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    You are in: Home / Community Forums / Breads & Baking / cake falling
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    cake falling

    sissy sue
    Wed Feb 27, 2013 1:38 pm
    Food.com Groupie
    The last two cakes I made, rose really big as they baked, then when I took them out of the oven, they fell, and also srank from the sides of the pan. Any ideas why?
    duonyte
    Wed Feb 27, 2013 2:20 pm
    Forum Host
    Shrinking a bit from the sides of the pan is normal.

    Falling can be caused by the oven not being hot enough - the heat sets the batter and helps maintain the structure. Try not to open the oven door after you've put the cake in, until you are ready to test for doneness. An awful lot of heat escapes each time the door is opened.

    Possibly there was too much baking powder or other leaven - if there is too much, there is not enough structure to maintain the shape. This can also happen if the cake is undermixed. This is a bit of a quandry, since you don't want to overmix - expecially if using whipped egg whites as leaven, since that would deflate them. Overmixing can also cause too much gluten development and a tough crumb in the finished cake. But undermixing can result in the ingredients not being fully distributed and in underdevelopment of the gluten - it needs to be developed a bit to maintain that structure.

    I assume you've made these successfully before so that there is not a fault in the recipe itself.
    sissy sue
    Wed Feb 27, 2013 5:25 pm
    Food.com Groupie
    Thank you, so not sure what I did wrong. We'll see what happens next time. I will be more careful. I was really busy, makeing a big dinner, so maybe I was not careful enough.
    Karyl Lee
    Wed Feb 27, 2013 10:15 pm
    Forum Host
    Also, if the leavening was old, particularly baking powder--you'll get a weak rise and then fall, or if you grabbed soda rather than powder, or vice versa. I've also forgotten to put it in at all! The eggs helped only for a while.......
    sissy sue
    Thu Feb 28, 2013 12:51 am
    Food.com Groupie
    Would the weather have anything to do with it?
    dunask
    Mon Mar 04, 2013 11:42 am
    Food.com Groupie
    SISSY SUE:
    Good morning. Sue, feel free to post the recipe you are using for the cakes you are having a problem with. Also include your mixing rechnique as well.

    Sue, yoiur baking disappoinment may not be your fault. It can be the recipe is out of balance. Many are.... I can & will scrutinize it for you for proper balance.

    Good luck in your baking & enjoy the rest of the day.

    ~DUNASK.
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