Below are some problems in baking cakes and recommended solutions.
- The cake is cracked and has peaked in the middle. The reason for this problem is perhaps because you used too much raising agent when baking. The cake tin maybe was very small or the oven temperature was way very high.
- The cake spilled over the side of the tin. This usually happens when the cake tin that you used was too small. It is always good to use the tin size that is stated in the recipe.
- The cake is thin and overcooked but the texture is still good. This usually happens when you use a cake tin which is so big.
- The cake is already burnt on its top but still it has not been cooked in the center. You can remedy this by adjusting the cake tin. The cake tin could be very small or the oven was too high.
- The cake is very dense. The reason for this could be possibly because the cake mixture did not have enough air that was beaten into it or maybe the eggs were added too soon to the mixture and curdled. Another possible reason is that there was no enough raising agent.
- The cake is very flat and large air bubbles are visible on the top. The first reason for this is because you did not immediately place the cake in the oven when the mixture was already finished. Another reason was because the oven was not really hot enough when you placed the cake inside.
- The cake has a gooey center. This cake certainly has not been cooked long enough.
- The edges of the cake are soggy. This usually happens when the cake is not placed on the cooling rack as soon as it is necessary and that condensation has already built up on the insides of the tin.