Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat and flours more hard wheat, making the cake heavy.
Measure Carefully Pre-measure ingredients and assemble them in the order listed. Use dry measuring cups for flour and sugar. Spoon flour into the cups and level with the straight edge of a knife. Extra sugar or leavening causes a cake to fall; extra flour makes it dry. Don't Overmix Beat softened butter and cream cheese or vegetable shortening at medium speed with an electric mixer until creamy.
Gradually add sugar, continuing to beat until light and fluffy. These steps are important because they whip air into the cake batter so it will rise during baking. You might not be paying close attention and this will cause you to use too little or too much baking soda. Having too much baking soda can cause a cake to rise way faster than it normally would. Not using enough baking soda or baking powder will keep the cake from rising normally. You need to make sure that you use the right amount of baking soda or baking powder.
Simply read the recipe closely to avoid making mistakes such as this. Adding the eggs to the cake mix at the wrong time can cause a cake to deflate. You might be wondering why this is the case. The eggs need to bond with the other ingredients at the proper time for things to turn out right. You should try to pay close attention to when the recipe wants you to add the eggs.
Do it at the exact right time to limit the chances of having anything go wrong. Avoid distractions such as smartphones as much as you can.
If you were a bit hasty, then you might not have done this the right way. Raise your hand if you've ever been personally victimized by a bundt cake. I know I have. I can remember waiting by the oven as my cake rose in the intricately-designed pan that promised an elegant presentation. But when it came time to invert the pan, the cake fell out in clumps, delivering a crushing blow to my bundt cake dreams. Even with proper greasing, some cakes still stick to the pan.
To avoid bundt cake disaster, try these simple methods for releasing a stuck bundt from the pan in mostly one piece. Plus, get tips on how to salvage a damaged bundt cake. Before you even think about pouring the batter into your bundt pan, make sure you've greased properly to avoid heartache later. Here's how:. Most bundt pans you'll find today are nonstick like this classic Nordic Ware bundt pan , and for good reason.
Nonstick coating helps the cake to slide out from the pan as evenly as possible. Go for a pan that's lighter in color to prevent over browning that can occur with darker pans.
You'll still need to grease the pan, even if it's nonstick. But the nonstick coating will provide an extra layer of protection. If your bundt pan is older with considerable scratches, this can affect the nonstick capabilities, so consider upgrading to a new pan. Talk about a total bummer. While cakes can fall for a lot of different reasons, these are the most common culprits — and how to deal with them.
But too much moisture can also ruin a cake. This happens most often in humid climates, where extra moisture can collect naturally in ingredients like flour. It causes cakes to rise quickly and then crater during the baking process. What to do: Follow the recipe carefully, and when possible, weigh your ingredients rather than measuring them using cups.
If you live in a humid climate, keep your dry ingredients in the freezer so they stay dry. If you forgot to add the eggs at the right time and then mixed them in later, you may pay the price with a fallen cake. What to do: Read the recipe all the way through before you begin baking. Create a clean work area with all your ingredients pre-cut, prepared and measured. Having everything organized ahead of time will help you keep calm and follow the recipe.
0コメント