If you bake cakes, I'm sure you've experienced some of the issues below. It's annoying to plan a special dessert, and spend all the time baking it, only to have it not turn out. Sometimes you can camouflage the mistake with your cakes, and sometimes you can't.
Did you know that flour has the tendency to pack down and sifting will save you money by only using the amount necessary? Never press the flour down in a measuring cup or shake it down. Your cakes will suffer if you do.
Here are some causes for cake failures:
Cake will fall if too little flour is used
Cake will rise too high in center and crack if too much flour is used.
Cake will brown on top too much before it has risen enough if oven heat is too high.
Cake will be soggy if too much shortening is used.
Cake will be too heavy if too much sugar is used.
Cake will have large holes and tunnels if you beat too much after flour is added.
Did you realize that one of the best methods of keeping the insides of a cake from drying out is to place a piece of fresh white bread next to the exposed surface? You can afix it with a short piece of uncooked spaghetti until you are ready to frost.
Happy Baking!
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