![]() If adding anything at the end (food coloring, chocolate chips, nuts, etc.), continue to work the addition through the batter as gently as possible in a flowing folding motion.Ĥ. Fold the dry ingredients through the wet only until they are just combined, then delicately divide and pour into your cake pans. Go ahead and work the air in when creaming the butter, sugar, and eggs, but as soon as you add the flour mixture, remember that it's ALL about the light hand. But beating in too much air into the batter once the dry and wet ingredients are combined will only cause the batter sink. This is even easier to do when we rely on the trusty old Kitchen Aid or food processor to do our mixing for us. ![]() I'm not sure what it is, but we all seem to have a natural tendency towards overbeating cake batter until it is smooth and creamy. Overbeating - this is probably one of the most common reasons why cakes sink. When in doubt, remember that the average ratio for baking powder to flour is 1 to 1.5 teaspoons per cup of AP flour so if you read a recipe that calls for something way above that, it's probably an error.ģ. Never add additional baking powder or other leaveners to self-raising flour or cake mixes (they already have it mixed in), and always be sure to read a recipe clearly and measure carefully. Too Much Leavening - As counter-intuitive as it might sound, adding too much baking powder, baking soda, or yeast to a cake will cause it to sink as the amount of air that is created within the cake will be more than the structure can support and the whole thing will come crashing down. If nothing (or barely nothing) happens, it's time to head to the store.Ģ. If still good, it should start to bubble rapidly. Not sure if yours is still good? Take 5 seconds to test it before you start baking by placing a teaspoon of baking powder in about a 1/2 cup of hot water. Old Baking Powder- Baking powder may only account for a tiny percentage of your entire cake ingredients, but it can ruin the whole thing if you're not careful! Remember that baking powder only stays fresh for about 6 months to a year, so date them when you buy them, and toss and replace any containers that have been hanging around too long. While it's impossible for me to know exactly what happened in any specific occasion without my actually being there (Not even I'm not THAT awesome ), these are the top 5 things you should look out for to keep your cake from sinking the next time you bake:ġ. They always say something along the lines of: "I followed the recipe perfectly, but it still sank. I occasionally get emails from readers asking me why their cake sank in the middle when baking. ![]()
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