• Liquids have not been carefully measured. (The amount of fluid used is low or high)
• The amount of mixing material is low or much more than usual.
• The temperature of the oven has been very low or very high.
• When mixing materials, the order of adding them is not observed.
• The butter or egg used is very cool.
• Bucking powder has been used less or too old.
• The amount of oil used is very high.
• The size of the mold is relative to the size of the cake.
• A long interval has been given before the cake mix is ​​ready in the oven.

The cake is sticky:

• The cake has been covered over while warm.
• The amount of fluid used in the cake has been high.
• The cake is not cooked enough (it can be due to a short cook time or low temperature of the oven)

The cake has a wet state:

• The cake has been completely out of the oven before baking.
• The cake is not timely removed from the mold and cooled into the mold.
• The ratio of materials used is not right, so much sugar, fluids and fat can cause this condition.

The cake has several large holes and pockets:

• The temperature of the furnace has been very high.
• Raw materials not sufficiently mixed. (Low and high mixing both causes this condition)
• The amount of baking powder used was high.

Cake has a wrinkled look:

• The mold is great compared to the cake material.
• The template is too greasy.
• The material is too blended.
• The amount of fluids has been high.
• The cake is cooked too much (due to the high temperature of the oven or the length of cook time). Sleeping Puff Cake
• The aeration has not been done properly and the amount of air contained in the cake has been very low or very high.
• Baking a cake is not enough. (Low oven temperature or insufficient cook time)
• The amount of sugar used or the amount of fluid was disproportionate.
• The mold is used in small materials.
• The cake is shaken or hit when cooking.
• Open in the oven before baking.
• The temperature of the oven has been low.
• The amount of baking powder or baking powder used is high (usually one teaspoon bucking powder or a quarter teaspoon of
• baking soda is usually given per meal of flour)
• After adding a large amount of dough, the mixture is mixed.

Roasted cake has been rolled up in the middle:

• The oven is cooked and the cake is cooked slowly (the oven should be heated at least 20 minutes past)
• Sugar and oil are not mixed enough.
• The cake has not been mixed enough.
• The amount of baking powder used was high.
• The amount of fluids used is low.
• Inappropriate and heavy flour was used to make cakes.
• Materials are not properly distributed in the format.

The cake is sticky, but the middle part is dry:

• Over-mixed cake ingredients.
• The cooking time is long (after the time has elapsed, the cake should be controlled and if this time is set to a limit after the last mentioned time, the cake bake is controlled)
• Egg whites are over.
• The cake mold is very large in relation to the material used. It is better to use the molds mentioned in the order or to replace it correctly.
• The temperature of the oven is inappropriate and low, and the cake has dried up instead of cooking.
• The cake is exposed to airflow.
• The amount of flour used has been high.
• The amount of fat or fluid used is low.
• The amount of sugar used was not enough.

The middle part of the cake is ready and cracked:

• The material is too blended.
• The temperature of the oven has been very high.
• The amount of flour used and the fluids used are low.
• The cake is cooked in the floors above the middle floor. (When the oven is heated, place the oven window in the middle window)

Slice and tilted cake:

• The oven or oven is not aligned.
• The floor is tilted and tilted.
• Special materials for baking powder are not well mixed.

The cake is not uniformly golden:

• The heat is not evenly distributed in the oven. (For better flow of air, make sure the cake is at least 5 cm away from the oven walls and another container)
• The butter is burnt but in the middle it is raw:
• As in the case above, the flow of heat does not take place well in the oven.
• Dough and heavy dough:
• Good cake mix is ​​not mixed.
• The amount of fluid used in the cake has been high.
• The number of eggs used has been high.

The cake is quite tight:

• The oven temperature is very high.
  Cook time has been long (check the baking of the cake after the baking time is over)
• The color of the cake is dark and gray:
• Unflavoured flour is used to bake cakes.
• The cake is sticky and wet.
• The whites are not mixed well with flour.

The cake is sticking to the template:

• The mold is not properly greasy and flourished.
• The cake was not removed from the mold at the right time and after the initial cooling. .
• The cake is not cooked enough.

The texture of the cake is like a crumb:

• The amount of fat in the cake is low.
• The amount of sugar cake is low.
• Over-mixed cake ingredients.
• The paste has been tight. (Due to the low levels of fluids used)
• The paste has been loose (it’s a reason to use a lot of fluids)

The cake is high on the edges of the mold

• The amount of baking powder used was high.
• The size of the mold was small compared to the raw material.

The cake is not coherent and crushed:

• There is a lot of powder and sugar used for baking.
• The cake is hot and fast out of the mold.

Dark Cake Shell:

• The oven has been too hot.
• The walls are dark in color. (Due to more heat absorption)

There are sticky layers in the cake texture:

• The amount of fluids consumed was high.
• The ingredients are not mixed properly.

The level of cake is burnt:

• The temperature of the oven has been high.
• The amount of fluid used has been disproportionate.