (21 Centigrade) The eggs are added
in too large amounts. Eggs should always be added slowly and gradually.
Solution:
Before
it splits anymore add in your flour. Fold it with a wooden spoon or mix with an
electric hand whisk until combined. The quicker you act the more likely you'll
be able to save your mix and stop it from curdling.
What to do next time:
You
don't have to cream your butter and sugar together always, you can use an all
in one method instead - There's no need to cream the sugar and butter together
just try this instead!
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