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Requirements:

Building, Occupancy and Zoning


If the building in which you plan to open your bakery is a new construction, there are
generally a number of permits, licenses and certifications that are required before you are
allowed to occupy the premises. If the property is not zoned for a bakery, you may need to
request a zoning variance or change in zoning. The city inspectors are usually required to
inspect the property to confirm that the building is safe for occupancy before you are
granted an occupancy permit. The local fire marshal will need to inspect the property before
you are cleared to open. If the building is not new, but you plan to open a different type of
business than was previously operated in the building, you will most likely need the same
inspections as if the structure were new.

Taxes
In order to operate a bakery, you will need to register with both the federal and state tax
authorities. You will need an employer identification number, or EIN number, from the
Internal Revenue Service. You will also need to obtain a sales and use tax certificate from the
state department of revenue. If you plan to have employees, you will need to register with
the unemployment office and workers' compensation board in your state, as well.
Related Reading: License to Run a Bakery

Business
There are a number of business licenses or certificates that you may need to operate a
bakery. You may wish to incorporate your business through your secretary of state. You also
need to register your business name with the secretary of state as an assumed name or as a
"doing business as," or D.B.A. name. A general business license is also often required, which
can be obtained through the city or county where your bakery is located.

Food
You will need to obtain a certificate or permit through the local department of health in order
to sell food at your bakery. As you will likely be preparing the food you will be selling, the
health department will need to complete an inspection of the premises before approving
your permit. If you are using a deep fryer, for making doughnuts for example, there may be
specific requirements in addition to the regular requirements for food preparation. If meat
products are to be sold, you will need a permit from the U.S. Department of Agriculture, and
alcohol sales will require a liquor license obtained from the county or city.

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Structures:

Reach New Heights: Tips for Creating Solid


Cake Support Structures
Posted by Felicity and Krystle // AUG 22, 2014

When it comes to creating fantastic gravity-defying cakes, the most important thing to
plan and consider is its support structure! If you dont carefully establish and daft just
how your show-stopping sky high cake will stand and keep upright and indestructible
youll sadly be left with one rather lackluster design. To help, heres a quick look at
building and planning durable support systems for gravity-eluding cakes!

Helpful tips and advice for creating structures to support


incredible gravity-defying cakes:

Photo via Craftsy member StilettoStudio


Plan ahead

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Working with both simple and elaborate cake support structures is a fabulous way to
elevate your designs to a whole new level. A cake support structure is basically the
skeleton to a gravity-defying cake, and almost every cake relies on a structure of
some sort from the humble doweling rod to a monstrous piping system. If youre
hoping to make a taller than average cake, you must plan what structure youll need.
The above pictured baking-themed cake, like any other gravity-defying cake, requires
quite a bit of planning and forethought. Even if youve made cakes that feature a
weightless design element before, never underestimate this technique. Always make
sure to plan well in advance. It can make all the different between your design being a
flop or a flight of fancy.

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Trends of Baking:

1940s (the trend for baking starts to FALL once more)

The rationing of the war era meant that homes had to make do with what little fresh produce they could
source. Kitchen waste was eliminated and the likes of Dripping Cake recipes were eagerly shared between
housewives
Alternative cooking methods, such as pressure cookers, started to appear in the kitchen following the war
therefore it was no longer all about the oven as the main way to cook food, reducing the need to bake
Bread consumption was at a consistently high level in the 1940s (~1700g) - DEFRA

1950s (the trend for baking is RISING)

The consumption of cakes stood at 190g per person per week in 1950 - DEFRA
The introduction of the Kenwood Chef to market, in 1950, prompted a shift in how housewives made their
home baked goods in the UK and globally
Baking oligopolies were producing sliced loaves such as Mothers Pride and Sunblest, while Lyons was the
major supplier of inexpensive cakes, producing Swiss Roll by the mile
After the Coronation, more homes had acquired televisions, so TV cookery now had a wider audience.
Among the earliest TV cooks was Philip Harben
With the continued rationing of sugar until 1953, a variety of alternatives were commonly used to satisfy the
nations sweet tooth. These included Golden Syrup, treacle, condensed milk and honey

