What's wrong with my cake?
It's the question we often ask ourselves when staring down at a burnt-to-crisp - but still runny in the middle - lob-sided, doughy lump that looks nothing like Mary Berry's.
And if you're a home-baker - you've probably encountered many of these eye-watering moments yourself.
But the exact point it all goes wrong isn't always obvious.
So, to better our bakes the next time we try - we sought out the advice of the professionals - from your local cake makers to YouTube personalities to our favourite TV bakers.
Below are the possible answers for seven 'what's wrong with my cake?' questions.
1. How do you stop a cake from rising too high in the middle?
Make sure your mixture is evenly distributed in the tin and knock 20 degrees off the bake time and see if it makes a difference.
2. How do you stop a cake from sinking in the middle?
Try not to open the oven door at all during the baking, either that or there’s
too much raising agent
3. Why is my cake burned on top and raw in the middle?
I’ve made this mistake before, make sure your grill is turned off
4. What's the best way to stop your cake from sticking to the tin?
Grease and flour your tins before you put the cake mix in
5. How do I stop my cake from shrinking?
Greasing your pans too much can cause this or if you’ve too many tins in the oven at the one time and they were close together
6. My cake mixture has split - how can I save it?
Tablespoon at a time of flour, it’ll help the liquid and fat come back
together.
7. My sponge is dry - what did I do wrong and how can I fix it next time?
Too little liquid added or too much flour can cause the mix to dry out or
else you may be baking it at too high of a temperature
We want to see pictures or you biggest baking disasters.
