TIPS #002 Collapsed Cake

Ended up with a collapsed cake? Too much rising agent. Oven temperature was too high. If you have got too much rising agent such as baking soda or baking powder, the carbon dioxide bubbles start to form and lift the cake before the gluten can set to support the bubbles. It would eventually result in … Continue reading

TIPS #001: Cracked Cakes

Often find your cakes cracked? Home bakers love to open the oven often to check on their cake. Fight this temptation, keep the door closed. This is because changes in oven temperature leads to cracking. Regulate the oven temperature best suited for your cake. Too high a temperature and your cake rises too fast and … Continue reading

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