Poor Planning If you forgot to add the eggs at the right time and then mixed them in later, you may pay the price with a fallen cake. Not Enough Emulsification The term sounds more complicated than it is. Too Much Leavening You need leaveners, like baking soda and powder , to make your cake rise. Geography Are you in a hot, humid climate? Sign up for our newsletter. Stay connected to Craftsy experts. Access over 1, Premium classes.
Premium Membership Sign up for the Premium Membership and get access to our best Craftsy videos and projects. Learn new craft techniques and tips from the experts. Monthly Membership. Annual Membership. Falling cakes are easily preventable. Here's how. If this happens with cakes made from scratch, check to make sure you are using baking powder that is fresh and current -- not out of date.
If this happens with cake mix cakes, it may be an abnormal oven temperature that is to blame. Check the manufacturer's directions to see how to adjust your oven or consult an appliance manufacturer. High altitude may affect baking as well. Believe it or not, there are several steps in the cake baking process that can lead to a falling or sinking cake.
These can include how you mix your batter, the ingredients themselves, or how you bake the cake. There are basic ingredients to any cake. Of course, there are various ways to substitute key ingredients in any recipe, but when our cake is falling, the ingredients we use and how they are prepared can be our first clue into what went wrong.
There are a number of things that can happen to the ingredients in the mixing and baking process that can alter our end result. Allowing your butter and eggs to warm up to room temperature is a critical step that many may miss. Cold eggs do not blend the way that room temperature eggs do.
Using cold eggs in your cake batter can result in pockets of batter that are not properly blended. These unblended pockets can cause a cake to collapse. Butter is another ingredient which we should allow to reach room temperature. Room temperature butter is soft and easy to blend, unlike cold butter. If we go too far and melt the butter, that can cause the texture and consistency of the cake to alter.
Watch this short video from the Rachael Ray Show to see the effects of blending cold ingredients:. Each ingredient has a specific effect within your cake.
Making adjustments to the ingredients or not measuring them properly can be causes of a sinking cake. Another problem often lies with a mistake in the leavening agents baking soda and baking powder. When adding Baking Soda and Baking Powder to your batter, keep these tips in mind.
High humidity can add moisture to your dry ingredients and cause them to condense. If you are in a humid area, consider storing your dry ingredients in the freezer to help avoid this problem. Measuring the ingredients by weight can also help you make sure you get the right amount of each. Areas of high altitude present their own host of issues for baking. High altitudes have less atmospheric pressure and oxygen, which can cause baked goods to lose moisture faster, for example.
Remember that if you try to slice the cake too quickly, you will tear the cake. That is why it is best to cut using a serrated knife.
Ensure to lessen the shortening by one to two tablespoons per cup and add one egg to avoid cakes fall when cooling, especially for a two-layer cake. In addition to that, for cakes made with shortening, decrease the sugar by about a tablespoon for every cup called for. Also, increase the liquid by one to two tablespoons for every cup required in the recipe.
Likewise, decrease baking powder by lessening it by about one-eight teaspoons needed in the recipe. Moreover, you can increase the baking temperature by 15 degrees Fahrenheit to 25 degrees Fahrenheit to help set the cake batter. Additionally, make sure to beat the egg whites only to soft peaks for cakes leavened by air like angel food cake. Besides, if you choose not to do it, the cake batter will enlarge exceedingly.
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