Troubleshooting Chart For Cakes

 Hope This Helps...

Problem: Butter Curdles During Mixing.      
Cause:  Ingredients too warm or cold.  
Solution: Eggs must be room temp and added slowly.  

Problem: Cake lacks Volume.
Cause: Fat wasn't creamed long enough before the liquids were added to the batter/  Incorrect fat used/                      Flour too strong/ Old chemical leavener/ Egg foam under-whipped/ oven too hot.
Solution: Use correct ingredients/ Add a portion of flour then continue adding liquids/ Use a weaker flour/ Adjust oven temp/ Use fresh leavener (baking powder, baking soda, salt) / Use correct mixing method; Do not deflate eggs during folding (most cake methods use the creaming method unless making an egg white based cake).

Problem: Crust burst or cracked
Cause: Oven too hot/ Too much flour or too little liquid
Solution: Adjust oven temp./ Adjust formula; Scale accurately.

Problem: Cake shrinks after baking.
Cause: Weak internal structure/ Too much sugar or fat for the batter to support cake/ Not fully cooked.
Solution: Adjust Formula

Problem: Cake is dense or heavy
Cause: Too little leavening/ Too much fat or liquid/ Oven too cool/ Improper mixing *The longer a cake is mixed after the flour is added, the more the gluten develops, making a denser cake*
Solution: Test for doneness before removing from oven/ Cream fat or eggs properly/ Adjust oven temp/ *When adding flour, mix it just until it's incorporated unless a recipe states different.*

Problem: Texture is course with an open grain/ Poor flavor
Cause: Over mixing/ Oven too cool/ Poor ingredients/ Unclean pan
Solution: Adjust oven temp./ Alter mixing method/ Check flavor and aroma of ingredients/ Don't grease pans with rancid fats.

Problem: Uneven shape
Cause: Butter not incorporated evenly/ Batter spread unevenly/ Oven rack not level/ Uneven oven temp.
Solution: Incorporate fats complete/ Spread batter evenly/ Adjust oven racks/ Adjust oven temp.


This troubleshoot was from the book On Baking by Labenski, Martel and Van Damme. The asterisks were my personal note. Again, I hope this was easy to understand and helped someone out.

On Baking: A Textbook of Baking and Pastry Fundamentals (2nd Edition)

~Love in a Cupcake~


New Faces

The new face of my blog! With tons of research, I've found a beautiful new blog template that I think is so fitting for where we stand right now. I like to stay new and fresh. I want the blog to grow along with me. Luckily with some help I was able to add my own pic. of the 'Velours Rouge' cupcake as the banner, it looks great. 
King Arthur Flour Organic White Whole Wheat Flour -- 5 lbs Each/ Pack of 6So, I decided that my next entry would be a "Trouble Shoot" post of some of the problems you may run into when baking at home. I've got lots of great tips that I can't wait to share. We need to get back to baking our own desserts. It's so funny, once you get used to eating only what you make, you can tell a store bought product at the drop of a dime. It will usually taste like aluminum foil or some kind of metal, which would make sense being that there's aluminum in most baked goods. Interesting huh? It makes me wonder 'what for?'. This includes flour, so to get that...non-metallic cake you've been aching for, I'd recommend King Aurther's 100% Organic White Whole Wheat flour. In case you're wondering some of the health risks of aluminum when consumed in high amounts are: Digestive disorders, contact dermatitis and toxicity. Those are three of the many side effects. 

So now that you've been ALUMINUM-ALY EDUCATED. I found something very cool for my FUN IN THE SUN line. In case you haven't heard of them, cupcake wrappers literally take cupcakes from Here to ----------There- I mean a whole different level. They're applied to the cupcake after they've been baked and cooled, and may also add a lot of personality and illusion to your cupcakes.  I recently decided to do Cupcake Cones (cupcakes baked in icecream cones and made to look like real ice cream), but ran into a little bit of trouble with figuring out how to travel with the prepared cones as well as finding boxes that would fit them. That is, until I found ice cream cone cupcake wrappers. They're a little bit on the expensive side but I think they'd be a great addition to the summer line which I hope to start by the middle of this month. 

Lavish Mini Cupcake Wrapper, Ivory, 100 per pack


Like I mentioned in the last post, I'm going to be participating in a lot of vendor events and festivals this summer to really get the ball rolling. This past weekend the wonderful ladies of "Sophisticated and Simple event planning"  put together a vendor event at the D.A.P Hall in Wilmington which was awesome. This time I added the Petit Fours to the table which was the perfect addition. I also made less cupcakes than usual (about 98) with a cupcake bouquet on each end. As usual everyone was amazing and I met a lot of kind, driven people who I hope to see again. The cupcakes were a double hit and we made a lot of new couture customers! So before I wrap this entry up, I must add that if anyone knows of an event or is planning an event and looking for a SPECTACULAR GOURMET CUPCAKE girl, shoot me an email ;)

Loving the petit four addition
Everyone had a gorgeous table
A couple of roses 

Eloquent Honey Suckle Bouquet 

Fun Chic Chocolate Bouquet

The bouquets looked so much better in person

~Love in a Cupcake!~