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Cake Faults 
Reasons for faults in cake can be generally grouped as follows: 
1. Wrong quality of raw material. 
2. Improper balancing of formula. 
3. Operational mistakes. 
Some cake faults and their reasons: 
1. Collapsed or sunk cakes 
 Too much sugar 
 Too little liquid 
2. Cake with peaked top 
 Strong flour 
 Insufficient aeration 
 Too much heat from top 
3. Cake with flat top 
 Less liquid 
 Cool oven 
 Incorrect balance between egg and fat 
4. Under baked area under top crust 
 Under baking 
 Bumping the cake during baking 
5. Dense streak at the base of the cake 
 Excessive use of liquid 
 Less baking powder 
 Pockets of air entrapped 
6. Fruits falls to the bottom of the cake 
 Thin batter 
 Lack of structure 
 More sugar or baking powder 
 Incorrect baking powder
7. Texture (dense) too close 
 Less baking powder 
 More liquid 
 More sugar 
 Hot batters 
8. Coarse texture 
 More baking powder 
 Less liquid 
 More sugar 
 Too little mixing 
 Cool oven 
9. Cakes too tender for cutting 
 Over mixing of the batter 
 Less egg 
 More sugar 
 Slow baking 
10. Thick crust on cake 
 More sugar 
 Less milk or other liquid 
 Too hot or cool oven 
 Cakes standing too long before baking 
11. Cracks on surface of the cake 
 Hot oven 
 Lack of moisture in the oven 
 Less sugar 
 Tough batter 
 Thin batter 
 Insufficient air in the batter 
12. Top crust peels and flakes off 
 Over mixing 
 Cool oven 
 Insufficient steam during baking
13. Discoloured crumb 
 Slow baking 
 More bottom heat 
 Type of sweetening agent 
 In fruit cakes, high sugar content of fruits 
 More soda 
14. Very pale crust colour 
 Less sugar 
 Less milk 
 Slow baking 
15. White spots on cake surface 
 Batter standing too long before baking 
 Use of very coarse sugar 
 Less liquid 
 Slow baking 
 Not mixing the batter properly 
16. Mold growth on cakes 
 Excessive moisture 
 Contamination 
Asmita powar 
IHM Mumbai

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Cake faults

  • 1. Cake Faults Reasons for faults in cake can be generally grouped as follows: 1. Wrong quality of raw material. 2. Improper balancing of formula. 3. Operational mistakes. Some cake faults and their reasons: 1. Collapsed or sunk cakes  Too much sugar  Too little liquid 2. Cake with peaked top  Strong flour  Insufficient aeration  Too much heat from top 3. Cake with flat top  Less liquid  Cool oven  Incorrect balance between egg and fat 4. Under baked area under top crust  Under baking  Bumping the cake during baking 5. Dense streak at the base of the cake  Excessive use of liquid  Less baking powder  Pockets of air entrapped 6. Fruits falls to the bottom of the cake  Thin batter  Lack of structure  More sugar or baking powder  Incorrect baking powder
  • 2. 7. Texture (dense) too close  Less baking powder  More liquid  More sugar  Hot batters 8. Coarse texture  More baking powder  Less liquid  More sugar  Too little mixing  Cool oven 9. Cakes too tender for cutting  Over mixing of the batter  Less egg  More sugar  Slow baking 10. Thick crust on cake  More sugar  Less milk or other liquid  Too hot or cool oven  Cakes standing too long before baking 11. Cracks on surface of the cake  Hot oven  Lack of moisture in the oven  Less sugar  Tough batter  Thin batter  Insufficient air in the batter 12. Top crust peels and flakes off  Over mixing  Cool oven  Insufficient steam during baking
  • 3. 13. Discoloured crumb  Slow baking  More bottom heat  Type of sweetening agent  In fruit cakes, high sugar content of fruits  More soda 14. Very pale crust colour  Less sugar  Less milk  Slow baking 15. White spots on cake surface  Batter standing too long before baking  Use of very coarse sugar  Less liquid  Slow baking  Not mixing the batter properly 16. Mold growth on cakes  Excessive moisture  Contamination Asmita powar IHM Mumbai