Symptom Causes Batter over-flowed the pans - Wrong adjustments to recipes (too much liquid, flour etc.)
- Wrong size pan used. Mixture should fill 2/3 of pan. Poor flavor - Improper mixing procedure.
- Improper cleaning and greasing of the pans.
- Faulty baking conditions.
- Improper cleaning of the equipment. Cakes too tough - Excessive mixing.
- Batter too stiff (insufficient water).
- Batter too thin (excessive water). Lacks body/structure - Excessive mixing
- Insufficient liquid. Dries out too soon - Excessive baking time.
- Insufficient liquid.
- Improper mixing procedures.
- Cooled in a drafty location.