Forum Activity


XP Maxamaid

Working Holiday

Latest Recipes


Tomato and Herb Straws

Tomato and Herb Straws

Spring Rolls

Savoury Bread Plait

Savoury Bread Plait

Cake and Muffin Cooking Tips

Handy Hints for Perfect Cakes and Muffins

 

Troubleshooting Cakes and Muffins

 

Does your cake or muffin have a close texture or is your sponge too heavy?

This may be caused by:

  • Not beating the margarine or butter and sugar for long enough. Sufficient beating is needed to incorporate air into the mixture.
  • Not using enough egg white replacer and/or baking powder.
  • Using too much liquid. Ensure accurate weighing/measuring of ingredients.
Does your cake have a badly cracked top and has the inside spilled out?

This may be caused by:

  • An oven that is too hot. This will cause the outside of the cake/muffin to set and brown too quickly. When the inside begins to cook it expands and forces its way through the cooked layer.
Does your cake rise and then collapse?

This may be caused by:

  • Too much egg white replacer and/or baking powder used. As the cake/muffin mixture cooks it is stretched beyond its capacity and as the gas from the raising agent escapes, the cake collapses.
  • An oven that is too hot. This causes the raising agent to be activated too soon, meaning the mixture will stretch and then fall.
Has your cake sunk in the middle?

This may be caused by:

  • Using too much sugar. The lifting properties of the sugar have been too much for the strength of the mixture. Ensure accurate weighing/measuring of ingredients.
Has the fruit sunk to the bottom?

This may be caused by:

  • Too much moisture in the mixture when the fruit was added. Ensure accurate weighing/measuring of ingredients.
  • Fruit not being dried sufficiently after washing. To avoid this toss the fruit in 15g Loprofin Baking Mix (taken from the full weighed amount) as this will absorb any moisture before adding it to the mixture.
  • Fruit not being mixed into the mixture sufficiently. Make sure you mix the fruit in thoroughly, to allow it to become coated.
  • Cherries will often sink to the bottom due to their size. Cut cherries into small pieces before adding to the mixture.
Is your cake burnt on the bottom?

This may be caused by:

  • Too thin a cake tin or the tin not lined with grease proof paper. Always lightly grease and line tins with grease proof paper, especially on the base before use.
  • Placing the cake on too low a shelf in the oven.
Is your cake stuck to the tin?

This may be caused by:

  • Not lining the tin with grease proof paper. Low protein cakes generally stick to the tin so it is advisable to always line tins to prevent sticking.
  • If grease proof paper is used, remove this from the cake as soon as possible after the cake has come out of the oven, otherwise it can be difficult to remove.
Does your cake have a dry texture?

This may be caused by:

  • Cooking the cake for too long. Check that your oven temperature is correct and follow recipe directions.
  • Dried fruit used in the cake/muffins have absorbed moisture from the mixture during cooking. To avoid this, blanch the fruit in boiling water, drain and rinse in cold water, and dry thoroughly before adding to the mixture.

Freezing Cakes and Muffins

  • When cakes or muffins have cooled, they can be stored in freezer bags and kept in the freezer.
  • Cakes and muffins can be defrosted by leaving them for one hour at room temperature.