Читать книгу Complete Step-by-Step Guide to Cake Decorating - Carol Deacon - Страница 26

We all want our cakes to turn out perfectly every time, but sometimes they don’t, even if you’re an experienced cook. Here are some of the most common problems and advice on how to avoid them.

Problem: The cake sank in the center.

Possible reasons:

• The mixture was too runny.

• The oven door was opened too soon and for too long during the cooking process.

• The oven wasn’t hot enough.

• The cake was not cooked long enough.

Problem: The cake burned.

Possible reasons:

• The cake was placed too near the top of the oven. Always cook in the center of the oven, even with conventional ovens.

• The oven was too hot. No matter what it says on the temperature dial, ovens do vary. Next time, cook it on a slightly lower heat setting.

Problem: The cake seemed very dry.

Possible reasons:

• It was overcooked. Reduce the cooking time the next time you make it.

• There wasn’t enough liquid in the mixture. If it’s virtually impossible to stir the uncooked cake mixture, you need to add a little more milk or egg.

Problem: The fruit sank.

Possible reasons:

• The oven door was opened for too long during cooking.

• There was too much flour in the mixture.

1. Grease the microwaveable dish and place a disk of waxed paper in the base.

2. Cream the butter and sugar together until fluffy.

3. Beat in the eggs. Stir in the flour, cocoa, and baking powder.

4. Cook on full power for 4 minutes (or until a toothpick inserted in the center comes out clean).

5. Let the cake stand for 10 minutes before turning it onto a cooling rack.