1960s (the trend for baking FALLS)


The 1960s saw TV chef Fanny Craddock inspire housewives to become more adventurous with their

cooking

The traditional tea time of a cuppa with homemade cakes and buns faded from everyday life
Mass produced goods, such as bread and biscuits, became staples in the local stores
During a 50 year research window, the consumption of biscuits peaked at 166g per person in 1967 - DEFRA

1970s (the trend for baking RISES a little bit)

Local charity groups encouraged women to get involved and raise money by baking at home for bake-sales,
as their contribution to the cause
Introduction of foreign food such as pizza and pasta to the home meant that even more choice became
available to the everyday family cook, not all of which would need to be baked
The first campaign for real bread is launched in 1976 promoting better quality commercial baking and home
baking. The emphasis focused on wholemeal bread, which was a minority taste
The rise of the middle classes meant that the dinner party became the way to outdo the Jones, typified by
the likes of Mike Leighs Abigails Party. The need for special creations meant that many experimented with new
and challenging recipes such as souffl

In the seventies the rise of the middle class meant that dinner parties became popular

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Delia Smith, celebrity chef and Norwich fan lured us back in to the kitchen in the nineties with her back to basics approach

1980s (the trend for baking continues to RISE)

Another campaign for Real Bread is launched, this time by The Sunday Times with food writer Caroline
Conran, medical correspondent Oliver Gillie and journalist Michael Bateman
The rise in popularity of the prefab kitchen meant that the kitchen essentials such as the oven and hob
were out of sight and out of mind for many homecooks
By 1986, 1 in 5 households was estimated to have a microwave which was said to help reduce cooking time
by 75% and gave rise to the influx of ready meals
The consumption of cakes had dropped to a half century low at 69g per person per week in 1989 DEFRA
At home, popular tray bakes - cakes baked in a square pan using flour, eggs, sugar butter or margarine were a simple answer to producing cake in a hurry
In 1988, Edwina Curry resigned from the Conservative government over her statement that British eggs
were contaminated with Salmonella. This caused a fall in sales and problems for domestic cooks

1990s (the trend for baking continues to RISE)

Delia Smiths TV series How to Cook acknowledges that many people do not even know how to boil an
egg. The series and her book were best sellers
New style wedding cakes were made by arranging cup cakes on tiered wire stands. An individual cake for
each guest and nothing for the couple to cut, a true creation for the age of individualism
A new enthusiasm for artisan baking was typified by De Gustibus bakery, opened in Oxfordshire in 1990.
The bakery was originally based on a home baking business. De Gustibus has won several awards including Best
Independent Baker of the Year in 1997. Enthusiasts like these bakers were producing similar products at home using
organic craft milled flours

2000s (the trend for baking remains STEADY)

Up until 2000, there was little indication that home baking had increased with a steady drop in the
consumption of flour (206g in 1950 to 67g in 2000) and sugar (287g in 1950 to 105g in 2000) - DEFRA
From 2001-2006 the sale of home baking products increased by 25%, bringing total sales to 429 million in
2006 - Mintel
Luxury cupcakes started to become the must munch baked good after Carrie Bradshaw from Sex in the
City bought one from the New York Magnolia Bakery. By 2010 cupcakes became the second most popular type of
cake to bake at home - Mintel
The governments Reduce, Reuse and Recycle campaign hit home, with many households looking at
inventive ways to bake with leftovers or surplus vegetables
The revival in home baking helped the sector to grow by 13% between 2007 and 2009 - Mintel

2010s (the trend for baking is on the UP again)

2010 research shows that over half of Brits (52%) say that they get recipe ideas from online websites
compared to the 46% who rely on cookbooks, driving easy access to baking inspiration - Mintel
Tightening the belt to stave off the recession in the home has resulted in many families baking their own
bread to combat rocketing pre-made loaf prices
The royal wedding gave rise to street parties lined with Union Jack cupcakes and iced versions of Will and
Kate
Home-made cakes have started to gained in popularity as an alternative to expensive gifts
The TV show Great British Bake Off has captured the imagination of the nation and highlighted the joys of
baking

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Samples of Cake Flavors: Thinking about for final product

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Techniques for Baking Cakes:

