Content

• To step
• Method 1 of 11: A burnt cake
• Method 2 of 11: Slumped cake
• Method 3 of 11: Cake with a bump or an elevation
• Method 4 of 11: Stale or dry cake
• Method 5 of 11: A sugar coating on a cake
• Method 6 of 11: Shrunken cake
• Method 7 of 11: Caked-on cake
• Method 8 of 11: Spotted or striped cake
• Method 9 of 11: A broken Swiss roll
• Method 10 of 11: A heavy cake
• Method 11 of 11: Broken cake
• Tips
• Warnings

Baking a cake is great fun until something goes wrong. This article will help you find out what caused the disaster and correct it where possible or learn how to prevent it in the future.

To step

1. Do not panic. There is always a solution, even if it is just that you can feed the chickens or show your children how not to bake a cake. Focus on what you can do before running to the store to buy a last-minute replacement.
   • Learn from your mistakes. Baking a cake is an art and mistakes you make are all just lessons in mastering this art. Enjoy your mistakes as much as your successes, it will make you a better baker!

Method 1 of 11: A burnt cake

1. Save the burnt cake. The first sign is usually the smell and that "Oh, no!" Moment when you realize you've forgotten the cake! Before you decide to throw it away, try the following solutions.
2. Check whether it is possible to cut away the burnt pieces. Do this with care and only when the cake is only slightly burnt. Cut away the base and edges and cover with a layer of frosting or icing.
   • If the cake is badly burned then this is of no use, because the burnt flavor will have permeated the entire cake.
3. Use a fine metal grater to remove the burnt exterior. Use the grater to remove the burnt outside. This will remove all charred pieces without crumbling or cutting the cake.
4. Prevent burning by using an alarm clock. Always have an alarm clock with you in case you forget the cake and something else demands your attention.
   • To prevent the top of the cake from burning, cut two baking paper shapes that are larger than the cake tin. Place this over the top of the cake before placing it in the oven to bake.

Method 2 of 11: Slumped cake

1. Recover a collapsed cake. This is often a sign that the oven has not been hot enough, or that the oven door has been opened at the wrong time. Always use a skewer to check if a cake is ready before removing it from the oven. There are uses for a collapsed cake, including the following.
2. Remove the collapsed middle part of the cake. Suddenly, the failed cake turned into a successful turban! Glaze, serve and pretend nothing is wrong.
3. Turn the collapsed cake into one baked Alaska or a Trifle. It continues to taste great and nobody realizes it. You can also cut it into pieces while it is still warm, drizzling syrup or sweet sauce over it for a pudding.
4. Crumble the collapsed cake and use it as topping for a cake. Add a whipped egg white along with coconut, cover a cake with it and bake in the oven.
5. Fill the hole with a lot whipped cream and fruit. To make it even more decadent, pour liqueur or fruit juice into the collapsed portion before adding fruit and cream.

Method 3 of 11: Cake with a bump or an elevation

1. If the cake has begun to resemble Vesuvius on the surface, just cut it off and turn the cake over. Now apply a layer of icing on the bottom.
2. Try to avoid creating a bump in the cake again. A bump in a cake is usually caused by an oven that is too hot. Check the temperature carefully the next time you bake another cake.
   • This can also be caused by too much batter in a baking pan that is too small. This is usually the case where the cake is about to crack. Try to adjust the amount of batter you make to the pan you have. Some baking tins cause bumps or cracks because of their shape, such as round shapes and shapes for baking bread.

Method 4 of 11: Stale or dry cake

1. Cut thin slices and add there butter to it.
2. Let the cake absorb moisture. Drizzle alcohol or fruit juice over the cake. Put it in a plastic bag and let it absorb the moisture for 2-3 days.
3. Put the cake in a box along with a slice of bread. Seal it airtight and let the cake rest with the bread for 2 days. When you open it again you will notice that the moisture from the bread has been drawn into the cake. Discard the bread.
4. Make rum balls or muffins from stale cake.
5. Cut dry sponge cakes in half. Make a simple syrup of 60 g of sugar dissolved in 3 tablespoons of water with 2 tablespoons of brandy or fruit juice. Brush the syrup over the sponge cake, and add a creamy or cream filling, with some fruit.
6. Cut stale fruitcake into slices or pieces and sauté in butter. Serve this in a bowl with brandy butter; it is a great substitute for fruit pudding.

