Troubleshooting

Problem: Icing bulging out of the middle of a 2-layer cake

Suggestion: Use pan wraps (soak in cold water then squeeze out excess) around your pans and reduce the oven temperature to 325 instead of 350. This will help the cake bake level. If there is still a hump in the middle of the cakes, level the cakes. This can be done with a serrated knife or a purchased leveler. If the hump is not huge, you can also use a tea towel or cookie sheet to press the cake flat as soon as it comes out of the oven. Make sure the cakes are cooled completely. It is important to let them settle. If you are using a filling, pipe a ring of icing around the bottom layer about a 1/2 from the outside edge. Then fill this area with the filling and place your top layer on it. If you are not using a filling, put a layer of icing on the bottom layer, then place the top layer on it. Be sure top layer is bottom side up to minimize crumbs and maximize flatness. Crumb coat. This is just a very thin layer of icing to seal the crumbs. (You will still see cake through the icing.) It also seals the freshness so that you can wait to frost and decorate the cake the next day.

Problem: Cake did not rise

Possible reasons: Too much liquid - measure accurately Oven temperature too low - cake is underbaking Overbeating or underbeating - follow directions

Problem: Cake shrank or split

Possible reasons: Too much liquid Oven temperature too high or overbaking Overbeating

Problem: Cake fell

Possible reasons: Cake is underbaking Too much liquid Extra ingredients were added to the batter. Excessive overbeating or underbeating

Problem: Cake sticks to pan/difficult to remove

Possible reasons: Pans not greased enough - if you bake a lot, try commercial "pan grease" or make your own with equal parts flour, shortening, and vegetable oil. Cooled improper length of time - wait about 10 minutes or the cake can break easily, but after 20 minutes the grease begins to harden and removal can be difficult

Problem: Cake difficult to frost

Possible reasons: Cake not removed from pan properly or not cooled right-side up Cake not completely cool before attempting to frost Frosting not proper consistency Poor technique - Start with plenty of icing and PUSH the icing until the cake is covered - then remove excess. Crumb coating is always a good idea, and the best way to frost a cake that has been cut to shape or has any "raw" sides. (Apply a very thin coat of thin to medium icing, then let sit for an hour or even overnight before frosting and decorating.) The icing should be spread thin enough you can see cake. It doesn't matter if you pick up crumbs when you are doing this. You are just sealing it.