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Some of the most common reasons cakes fall in the middle are: incorrect oven temperature, opening the oven door too early, underbaking the cake or incorrect measurement of ingredients.

How do you keep the balance of your cake fresh?
You’re golden!
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      • Home
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        • Recipe Blog
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      Stop the Flop

      When the cake rises to a point and collapses or when the cake crust cracks:

      • The mixture was beaten too much.
      • The batter was too stiff
      • Ensure thorough mixing of ingredients by mixing to the bottom of the bowl
      • The oven temperature was too high
      • The cake tin was too deep
      • Ingredients should be at room temperature, such as milk and eggs.
      • To ensure an evenly risen cake the batter must be carefully spread to the sides of the tin
      • The batter was too thin – too much liquid
      • The proportions of sugar, fat, raising agent or liquid were too high.
      • The oven temperature was too low or the oven door was opened too soon
      • The cake could have been removed before it was cooked

      When the top of the cake has a speckled crust:

      • The sugar was too coarse and did not dissolve properly – the use of white sugar in place of castor sugar
      • The mixture could have been overbeaten, causing the air bubbles to dry out on the surface.

      Good luck with your flop-less baking!