These simple solutions will guarantee baking successCake is dense and texture is heavy: 1. Too much flour was incorporated. 2. Pan may have been too small. 3. Oven temperature too low. 4. Egg whites were overbeaten. Top of Cake is domed or cracked: 1. Removed from pan too soon. 2. Too much baking soda or baking powder was added. 3. Not enough sugar was incorporate. 4. Too many eggs or too much liquid was added to batter. 5. Pan placed too close to top heating element in oven. Cake collapses or sinks in the middle: 1. Removed from oven too soon not completely baked. 2. Oven temperature too high. 3. Opened oven door before cake structure was set. 4. Added too much baking soda, baking powder, liquid or sugar. Crust is sticky: 1. Added too much sugar. 2. Under baked. 3. Oven temperature too low. Batter overflowed: 1. Added too much baking soda, baking powder or beaten egg whites. 2. Overmixed batter. 3. Pan used was too small for amount of batter.
CAKE FREEZING TIPS 1. For the freshest taste, it's best to bake and freeze unfrosted cake layers and pound cake. Cakes can shrink when frozen and expand when thawed which can cause the frosting t ocrack.
2. Place baked, completely cooled, unfrosted cake layers on baking sheets, and freeze until firm. Wrap each frozen layer in plastic wrap and aluminum foil and place in large zip-top plastic freezer bags; freeze up to one month. Thaw at room temperature. (try filling and frosting the cake layers while they are still partially frozen- this makes super easy spreading with no crumbs)
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