This document discusses common cake faults, their causes, and ways to classify them. It identifies two main types of cake faults - external and internal. External faults include a crust that is too dark, cakes that are too small, spots on cakes, shrinkage, bursting or peaking on top, a crust that is too thick or pale. Internal faults cover uneven texture, holes and tunnels, coarse grain, poor flavor, sinking fruit, crumbling or pale fruitcakes, cakes being dense or having poor keeping quality. Each fault is explained along with potential causes such as incorrect ingredient amounts, quality issues, mixing errors, or baking problems.
2. Introduction
The quality cake we have to use quality raw materials and should follow correct measurement,
methods, processing and baking.
If there are any changes or mistakes in already mentioned factors some difficulties will be
created. This will be call faults.
Cake faults are classified and judged by to ways:
1. External cake faults
2. Internal cake faults
3. EXTERNAL CAKE FAULTS
Crust too dark:
Too much sugar and milk
Too much of baking temperature
Very long baking time
Improper quantity of eggs, fat and baking powder
4. Too small cakes
Too strong flour and too much quantity
Poor quality of raw materials
Improper mixing
air incorporated
Batter curdles during creaming
Gluten development during mixing
Very large cake tin
Inaccurate weighment of batter
Uneven batter temperature
Too hot oven or cold oven
Insufficient quantity of moisture and leavening agents
5. A spot on cake
Too much sugar quantity
Batter too tight or not enough liquid
Slow baking
Batter standing too large before baking
Granulated sugar used and it is not properly
dissolved
6. Shrinkage of cake
Little quantity of sugar
Very little quantity of baking powder
Too much mixing
Toughening of the batter
Too much bottom heat
7. Cake burst on top
Too strong flour and too much quantity
Improper mixing
Batter very stiff
Oven too hot
8. Cakes peak on top
Very strong flour
Insufficient quantity of fat
Too stiff or loose batter
Insufficient aeration
Over mixing
Too much top heat
Too much of baking powder or fast acting
baking powder
9. Crust too thick
Too much sugar
Very little liquid
Uneven baking temperature
Cakes standing too long before baking
Over baking
Cool oven
10. Crust too pale
Too little sugar
Lack of milk
Too low baking temperature
11. INTERNAL CAKE FAULTS
UNEVEN TEXTURE:
Wrong quality of ingredients
Uneven quantity of ingredients
Insufficient quantity of baking powder
Insufficient quantity of liquid
Too little mixing
Batter curdled during mixing
Uneven batter temperature
Uneven baking temperature
12. Holes and tunnels
Less sugar
Too much eggs
Improper mixing of fat
Too much leavening agent
Improper creaming
Pockets of air entrapped
Tough batter
Too high batter temperature
13. Coarse and irregular grain
Too much sugar
Insufficient quantity of liquids
Too much baking powder
Improper mixing
Curdling during mixing
Batter too stiff
Uneven temperature
14. Poor flavour
Wrong quality of raw materials
Poor flavouring materials
Improper storage of raw materials
Insufficient quantity of salt and flavour
Too much leavening agent
Under baked
15. Sinking of fruit
Weak flour used
Too much baking powder, sugar and fat
Uneven mixing
Too thin batter
Too much aeration
Fruits not drained properly
Uneven size of fruits
Too much liquid
Too much moisture content in fruits
Incorrect baking temperature
Oven shaking during baking
16. Fruit cake crumbles when cut
Wrong quality of flour
Too much sugar
Too little eggs
Insufficient quantity of liquids
Improper mixing
Unsoaked fruits used
Incorrect baking temperature
Too long baking
Overbeating
Cutting the cake when it is hot
17. Pale crumb colour
Type of sweetening agent used
High sugar content in fruits
Too much soda
Too much bottom heat
Insufficient batter acidity
Slow baking
18. Dense
Wrong quality of flour
Insufficient quantity of eggs and
leavening agents
Insufficient quantity of liquid
Batter too loose
19. Poor keeping quality
Wrong quality of raw materials
Improper types of flour
Insufficient quantity of eggs,
sugar, fat and flour
Too much baking temperature
20. Quick staling
Poor quality of raw materials
Too little fat, eggs and liquid
Too much baking powder
Curdled batter
Over baking
Store in dry atmosphere