Troubleshooting issues

Troubleshooting Issues

Inconsistent Results

• Always measure ingredients accurately. Using “a bit” of this or that won’t yield consistent results.
• Room temperature ingredients usually blend together more easily. If a recipe specifies room temperature, follow it for best results.
• Invest in an oven thermometer as oven temperatures can often be inaccurate, leading to unevenly baked goods.

Cracked Tops

• A cake, scone, or sponge may crack on top if the oven temperature is too high. Turn the heat down or position the bake lower in the oven.
• Overfilled tins may also overflow or crack. Avoid filling any tin more than two-thirds full.

Sinking in the Middle

• Using too much or too little raising agent can cause sinking. Follow the recipe quantities carefully.
• Opening the oven door before the bake has set can cause a rapid temperature drop, leading to sinking. Be patient and let the bake do its thing.

Peaked or Bulging Tops

• This can happen when the oven temperature is too low. Make sure you preheat your oven to the correct temperature before putting your bake in.
• Too much raising agent may also cause this issue. Be sure to measure accurately.

Dry or Tough Bakes

• Over-mixing the batter can overdevelop the gluten, leading to a tough texture. Mix just until the ingredients are combined.
• Too much flour can absorb too much liquid, resulting in a dry product. Use scales for an accurate measurement.

Soggy Bottoms

• Soggy bottoms can occur if you don’t preheat your oven. Always remember to preheat for the specified time.
• Overly wet batter can lead to a wet bottom. Make sure your quantities are accurate.

Remember, practice makes perfect in baking. If you encounter an issue, do a bit of trouble-shooting and give it another go. Happy baking!