Where is bake my cake

Sometimes the yolks and whites are beaten separately. Make sure to follow the timings in the recipe when beating in eggs and whether you need to have your eggs at room temperature first. Too many eggs in the batter can result in a dense or compact cake.

The heat of the oven can cause baking powder to react further and cause more air bubbles while setting the cake's structure. Using proper oven temperature is important to allow the cake to rise before the structure sets. If the oven is too hot, the cake will set too fast before the air bubbles have formed. If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set. To check your oven temperature, bake a cake mix cake for a test run.

Make sure you've preheated your oven, too. If the cake is done properly within the time range on the package, your oven is most likely baking at the proper temperature. You can also consult your manufacturer's directions or consult an appliance expert on how to adjust the temperature up or down. Keeping a clean oven can also help your oven stay consistently heated.

If for some reason you're still wondering why your cake deflated after cooling, use our cake troubleshooting guide to learn the various reasons why cakes fall and ensure it never happens again. Don't throw the flat cake out, either! Give your cake a new look by turning it into cake pops or cut it up and serve it with ice cream. Now that you've got the basics for how to prevent the cake from sinking, give your new baking knowledge a try with our double chocolate cake or champagne cake with strawberries.

By Katlyn Moncada Updated June 28, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Save Pin FB More. Credit: Andy Lyons. Yellow Cake with Chocolate Butter Frosting.

Credit: Kritsada Panichgul. Comments Add Comment. Back to story Comment on this project. Tell us what you think Thanks for adding your feedback. All rights reserved. Make sure you whisk the mixture enough to combine the ingredients but not too much so that you create additional heat in the mixture.

This is an easy problem to fix. Just run a sharp knife around the edge of the cake, between the cake and the baking tin. Give it a little pat around the edges and on the bottom too. Let it sit for 15 minutes or more. To tip your cake out, pop on your oven gloves. Hold the tin with one oven glove, cradle the top of the cake with your other hand and tip it upside down.

Tap around the edges until it falls onto your hand, then flip it the right way up and pop onto a cooling rack. You can let the crumbled up pieces of cake cool and add them to ice cream to make a sundae, or turn then into the layer at the bottom of a trifle, or mash them up and make cake pops.

Make sure the oven is on and on the correct temperature too. If your cake is not cooking in the middle, then put it back into the oven and cover tightly in tin foil. The tin foil will trap the heat and help to cook the inside of your cake. Your cake might not look very appetising when it comes out of the oven, so leave it to cool.

Then cover the cake in the buttercream to hide the lumps and bumps, if there are any. Before it splits any more, add in your flour. Fold it with a wooden spoon or mix with an electric hand whisk until combined. If your cake is dry to the point of crumbling when you remove it from the tin then turn your cake into cake pops instead. To do this, add some homemade buttercream or candy melts to the mix and mould your cake into balls. Too much baking powder causes the cake to rise too quickly, as the gas from the baking powder escapes the cake before the mixture has had a chance to cook in the middle.

When this happens, the middle of the cake collapses. Just cover the top of your cake with buttercream to disguise the concave in the centre. Check it again after 10 minutes or so and if it needs longer, bake again. This is unlikely to fix the whole problem but it will make your cake edible, so cover any imperfections with buttercream and icing. To avoid this when you bake again, double check your recipe and make sure to leave your cake to cook in the oven. Once your cake has been cooked, cut off the top and level the surface with a large bread knife.

You can then cover your cake in fondant or buttercream to hide the cut marks. If your cake has shrunk but it cooked the whole way through and looks edible, then eat it. You could also cut your bake up into cubes and make mini cakes instead. Alternatively, cover it in buttercream icing to give it a bit of moisture, or serve with cream or ice cream to make it taste lighter.

If your cake is too crumbly to enjoy, you could cover your cake in icing drizzle and disguise the crumbliness with cake decorations instead. Adding moisture like a light buttercream layer or icing will help to hold some of the cake together. Just make sure everyone has a fork or spoon for eating it. Turning crumbly cake into cake pops is also an easy option, with plenty of recipes out there to teach you the method — from basic cupcake cake pops to toffee apple cake pops. If your cake is hard you may have just overcooked it or over-mixed the mixture when combining ingredients.

When flour is combined with liquid after mixing, the gluten in the flour stars to develop. It creates an elastic-like material and traps the air created by leavening agents, such as baking powder, which helps the cake to rise. Over-mixing the cake produces too much gluten and turns your soft cake into a bake more similar to bread. Simply mix with a hand or electric whisk until the ingredients have combined.