Method 5 of 11: A sugar coating on a cake

1. Restore a sugar coating on the cake after baking. This means that the butter and sugar were not beaten properly during preparation, or that there was too much sugar in the batter. Sell ​​it as a French delicacy and make sure you stir the cake batter better next time.
   • White specks on top of a cake suggest that the sugar has not dissolved. Next time, use a finer type of sugar.

Method 6 of 11: Shrunken cake

1. Restore shrunken cake. Shrunken cake has been exposed to too high a temperature for too long. Assuming the cake hasn't hardened, it's still edible, so apply a coat of frosting and pretend the cake was meant to be smaller. Again pretend it's a French delicacy.

Method 7 of 11: Caked-on cake

1. Read other articles on wikiHow on how to handle a caked cake. If this doesn't work, then move on to the following suggestions.
2. Find alternative uses for the caked cake. A cake that will not separate from the pan probably contains too much sugar or some other sweetener or an insufficiently greased pan. If the cake breaks when you dye it, use it for a trifle, a smaller cake, or baked Alaska.
3. Make a mini cake. Small cakes can be made from a larger crushed cake, using a round cutter or scone mold, or with a tall glass that you push into the cake and gently take it out again. These round pieces of cake can be stacked and then glazed to make it look like a fun mini dessert.
4. Try to prevent the cake from caking. Some ways to prevent a caked cake are:
   • Always use baking paper or silicone molds.
   • Any cake recipe with honey or syrup should sound alarm bells to use parchment paper.

Method 8 of 11: Spotted or striped cake

1. If the cake has streaks across the top, this is due to not mixing the ingredients sufficiently. This will not affect the taste and is easy to fix. Apply a coat of frosting, or pretend you planned it that way (kids will love it).
   • If you see a dark colored band or collar around the top of the cake, it means that the cake has been baked too hot.
   • A cake with a somewhat pale top can be caused by the baking paper coming out too high above the cake, or by using a baking pan that is too large.

Method 9 of 11: A broken Swiss roll

1. Fix a Swiss roll that is falling apart. In this case, use a round cookie cutter or a glass to make as many discs as possible. Using a filling and berries or pieces of fruit between each slice, make cake towers in three layers. Arrange it nicely on a plate and call it a gourmet dessert.

Method 10 of 11: A heavy cake

1. Improve a heavy cake. If a cake comes out of the oven and feels heavier than it should, the solution depends on its texture.
   • If the cake is squishy and compact due to fruit or another moist ingredient, make a pudding. Let it cool and reheat it as a dessert pudding. Cover the pieces with custard or ice cream.
   • Make it a small dessert. Heavy cake can often be used as a small dessert as long as fruit, cream, whipped cream or custard is added to compensate.
   • If the cake is very dense and you lose heart when you look at it, try slicing it thinly, smearing each thin slice with oil or melted butter, then bake the slices in the oven like cookies. The slices will dry out and become crispy, and can then be eaten as cookies or in dessert.
2. Next time you use the same recipe (which resulted in the heavy cake), be extra careful. Follow the recipe carefully; if you have done this, but the cake continues to come out of the oven very compact, the recipe may not be right.
   • You can't just double the ingredients for a recipe that produces such a cake. Some recipes produce excellent cake in a 1x1 ratio, but become heavy and indigestible when you double the ingredients. Baking is ultimately a chemical adventure and experiment!

Method 11 of 11: Broken cake

1. Fix a broken cake. Use frosting, icing, or cream to join a broken cake. Gently push the cake back into shape and apply icing all over to avoid noticing that the cake is broken. Let the icing dry before serving the cake.

Tips

• Whatever happens, pretend that you intended it or laugh about it.
• A cake that has not thawed enough for a dinner party can pass for a partially frozen dessert in some cases. Think creatively!
• A flat, chewy cake is because the flour and moist ingredients are not mixed well.
• Check the grid in the oven. A cake that has not risen evenly may be on a crooked rack.

Warnings

• Some cakes are best eaten the day they are baked, such as a sponge cake. Giving a new life to a stale sponge cake does not work and is best eaten as a trifle.