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Week 46-Cake Faults Guide Copyright 2009 Todd Mohr Unauthorized Duplication Prohibited If your cake DIDN’T RISE, it could be because: There’s too little flour compared to liquid There’s too much liquid compared to flour You have a weak leavening agent Your leavener was not activated Add flour or reduce liquid Add liquid or reduce flour Increase leavener Increase acid to baking soda Start over with clean utensils If your cake had an UNEVEN SHAPE, perhaps: You mixed it improperly, leaving flour pockets You spread the batter in the pan unevenly Your oven racks aren’t level Scrape mixer bowl often Pay more attention Level your pans Give plenty of room between cakes If the crust on your cake is TOO DARK: There’s too much sugar in your formula There’s too much egg yolk in a chiffon cake Decrease sugar or increase all others Increase other liquids If the crust on your cake is TOO LIGHT: There’s too little sugar in your formula There’s not enough egg yolk in a chiffon cake Increase sugar or decrease all others Increase egg yolk If the crust on your cake has BURST OR CRACKED: There’s too much flour in the formula The flour you used has too much protein There’s not enough liquid in the formula Decrease flour, increase liquids Use cake flour, not bread flour Increase liquids, decrease flour “Baking is a much less forgiving process than cooking. Your chicken dinner creation can be totally improvised, but your cake dessert cannot. While cake formulas and mixing methods should uniform, they’re often not. This table is designed to help you diagnose your cake disappointments for adjustment and improvement next time.” -Chef Todd Mohr Chef Todd Mohr Chef Todd Mohr Chef Todd Mohr FAULT REMEDY Poor Volume Poor Volume Poor Volume Poor Volume Uneven Shape Uneven Shape Uneven Shape Uneven Shape Dark Crust Dark Crust Dark Crust Dark Crust Light Crust Light Crust Light Crust Light Crust Burst or Cracked Burst or Cracked Burst or Cracked Burst or Cracked

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Page 1: FAULT REMEDY - WebCookingClasses · Week 46-Cake Faults Guide Copyright 2009 Todd Mohr Unauthorized Duplication Prohibited ... Use cake flour, not bread flour Increase liquids, decrease

Week 46-Cake Faults Guide

Copyright 2009 Todd Mohr Unauthorized Duplication Prohibited

If your cake DIDN’T RISE, it could be because:

There’s too little flour compared to liquid

There’s too much liquid compared to flour

You have a weak leavening agent

Your leavener was not activated

Add flour or reduce liquid

Add liquid or reduce flour

Increase leavener

Increase acid to baking soda

Start over with clean utensils

If your cake had an UNEVEN SHAPE, perhaps:

You mixed it improperly, leaving flour pockets

You spread the batter in the pan unevenly

Your oven racks aren’t level

Scrape mixer bowl often

Pay more attention

Level your pans

Give plenty of room between cakes

If the crust on your cake is TOO DARK:

There’s too much sugar in your formula

There’s too much egg yolk in a chiffon cake

Decrease sugar or increase all others

Increase other liquids

If the crust on your cake is TOO LIGHT:

There’s too little sugar in your formula

There’s not enough egg yolk in a chiffon cake

Increase sugar or decrease all others

Increase egg yolk

If the crust on your cake has BURST OR CRACKED:

There’s too much flour in the formula

The flour you used has too much protein

There’s not enough liquid in the formula

Decrease flour, increase liquids

Use cake flour, not bread flour

Increase liquids, decrease flour

“Baking is a much less forgiving process than cooking. Your chicken dinner creation can be totally improvised, but your cake

dessert cannot. While cake formulas and mixing methods should uniform, they’re often not. This table is designed to help you

diagnose your cake disappointments for adjustment and improvement next time.” ----Chef Todd MohrChef Todd MohrChef Todd MohrChef Todd Mohr

FAULT REMEDY

Poor Volume

Poor Volume

Poor Volume

Poor Volume

Uneven Shape

Uneven Shape

Uneven Shape

Uneven Shape

Dark Crust

Dark Crust

Dark Crust

Dark Crust

Light Crust

Light Crust

Light Crust

Light Crust

Burst or Cracked

Burst or Cracked

Burst or Cracked

Burst or Cracked

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