Advance Notice

ALL custom cake orders must be placed at least two (2) weeks in advance.
July & August 2018 are currently fully booked.*

*Please note that due to a full slate of personal responsibilites, Sugared is not currently accepting new clients.

19 March 2013

It's Sunk

It's every cake maker and baker's nightmare...the cake sunk in the middle.  Good news - it's most likely still edible, it'll just require more trimming to level, which will result in more wasted cake.  But, the question is, what caused the cake to sink in the first place?

While there are many possible culprits, here are three of the most common:
  • Over beating/over mixing the batter.  This is especially easy to do if you use a stand mixer!
  • Underbaking.  A toothpick inserted into the middle of the cake should come out completely clean, if it doesn't, the cake needs to bake longer.
  • Oven temperature fluctuations.  This is most commonly caused by opening the oven door too early/too often during baking.  Leave the oven door closed! At least until the suggested baking time is nearly completed.

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