- School for European pastry
1. Challenge: Flat Cake Layers Solution: For uniform baking, rotate the pan midway. To prevent air pockets, use room temperature ingredients. Avoid overmixing; stop when just combined.
2. Challenge: Dense or Gummy Cakes Solution: Ensure precise flour measurement to avoid a dense cake. Don't scoop with the cup; measure accurately. Check the expiration date of baking soda/powder; old leaveners won't lift your cake effectively.
3. Challenge: Dry or Crumbly Cookies Solution: Avoid overbaking! Cookies keep cooking outside the oven. Look for golden brown edges and a slightly soft center. Choose the right flour – all-purpose flour works best for most cookies, while cake flour may make them crumbly.
4. Challenge: Cakes Sticking to the Pan Solution: Ensure your pan is well-greased and floured, paying attention to corners. Add parchment paper for extra non-stick protection. Let the cake cool entirely in the pan before trying to take it out.
5. Challenge: Unevenly Browned Baked Goods Solution: Check and calibrate your oven for accurate temperature using a thermometer. Place your baking sheet in the oven's center for even heat distribution.
February 14, 2020
By Dr. Lora Poppins
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