Cake Making Technique


Cake making is not difficult but having an understanding of the role ingredients and
technique play in the quality of your finished cake will help you to have consistent
and excellent results every time.
You may not know the differences between the two types of cakes; foam and butter,
and the different techniques used to make them. Cake making usually begins by trying
a recipe that catches your interest and whether it is a sponge cake, butter cake, chiffon
cake, or genoise doesn't matter at first, only how it tastes and looks matters. But as
you gain more experience, you start to develop definite taste preferences. Frustration
often results when a recipe doesn't work or meet your expectations. This is when you
need to learn about technique and cake types so you can become better at; choosing
recipes that match your preferences, avoiding mistakes, and even changing a recipe to
suit your own taste.
There are two types of raised cakes:
1. FOAM Cakes -( No fat )
Foam cakes have a high proportion of eggs to flour. They are leavened solely by the
air beaten into whole eggs or egg whites. They contain very little, if any, fat and have
a spongy texture.
The two categories of foam cakes are:
i) Those that contain no fat
- Angel Food Cakes, Meringues, and Dacquoises.
ii) Those where the only fat is from egg yolks
- Sponge Cakes, some Biscuits, Roulades
2. BUTTER or SHORTENED Cakes
These cakes contain fat (butter, margarine or shortening) plus egg yolks.
- Genoises and Chiffons and rely on a chemical leavener (baking powder, baking
soda) for their rise. They are flavorful, and have a good texture and volume. The
American-style butter cake evolved from the English pound cake recipe of 1 pound of
flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs. The French called the

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pound cake "quatre-quarts" which translates to four-quarters, meaning of the recipe


is flour, sugar, butter and eggs. The first pound cakes had no artificial leavener
and volume was obtained through the mixing (aeration) of the batter.
Other examples of butter cakes are the white and yellow cake, coffee cakes, teacakes,
and fruitcakes. Some butter cakes are rich and flavorful enough to stand alone
(fruitcakes, teacakes) or with a sifting of confectioners sugar or drizzled with a glaze.
Others, layer or sheet butter cakes, taste even better with a layer of frosting, lemon
curd, jam and preserves, nuts, or even ice cream.
Butter cakes consist of taking the most basic of ingredients butter, sugar, eggs, flour,
and a leavening agent (baking powder or baking soda) and transforming them into a
baked good with a wonderful taste and texture.
Self Raising Flour vs Plain Flour
Generally, it is always preferable to use self raising flour or cake flour for making
basic cakes without any icing or decoration. This is because self raising flour has a
much lower gluten level than plain flour and this will also produce a much lighter and
fluffy cake. Unless specified in the recipe like Banana Cake which requires a heavier
batter or you are making a decorative cake with several tiers and icing which requires
a more firm cake base, then it is better to use Plain flour plus baking powder or
leavening agent. Plain flour has a much higher level of gluten.
How to make your butter cake light & fluffy (creaming method most popular)
Step 1: Place softened butter and sugar in a large bowl. Use an electric beater to beat
until pale and creamy.
Step 2: Add the eggs to the mixture one at a time (this stops it curdling), and beat until
just combined. Do not over beat.
Step 3: Add the flour to the mixture and use a spoon or spatula to gently fold until just
combined.

There are actually three methods used in making butter cakes and the goal of each
method is to incorporate the maximum amount of air into the batter (produces the
volume and texture of the cake), to restrict the development of gluten in the flour
(provides tenderness, texture and volume), and to have a uniform batter.
1) Creaming Method - Most American-style butter cakes are prepared using one of

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three methods.
The creaming method is the most popular of the three. This is the easiest and produces
the lightest cake with the best volume.
2) One Bowl, Quick or Blending Method - The one bowl, quick, or blending method
is the quickest and easiest cake to make and produces a melt-in-your-mouth texture
but it is denser with less volume than a cake made with creaming method.
3) Combination Method - The combination method is similar to the creaming method
but involves whipping the egg whites separately from the yolks and then adding them
to the batter. Example - chiffon cake, angel cake

