Common Mistakes with Cakes, Biscuits and Pastries - How to Fix Them

Many people have recurring problems when baking cakes, biscuits and pastries.
Don't despair as this article provides the answers to many common problems.

For some great tips on baking see: Tips for Baking - Tricks for Cakes, Muffins, Cupcakes, Cookies, Scones

Cake, Biscuit and Other Sweet Baked Items

Biscuits Burned on the Bottom
The usual reason for this is that your oven temperature is incorrect. Invest in an oven thermometer and run some tests over a range of temperatures. You can make up a chart showing dial temperature and actual temperature and use this chart to make adjustments to the temperature settings. Another common reason is a failure to read whether the recipe specifies fan temperatures or not. Fan-assisted ovens are generally about 10% hotter than conventional ovens. Therefore, fan-assisted ovens always cook things faster. It is equivalent to setting the temperature 10% higher when the fan is running. Also, try turning your oven, or reducing the temperature half-way the baking time, to ensure an even bake.

Biscuits Rock Hard
The solution to this is to remove the biscuits from the oven when they are still soft in the middle. This avoids overcooking the biscuits. The cooking process continues as they cool down and they will firm up when cool.

Biscuits Spread Out Excessively
Make sure you don't skip the chilling-in-the-fridge before baking step that is specified in most recipes. This ensures the cookies keep their shape and don’t spread out excessively as they bake.

Cake Rises Too High in the Middle and Cracks
This generally occurs when you use a cake tin that has a different size to the one in the recipe. If the tin is too small, the sides cook first and solidify around the edge. The partially cooked batter in the center has nowhere to go but up. Make sure you always use the cake tin size and shape specified in the recipe. Also, ensure that the batter goes no more than three-quarters of the way up the side of the tin. In the future, try baking at a lower temperature to get a more even bake.

Cake Sinks in the Middle
There are several reasons why this may occur.

Cake Taste is Tainted by Baking Powder or Bicarbonate of Soda
Generally this occurs because you have used too much of it.

Cake is Not Cooked in the Middle
The obvious solution is to test with a skewer or cake tester before finishing the baking. Place some foil on top of the cake to stop it getting too dark.
If you notice this just after removing the cake from the oven it can be saved. Wrap the cake in tin foil, and return it to the oven, bringing it back up to temperature, gradually. Bake for several extra minutes. The foil will stop the outside from browning excessively. Then take off the foil, raise the temperature a little and bake for an extra 10 minutes until cooked through.

Cake is Dense, Heavy, Cloying or Doughy
There are several possible reasons for this:

Cake Dark Brown on Top but Uncooked in the Middle

Cake Cracked on Top

Icing Not Creamy and Full of Crumbs

Icing Too Soft or Runny

Pastry Problems

Pastry is Soggy or Uncooked

Pastry is Hard, Tough or Has a Chewy Consistency

Pastry Burned on the Bottom

Bread and Dough Problems

Dough is Too Sticky to Knead

Dough Does Not Rise Properly

Sourdough Dough Has No Structure and Does Not Rise Well
There are many reasons for this apart from a soughdough starter that is in poor condition. Try these solutions:

Yeasted Dough Does not Rise Properly

Baked Bread is Hard as a Rock
This generally occurs through

Baked Loaf is Too Flat
Possible causes for this are:

Baked Loaf is Too Soft - It Crumbles or Tears When Cut

Crust Goes Soft Very Quickly
While many bread recipes call for steam at the beginning of the bake, this should not occur at the end. You can develop steam to make a good crust by spray the oven or put a pan of water at the bottom of the oven. But you need to allow the steam escape at the end. The final 10 minutes of the bake should be steam-free to harden the crust. You can do this by propping the door of the oven open a little with a spoon. This will give you a stronger and better crust.