Why do cakes sink?

If you're a home baker yourself, you may have had the problem of a cake that sinks. 

A sunken cake is incredibly frustrating and disappointing. Your hard work and careful preparation has ended up a disaster, and you can't really save it - not even with decoration!

​<< This week I'm sharing my top five tips to prevent a cake turning out like this!
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How to prevent a cake from sinking:

1. Do not open the oven door while your precious cake is baking. If you absolutely need to because the cake is browning a little on one edge, do it when there's 5-10 mins left on the bake. You should be safe in a 40 min recipe. Also, don't slam the door shut!

2. Don't use too much baking powder. It may be tempting to put a little more in for a good rise, but first of all, you may be able to taste it - ick! - and second, the cake will rise too high too fast, and will most likely result in a collapse. 

3. Ensure you have your oven at the correct temperature - if it's too hot, the same will happen as with the baking powder overdose. 

4. Make sure you don't under-bake the cake. If the sides (which cook first and quicker) are done, the middle may still be a little soggy. Cover your tin with foil and bake for a little longer until a deep, central skewer poke comes out clean. 

5. Make the mixture and immediately put it in the pan. Don't leave it on the side for later, stick it straight into a pre-heated oven. 

Prefer to use your kitchen for cocktail making, parties and doing the laundry? Save yourself a cake baking nightmare and ...

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All the best, 

Louise
280 Bakes