Baking failures can be disheartening, but understanding common mishaps, like expired raising agents and incorrect baking temperatures, can help ensure success in baking.
If a cake has a raising agent, it needs to be incorporated quickly into the batter and baked immediately; delay can cause its raising powers to expire.
Preheat your oven to 10C higher than instructed. When the cake is in, shut the door and lower the heat to the prescribed temperature for best results.
If you're using gluten-free flour or no flour at all, accept that the cake may have a dip in the middle; it’s simply part of its nature.
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