33
Dimensions in parentheses are in
millimeters unless otherwise specified.
W O L F
C O O K I N G G U I D E
Cakes Are Uneven
Probable cause:
Temperature set too low or baking
time too short
Pans touching each other or oven
walls
Batter uneven in pans
Oven not level
Undermixing
Too much liquid
Cake High in Middle
Probable cause:
Temperature set too high or
baking time too long
Overmixing
Too much flour
Pans touching each other or oven
walls
Incorrect rack position
Cake Falls
Probable cause:
Too much shortening or sugar
Too much or too little liquid
Temperature set too low
Old or too little baking powder
Pan too small
Oven door opened frequently
Incorrect type of oil added to cake
mix
Additional ingredients added to
cake mix or recipe
Cakes Crack on Top
Probable cause:
Batter overmixed
Temperature set too high
Too much leavening
Incorrect rack position
Cakes Don’t Brown on Top
Probable cause:
Incorrect rack position
Temperature set too low
Overmixing
Too much liquid
Pan too large or too little batter in
pan
Oven door opened too often
Excessive Shrinkage
Probable cause:
Temperature set too high or
baking time too long
Too little leavening
Overmixing
Pan too large
Pans too close to each other or
oven walls
Cakes, Cookies or Biscuits Don’t
Brown Evenly
Probable cause:
Incorrect rack position
Oven door not closed properly
Door gasket not sealing properly
Incorrect use of aluminum foil
Oven not preheated
Pans darkened, dented or warped
Cakes, Cookies or Biscuits Too
Brown on Bottom
Probable cause:
Oven not preheated
Pans touching each other or oven
walls
Incorrect use of aluminum foil
Two baking sheets placed on one
rack
Glass or darkened, stained,
warped or dull-finish metal pans
used (use a shiny baking sheet)
Cakes Have Tunnels
Probable cause:
Not enough shortening
Too much baking powder
Overmixing or at too high a speed
Temperature set too high
Uneven Texture
Probable cause:
Temperature set too low or baking
time too short
Too much liquid
Undermixing
Pie Crust Edges Too Brown
Probable cause:
Temperature set too high
Pans touching each other or oven
walls
Edges of crust too thin
Pies Don’t Brown on Bottom
Probable cause:
Shiny metal pans used
Temperature set too low
Pies Have Soaked Crust
Probable cause:
Temperature too low at start of
baking
Filling too juicy
Shiny metal pans used
C O M M O N
B A K I N G P R O B L E M S
