Cracks in a cake can be a nightmare for amateur bakers. Not only this wastes their time, ingredients, and efforts, but also affects their motivation. However, it is a common occurrence and will probably happen at least once in their career. The key is to continue until you master the art of baking cake and not leave it midway. In this article, D and V Plastics Inc., a leading bakery supplier in Toronto, highlights the major reasons that cause a cake to crack.
Factors that cause your cakes to crack
Too high oven temperature:
High oven temperature will speed up the top crust formation. By the time the insides get baked, the crust is exposed to too much heat and starts breaking. Make sure you find the optimum temperature before setting your cake in.
Choosing the wrong rack:
The top and the bottom racks might not be ideal for your cake. The bottom rack is often too hot as it is closer to the heat generation zone and the top rack might be less hot for your cake to bake evenly. Choosing the middle rack is always recommended.
Too much raising agent:
Too much baking powder will cause a cake to rise too fast. This will form cracks in it or the cake can spill over the sides of the utensil. Use the appropriate amount of raising agent or self-raising flour.
Beating a mixture too much will make the batter heavy as it develops gluten. Too much gluten will cause the crust to thicken faster and crack before the whole cake is baked.
Imbalance in the recipe:
Any type of imbalance like too much flour or fewer eggs, or milk will cause the batter to be thick. This could result in the cracking of the surface.
Keep these factors in mind the next time you bake your cake. You can also contact us at D and V Plastics Inc., a renowned bakery supply brand in Toronto. We manufacture and distribute high-quality plastic baking trays
and many essential bakery supplies.