Cakes come out alright, but stuff like cup cakes, muffins, cookies, and biscuits come out flat. They don't puff up or fluff up or anything they just flatten out. And for me that just ruins the whole point for cooking any goodies!
2007-12-18 06:31:39 · 9 answers · asked by miss bear 1 in Food & Drink ➔ Cooking & Recipes
You could have baking powder that is weak. With cakes you often have egg whites beaten and folded in which helps to raise the product, but the other items you mention are very dependent on the baking powder for leavening. It does lose its power over time, so if yours has been around for awhile, consider replacing it or doubling the amount called for in your recipes. The other possibility is that your oven is not properly preheated, so the baked goods are not getting the heat they need to rise. If you think this is the case, get a thermometer that you can hang on your oven rack to check the actual temperature of the oven, so you can make sure not to put your things in until it is preheated to the right temperature and you can monitor as you are baking.
2007-12-18 06:37:37 · answer #1 · answered by surlygurl 6 · 3⤊ 0⤋
You appear to be having problems with items that rely on baking powder and baking soda for leavening. These tend to have a short shelf life, so make sure yous is still good, or replace it. There actually is a difference between how these products work, and the order in which the ingredients are mixed (and how much they are mixed) can affect the production of the carbon dioxide that causes the dough to rise. If you are following a recipe, follow it exactly, including the directions on the order of combining items. Try hand mixing instead of using a beater, and aviod over mixing.
2007-12-18 06:47:19 · answer #2 · answered by Joe D 3 · 0⤊ 0⤋
It could be old baking powder or soda. It could also be the shortening you are using. If you bake with butter or margarine, your goodies may come out flatter than if you use something like Crisco.
2007-12-18 06:41:50 · answer #3 · answered by magix151 7 · 0⤊ 0⤋
I think the others are likely right, and it's your baking powder.
But one other possibility: if you're baking at a higher altitude (if you're in CO or AZ, for example), you'll need to tweak recipes, follow the high-altitude baking directions.
2007-12-18 06:49:30 · answer #4 · answered by Laramie 3 · 0⤊ 0⤋
it totally sounds like you need some new baking powder, baking soda. that stuff has a short shelf life and even if you bake a lot you rarely use the entire container. i replace mine quite a bit and what a difference!
2007-12-18 06:40:05 · answer #5 · answered by adcmtp 3 · 1⤊ 0⤋
Did you add baking powder? otherwise your oven temperature might need calibrating. It could be that the temperature is not on the correct degree.
Another reason, could be that you've added too much liquid to it.
2007-12-18 06:35:45 · answer #6 · answered by Sp0iledxbrat 2 · 0⤊ 0⤋
Sounds like your baking powder or soda is old.
2007-12-18 06:39:10 · answer #7 · answered by gg 7 · 1⤊ 0⤋
Buy some new baking powder/soda or you overmixed the batter.
2007-12-18 06:40:52 · answer #8 · answered by Ƕāūţē çūīşīņē ḟōŗ Ṁŗ.Đēāţħ ® 4 · 0⤊ 0⤋
It could be that you didn't add any kind of levening--baking powder or baking soda--as called for.
2007-12-18 06:36:55 · answer #9 · answered by Anonymous · 0⤊ 0⤋