The creaming method


The Creaming method is the most common of the three methods, and produces the
lightest cake with the greatest volume. To start, the butter should be unsalted, of good
quality, and at room temperature (65 - 70 degrees F) (18 - 21 degrees C). Butter that
has a high butterfat content produces more air bubbles and tends to produce less
curdling. The type of sugar used can vary by recipe from regular granulated white
sugar to superfine (castor) white sugar.
Mixing the sugar and Butter
Creaming or 'to Cream' - How often have you seen a recipe begin with the words
'cream the butter' or 'cream the butter with the sugar'? This mixing or beating
technique not only combines ingredients to make a uniform mixture, but also
incorporates air into this mixture. A whisk, wooden spoon, or electric mixer with
paddle attachment can be used. The butter should be at room temperature so it
incorporates the sugar sufficiently to produce a smooth and creamy batter that is light
and fluffy. Follow your recipe's instructions, as this step can vary in length from
seconds to minutes, depending on how much air needs to be incorporated into the
batter so it rises properly in the oven
To begin, place the butter and sugar in a mixing bowl and start beating these two
ingredients on LOW speed. The creaming of the butter and sugar produces air bubbles
in the fat created by the rubbing of the sugar crystals against the fat. These holes will
get larger and multiply as you continue beating. Starting on LOW speed and then
gradually increasing the speed allows the air bubbles to form and strengthen. Starting
at too high a speed could damage or break the fragile air bubbles which will cause the
finished cake to be heavy with a compact texture. The goal is to have maximum
aeration, that is, lots of air bubbles in the fat. A well aerated batter means a cake with

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good volume and a soft crumb. Beating time can range anywhere from 5 to 10
minutes so be sure to follow your recipe.
Butter and sugar have different jobs in cake making. Butter provides flavor, tenderizes
the batter and provides volume. Sugar, on the other hand, helps to tenderize the batter
(slows down the gluten development in the flour) but also sweetens the batter,
moistens the batter which helps keep the cake fresh, and helps with browning.
Adding the eggs - when and how
At the point where the butter and sugar mixture is light and fluffy, room temperature
eggs are added. (The use of cold eggs will reduce the volume of your finished cake. )
You may have noticed that there may be curdling of the batter at this stage. This is
particularly so when the recipe is for a high-ratio cake (see below). This is caused by
the addition of more liquid (eggs) than the batter can handle at one time. Once the
flour has been added it will smooth out the batter so don't worry. One solution is to
add the eggs to the batter more slowly as opposed to one egg at a time as most recipes
state. Lightly beating each egg first and then slowly adding the egg down the side of
the bowl as the mixer is running will help. If you see curdling, stop adding the egg
and beat the batter a little to smooth it out before continuing the addition of more egg.
Eggs play a major role in cake making. Not only do they add needed aeration to the
batter, they also provide structure to the cake, help to bind the ingredients together,
keep the cake moist, add flavor, and tenderness.
When to adding Flavorings
Once the eggs have been combined and you have a smooth batter, flavorings, such as
extracts are added.
Adding the flour, Baking powder and Milk or Water
First, the flour is sifted with a leavening agent (baking powder/baking soda) and salt.
This is done not only to aerate the flour and remove any lumps, but to evenly
distribute the leavening agent and salt throughout the flour. If the leavening agent is
not evenly distributed throughout the cake batter, holes in the baked cake can occur.
Baking powder's role is to enlarge the bubbles created in the fat during the creaming
of the fat and sugar.
The flour mixture and room temperature liquid (milk, water, etc.) are
added alternately, beginning and ending with the flour mixture to ensure a smooth and

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light batter. It is very important NOT to over mix the batter at this point. Over mixing
will develop too much gluten in the flour and the result will be a tough cake or your
cake will sink in the centre. Mix only to incorporate the ingredients. The first addition
of flour will be fully coated with the fat and does not form gluten, so it is a good idea
to add the largest amount of flour in the first addition. When you add the liquid any
uncoated flour will combine with the liquid and form gluten. Continue adding the
flour and liquid alternately, making sure you mix on low speed just until blended. This
will enable enough gluten to develop to provide structure but not enough to make a
heavy and compact cake.
Liquids are used in butter cakes to dissolve the salt and sugar, to add color and
richness, and to not only moisten and therefore activate the baking powder/baking
soda in the batter, but to also create steam when the cake batter is placed in the oven
so the cake will rise and reach its full volume.
Leavening: (This is a general guideline as the other ingredients used in a recipe also
affect the amount of baking powder/baking soda used.)
1 - 1 teaspoons of baking powder for each cup of flour
or
teaspoon baking soda for each cup of flour

