Confirm ingredients, amounts, substitutions, pan size and oven setting before blaming technique. A transcription error or different product can explain a dramatic failure.
Start with the formula
Confirm ingredients, amounts, substitutions, pan size and oven setting before blaming technique. A transcription error or different product can explain a dramatic failure.
Dense or sunken cakes
Possible causes include insufficient leavening, underbaking, overmixing, too much liquid, opening the oven early or an unstable foam. The pattern of the collapse and texture provide clues.
Pie problems
A tough crust often points to excess water or handling. A soggy base may need blind baking, a hotter initial bake or better moisture control. A runny fruit filling may have been sliced hot or underbaked.
Cookie spread
Warm dough, excess sugar or fat, a hot tray and inaccurate flour measurement can increase spread. Too little spread can come from cold dough, excess flour or a low oven.
Keep a batch record
Note ingredient brands, weights, room temperature, pan, oven mode and actual time. Change one variable on the next attempt so the result teaches you something.