Did you try to follow the complete recipe and still the cake went wrong? In most cases, the desserts do not look the way we wanted them to because of a slip during preparation. Small and seemingly silly changes can cause a disastrous result, as soled cakes or sinking masses.
If you’ve ever been through situations like this, you know what it’s like to be frustrated after taking the time to make that dream dessert. To prevent more situations like this from happening, we are going to tell you some of the main mistakes when making a cake! Getting the point of the dough is not as difficult as it looks 😉
Confectionery and precision they are two things that always go together. Therefore, to miss the measurements of the ingredients is a very serious mistake. Brownies, for example, carry a lot of butter. However, if you decide to place less than what is required by the recipe, the result will obviously not be the same.
Therefore, follow the exact measures so that everything works out. After all, the ingredient must be used in a certain amount for a reason. If you plan to make cakes as a profession, I recommend buying a digital scale. That way it will be practically impossible to make a mistake!
Wrong stove temperature
For the dough to be very fluffy and bake evenly, it is essential that the oven is preheated. Many people forget this step and end up putting the dough in the cold oven, making the cake more resistant than normal.
Also check the temperature required to bake each type of dough. Some cakes ask for a higher temperature, while others need the super hot oven.
Oh, and the type of stove in your house also interferes with the growth of the dough, okay? The electric oven has the temperature controlled more easily. The gas oven does not heat up evenly, so you need to be more careful with it. And for those interested, we made a complete post explaining the main types of oven and stove.
Problems when unmolding
Among the most common mistakes when making the cake, I would say that this is one of the most silly. It is very important that you grease and flour the shape completely, without forgetting the corners. If it’s a chocolate cake, it’s cool to even use chocolate or cocoa powder instead of flour! Oh, and always give preference to butter, leaving margarine and oil aside.
Also, wait about 10 minutes to unmold the dough after taking it out of the oven. This tip is also valid for when the form is lined with the parchment paper, which prevents caramelization of the bottom and sides of the cake.
Beat the yeast
Another slip that many people end up making without knowing they are doing something wrong: beating the dough with the yeast! Always avoid mixing the dough with this ingredient in a blender or mixer. Yeast is responsible for the growth of the cake. For this reason, it must be incorporated into the dough gently. Try using a fouet to make the cake very fluffy 😉
Wrong substitution of ingredients
Substitution of any ingredient needs to be done very carefully. Because the properties of butter, for example, are not the same as oil. Before changing any item in the recipe, try to know its function and the impact of this change. THE chocolate milk, for example, makes the cake much sweeter than the cocoa or chocolate powder.
The types of sugar must also be analyzed. That is, do not put anyone you have at home! For those who do not consume products of animal origin, the ideal is to understand each of the ingredients and find the correct substitutes for each of them. We have already given some suggestions for substitutions for vegetarians and vegans here on the Dani Noce website.
So, which of the main mistakes when making a cake have you ever made?