The one bowl or quick method


The one bowl or quick method produces a cake which is very moist, dense, with a fine
and velvety texture. As the name implies, this method is faster and easier than the
creaming method as the creaming step of the butter and sugar is eliminated.
All the dry ingredients are first put into a mixing bowl and then soft butter and a little
liquid are added. This is thoroughly beaten together andthen the eggs, flavoring, and
remaining liquid are added. Since the liquid is added after the butter and flour are
combined, it reduces the gluten formation in the flour because the fat has had a chance
to coat all the flour before the toughening action from the liquid can take place. This is
why this method produces a melt-in-your-mouth cake (less gluten is formed).
However, using the one bowl method does not produce a cake with as much volume
as the creaming method. This is because the butter tends to melt into the batter, so it
doesn't form as many air bubbles needed for maximum volume as in the creaming

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method. The temperature of the ingredients plus the mixing speed are very important
with this method so be sure to follow your recipe's instructions.

The combination method


The combination method when whipped egg whites are added to the creamed
ingredients. This method gives additional volume and light texture to your cake. Some
recipes that call for the creaming method can be changed to this method by simply
separating the eggs, beating the whites separately with a little of the recipe's sugar,
and then adding the whites to the finished batter.
How to beat Egg whites - youtube video
Related - How to fold in egg whites ( video)
With all three methods, once the batter is mixed it is then placed in greased and
floured pan(s) (sometimes lined with parchment paper). The batter should fill
approximately 1/2 to 2/3 of the cake pan(s) to allow room for the batter to expand. See
the Pan Sizes page if you wish to change the size of the pans called for in your recipe.
If you have a problem with over browning of the edges of your cake, you can place
reusable Bake-Even Strips (available at most cake supply stores) around the outside of
the cake pans. Make sure you take into account that dark and/or dull colored pans
absorb more heat than aluminum and/or shiny pans and therefore the batter will bake
faster. Lower the oven temperature by 25 degrees F if using a glass pan to prevent
over browning.
The oven temperature affects both the texture and look of the cake. How hot the
oven temperature determines how long it takes for the batter to set. The longer it takes
for the eggs, milk and flour to coagulate, the more time the air cells in the batter have
to grow larger and produce volume in the cake. Too hot and the outer edges of the
cake will set before the middle has a chance to fully bake. This is why it is important
to have an accurate oven temperature. Having a free standing oven thermometer in
your oven will give you a proper reading on temperature as some ovens are not
calibrated properly.
Fan and conventional oven.The general rule is that you subtract 20C (about 36F) when using a fan oven.

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The oven should always be preheated about 15 minutes before placing the pans in the
oven. If baking more than one layer at a time, arrange the cake pans so they are about
2 inches (5 cm) apart and 2 inches (5 cm) from the sides of the oven. This ensures
adequate air circulation and promotes even baking. Do not open the oven door,
especially during the first 15 minutes of baking, as the oven temperature drops about
25 degrees F every time the oven door is opened.
Butter cakes are done when a toothpick inserted in the center of the cake comes out
clean. Remove the baked cake from the oven and cool on a wire rack for about 10
minutes before releasing.
There are formulas for butter cakes that professionals follow and deviations from
these formulas of about 20% can be supported. This is why you have so many
different recipes for one type of cake. Some alterations in using eggs can be made.
Egg whites and yolks play different roles in cake making and changes in the balance
of whites and yolks will affect the baked cake. For example, in layer cakes you can
replace one whole egg with either 2 egg yolks or else 1 egg whites to change the
texture. Using yolks will produce a more flavorful cake with a darker color, but a cake
with less structure. Using whites will produce a softer cake because egg whites do not
firm up as much as egg yolks when baked. Types of fats (butter, margarine,
shortening), sugars (regular, superfine or brown) and flours (all-purpose or cake) used
also affect the cake.
If you have a recipe that is not working compare it to these formulas to see if there
may be a problem with the proportions of the ingredients in the recipe.
Formula for regular butter cake:
- Weight of sugar is equal or less than weight of flour
- Weight of eggs is equal or greater than weight of fat
- Weight of liquids (egg and milk) is equal to weight of flour
Formula for high ratio butter cake:
- Weight of sugar is equal or greater than weight of flour
- Weight of eggs is greater than weight of fat
- Weight of liquid (egg and milk) is equal or greater than weight of sugar

