Cake Problem Solving Guide

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Baking Cake

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<ul><li><p> Cake Problem Solving Guide </p><p>By Bill Weekley, Certified Master Baker &amp; Corporate Chef </p><p>Problem Characteristic </p><p>Possible Causes </p><p>Possible Solutions </p><p>Low Volume </p><p> Over measurement of liquid </p><p> Under mixing or extreme over mixing. </p><p> Improper scaling weights/pan too large. </p><p> Oven temperature too </p><p>low. </p><p> Use the proper amount of liquid. Use a scale to weigh the liquid. </p><p> Read the directions thoroughly before starting. Use an electric timer that will turn off the mixer automatically if available. </p><p> Follow the recommended scaling weights </p><p>found on the label directions. If possible, use a scale to weigh the batter. </p><p> Have oven temperature checked for </p><p>accuracy. </p><p>Fallen Cakes </p><p> Under baking; oven temperature too low and/or too short a baking time. </p><p> Over or under measurement of liquid. </p><p> Too small a pan/batter </p><p>too deep. </p><p> Extreme over mixing. </p><p> Oven temperature too hot. </p><p> Jarring cake in the first 15 minutes of baking. </p><p> Have oven temperature checked for accuracy. Follow label directions for proper baking time. </p><p> Use proper amount of liquid. If possible, use a scale to weigh liquid. </p><p> Fill pans approximately full if scales are not available. </p><p> Read the label directions thoroughly before starting. </p><p> Have oven temperature checked for accuracy; follow directions for proper baking temperature. </p><p> Be sure not to bump cakes while turning or </p><p>loading ovens. </p></li><li><p> 2 </p><p>Sticky Top Crust </p><p> Storing cake covered while still warm. </p><p> Over (or under) measurement of liquid. </p><p> Under baking; oven </p><p>temperature too low and/or too short a baking time. </p><p> High humidity. </p><p> Be sure cake is thoroughly cooled prior to covering or placing into an enclosed cabinet. Allow cakes to stand uncovered hour before icing. </p><p> Follow directions for proper amount of liquid when possible; use a scale to weigh liquid. </p><p> Have oven temperature checked for </p><p>accuracy. Follow directions for proper baking time. </p><p> Place cakes in the freezer and ice while </p><p>frozen to prevent sticky top crust. </p><p>Tunneling </p><p> Oven temperature too hot. </p><p> Under or Over mixing. </p><p> Bottom oven heat too high. </p><p> Under measurement of </p><p>liquid. </p><p> Have oven temperature checked for accuracy. Follow directions for proper baking temperature. For layer cakes, double panning is recommended. </p><p> Follow directions for mixing times and procedures. When possible, use an electric timer to turn off mixer automatically. </p><p> Verify oven temperature. For layer cakes, </p><p>double panning is recommended. Cake pan liners will also help in reducing bottom heat. </p><p> Follow directions for proper amount of </p><p>liquid. When possible, use a scale to weigh liquid. </p><p>Shrinkage </p><p> Too little batter in pan. </p><p> Pans greased too </p><p>heavily. </p><p> Extreme over mixing. Too much liquid. </p><p> Select proper pan size for the amount of batter indicated. Follow scaling directions and use a scale when possible for more accuracy. </p><p> Do not grease cake pans too generously. </p><p> When possible, use an electric timer to turn off mixer automatically. </p><p> Follow directions for proper amount of </p></li><li><p> 3 </p><p> Over baking too long or </p><p>too high bake temperature. </p><p>liquid. When possible, use a scale to weigh liquid. </p><p> Follow directions for proper bake times and temperatures. </p><p>Gummy Over measurement of liquid. </p><p> Under baking. </p><p> Follow directions for proper amount of liquid. When possible, use a scale to weigh liquid. </p><p> Have oven temperature checked for accuracy. Follow directions for proper baking time. </p><p>Peaked Cakes </p><p> Over mixing. </p><p> Under measurement of liquid. </p><p> Oven temperature too </p><p>hot. </p><p> Follow directions for mixing times and procedures. When possible, use an electric timer to turn off mixer automatically. </p><p> Follow directions for proper amount of liquid. When possible, use a scale to weigh liquid. </p><p> Have oven temperature checked for </p><p>accuracy. </p><p>Dry, Crumbly Cakes </p><p> Under measurement of liquid. </p><p> Over baking. </p><p> Follow directions for proper amount of liquid. When possible, use a scale to weigh liquid. </p><p> Follow directions for proper bake time and temperature. </p><p>Pale Top Crust </p><p> Opening oven door too frequently. </p><p> Oven temperature too low. </p><p> Too deep a pan. </p><p> Too much liquid. </p><p> Open oven door only when necessary. </p><p> Follow directions for proper oven temperature. Check oven temperature for accuracy. </p><p> Select proper pan size for the amount of batter. </p><p> Follow directions for proper amount of liquid. When possible, use a scale to weigh the liquid. </p></li><li><p> 4 </p><p>Cracked Top Crust </p><p> Over baking. </p><p> Under measurement of liquid. </p><p> Oven temperature too </p><p>high. </p><p> Follow directions for proper bake time and temperature. </p><p> Follow directions for proper amount of liquid. When possible, use a scale to weigh the liquid. </p><p> Follow directions for proper bake </p><p>temperature. Check oven temperature for accuracy. </p><p>Coarse Grain </p><p> Under mixing/hand mixing. </p><p> Follow package directions for mix times. Use electric timer that automatically turns off mixer. </p></li></ul>

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