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Substitution
Double action baking powder -(Rule of Thumb: 1 teaspoon for every 1 cup of flour)
1 teaspoon =1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4
teaspoon cornstarch
or
1 1/2 teaspoons single-action baking powder
or
1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to
replace 1/2 cup (120 ml) non-acidic liquid
Single Action baking powder
1 teaspoon = 2/3 teaspoon double-acting baking powder
or
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon
cornstarch

Baking soda ( Bi carbonate of soda)


Rule of Thumb: 1/4 teaspoon for every 1 cup of flour)
1/2 teaspoon = 2 teaspoons double-acting baking powder (must replace the acidic
liquid in recipe with non-acidic liquid)
or
1/2 teaspoon potassium bicarbonate

Troubleshoot Butter cake


Sometimes our butter cakes don't turn out the way we expected. Maybe they are
domed, or sink in the middle, or are too heavy, or have holes. There are many reasons
that cakes fail and understanding these reasons will help to prevent the next disaster.
When baking butter cakes, as with all baking, it is very important to accurately
measure or weigh all your ingredients. Having too little or too much of any one
ingredient will affect the outcome of the cake. Also, the correct oven temperature is
paramount to a wonderful cake. A perfectly measured and mixed batter will fail if
your oven temperature is incorrect. Therefore, if you find your cakes are done before
the specified time, invest in a good freestanding oven thermometer to accurately

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measure the temperature of your oven.


Proper mixing of the batter will also affect the outcome. With the creaming method,
creaming the butter and sugar develops air cells in the batter, which helps give cakes
their volume and texture. Sifting the flour with the baking powder/soda prevents
uneven distribution of the leavener which can cause holes in the finished cake. When
adding the flour to the batter, do not over mix or it will produce too much gluten. Too
much gluten causes a cracked and domed top.
Some common problems and their causes are:
OVER CREAM OR OVER BEAT
Definitely do NOT over beat or over cream the butter and sugar.
At the point where the butter and sugar mixture is light and fluffy, eggs are added.
Over beating eggs with the butter and sugar mixture will make it turn watery and loses
it's aeration and cause it to break and collapse resulting in a sink cake in the center.
Roughly about 10 mins is more than enough for your small beater and for big beaters,
8 mins is enough.
When the eggs and sugar are beaten, it should thick rather than watery. Suggest
instead of pouring in one short, sift the flour into the egg and sugar mixture then fold.
Whisking the eggs and sugar is simple. whisk till it's thick and creamy. The difficult
part is folding the flour into the egg mixture. At this juncture, you might deflat the air
bubbles and thus get a flat cake instead. Mix or fold only to incorporate the
ingredients
DOMED or CRACKED SURFACE and/or TUNNELS - batter over mixed
- wrong type of flour or too much
- too little baking powder/soda or sugar
- oven temperature too hot
CAKE SINKS IN THE CENTER - batter over mixed
- too much fat and/or sugar or leavening
- not enough liquid
- oven temperature too low
CAKE DIDN'T RISE (COMPACT TEXTURE)

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- improper mixing
- butter and eggs wrong temperature
- too much or too little fat
- too little baking powder or baking powder is too old
- oven temperature too hot
- wrong pan size
TOP CRUST IS TOO DARK OR HARD
- over baked
- wrong oven temperature
- too much sugar, baking powder/baking soda
COARSE GRAIN AND DRY
- oven temperature too low
- too much baking powder/baking soda
- too little liquid
CAKE FALLING APART
- too much baking powder/baking soda, sugar, or fat
- improper mixing
- oven temperature too low

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