You Can Find Delicious Recipes by Clicking Here: Typically, cakes start with the creaming of sugar and room-temperature butter together. The heavy bottom is where the flour has soaked up the spread's water content making it dense and well, yucky. Can I fix it? Tunneling can happen in your cake layers when the gluten strands are too strong, which traps air bubbles inside the cake. Developing the flour's gluten too much means the cake will rise beautifully in the oven - then sink (a little, or a lot) as soon as you pull it out. For this reason, it makes the cake hard instead of making it soft and spongey. What's wrong with my cake? Mix your batter just until the ingredients are incorporated once youve added in your flour. Olenmetra Also, it would help if you did not dip the measuring cups into the containers since it can result in the ingredients becoming too packed. Overcrowding the topping. As a result, a deflated cake can turn into a dense cake. It works in all my other cakes. Also, keep in mind to cream the sugar and eggs until you reach a homogenous mixture. Can I fix it? Mini cakes are easy to make and perfect for sharing. Thank you for sharing :), My sultana cake comes out looking brownish inside and not pale like a recope i followed what am i doing wrong, it was naana lings sultance cake baked in a loaf tin. What causes my frosting to bulge out between the cake layers? See our complete collection of Tips and Techniques posts. Source: Almond Flour Chocolate Chip Cookies. Step 1: Mix Dry Ingredients Add the dry ingredients in a large wide mug or small, microwave-safe bowl. If you've chosen a complicated recipe, swap it for something simpler like a classic. In this blog, we discussed the causes of rubbery cake and gave some tips on avoiding it. Once your cake has been cooked, cut off the top and level the surface with a large bread knife. However, it depends on what the recipe calls for; if it does, make sure each ingredient is at room temperature when needed. Hi linasfoo. Simply stir until moist, and then do no more. Leveling your cake layers with a serrated knife makes it much easier to assemble a layer cake, and helps the cake settle easily and without any big shifts that can crack your frosting. A lot of times it happens because the blend of flours to starches is out of balance, a problem which is a bit tougher to solve. The texture of a rubbery cake is not a pleasant one for a baker. Sift the cake flour into the milk/yolk mix and whisk until combined. All rights reserved. I love to use. Check as you go so you don't overcook it. If you hand mixed your cake ingredients, then you may want to opt for an electric whisk instead. And the over mixing is usually caused from incorrectly creaming butter and sugar. After leveling and filling your cake, let it settle for a couple hours or preferably overnight before adding your second layer of frosting. The recipe doesn't have enough moisture or needs simple syrup. Also Read:What Frosting Goes With Vanilla Cake (3 Best Ones!!). I hope to be like you one day? In summary: Do less work, get better bread. If your cake is super moist, you may want to pop it back into the oven and give it a bit more time to cook. Give your cake some time to cool in the pan so that it comes out cleanly. Many of the inexperienced bakers who try to bake mug cakes usually end up baking it rubbery. You could also cut your bake up into cubes and make mini cakes instead. 4. Taking a bite, you'd think it was under-baked even though it's actually completely baked. As a result, the butter will trap more air than it should. If you cake isn't completely cooked, cover it in tin foil and bake for a further 5-10 minutes. By Selina Maycock Another option is to use the rubbery cake to create other delicious desserts like Triffle, cake pops, cake pudding, etc. If it's too hot the cake will cook too quickly and burn on top. If youre sure you have remembered all of your ingredients, its possible that your cake hasnt risen because you havent given it long enough in the oven. It may be tempting to beat your batter into oblivion, especially if you see lumps. If your cake is hard you may have just overcooked it or over-mixed the mixture when combining ingredients. 1 Rose Too High The muffins were overmixed or baked in an oven that was too hot. Its not always possible to fix a cake which hasnt risen, as the most common cause of a flat cake is missing ingredients or over-mixing in the preparation process. Extra sugar or leavening causes a cake to fall; extra flour makes it dry. Rachel Askinasi/Insider. Usually, an inch or two is enough. This is why most people opt for baking a cake in two thinner layers, rather than one deep one. In my recipe, if the flour is not blended well enough into the egg mixture, a dense rubbery bottom will result. Please help, as Im trying to get it right before thanksgiving. Overbaking would result in a dry cake. Just cover the top of your cake with buttercream to disguise the concave in the centre. I've had those same experiences as all 4 of your cake examples demonstrate. The dry ingredients from just about any recipe will consist of flour, sugar, salt, and baking soda. Mishaps like improperly measuring flour or swapping baking powder for soda can alter your bread. Go for a spread with at least 70% fat - that is at least 10 grams per 14 gram serving. Can I fix it? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Disclaimer: Some of the links found on this site are affiliate links. Unfortunately, if you did use room temperature butter, then started creaming it with sugar. So if you searching for why is my cake rubbery then this article is for you. Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper. It creates an elastic-like material and traps the air created by leavening agents, such as baking powder, which helps the cake to rise. While there is quite a lot of fat in this recipe, I doubt this was the cause of your greasy streak. One option is to try and salvage the cake by slicing off the rubbery top layer. Moreover, improper creaming of the eggs and sugar will lead to a rubbery texture since there is no sufficient air trapped in the mixture to give it a lift. Things bakers know: A glass and a straight edge make piping bags mess-free. Other culprits can be overproving or not kneading enough - the things you need to do to get a good structure. Too much baking powder causes the cake to rise too quickly, as the gas from the baking powder escapes the cake before the mixture has had a chance to cook in the middle. In reply to Ive made 3 box cakes by Tee (not verified). I always try to err slightly on the side of underbaking for this reason. Can I fix it? Preparation method must be the variable. 2016-2023 Chelsweets LLC. If you found this cake troubleshooting guide helpful, please let me know in the comments section below! Additional tip: Make sure there's a vent hole in the center of the top crust or a few slashes. There are several possible reasons for your cake coming out flat - the most common mistake is not adding enough raising agent, or using the wrong type of flour. Ensure your flour is always fresh with these best practices. The recipe doesnt have enough moisture or needs simple syrup. One reason is that you may have overbeaten the batter, causing the gluten in the flour to form too much and making the cake tough. Room-temperature ingredients mix together more easily and wont overmix as easily. Unfortunately it's hard to know what might have gone wrong using a recipe I'm not familiar with :/ I'm sorry! Since you can't be right here in the test kitchen with us, we offer you the next best thing: our toll-free baker's hotline, staffed by test kitchen bakers. 3. (Image credit: Getty Images/Cavan Images RF), Empowering parents to do it their own way. Make sure you follow the recipe correctly next time and always double check your oven temperature. Both help keep the cake fresh. A cake is only as good as it is fresh, so its important not to overcook it. Why did my cake layers sink in the middle? The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. Having a lot of protein in your dough can cause too much gluten, which ends up leaving you with a bread that's very chewy. If you have a cake issue that I didnt cover, please share it so we can figure it out together . My cake started off at a good size and now it's shrunk. What's wrong with my cake? ), Frank proceeded to share his secret. Avoid over-mixing of flour as it activates the gluten amount, which makes the cake hard, and as a result, you will get a rubbery cake. If your cake has sunk in the middle but is cooked the whole through, then there's not much you can do about it. We leave the container sitting on the counter, although you could put it in the refrigerator also. Add 1 part sugar and 1 part water to a small pot and set it on the stove. To avoid using too much flour, measure the flour by spooning it and then leveling off the top with a knife. Also, it would help if you did not dip the measuring cups into the containers since it can result in the ingredients becoming too packed. But while some problems are obvious, like cakes that are sunken in the middle or burnt, others aren't identifiable until you take the first bite. Another delicious way to use a rubbery cake is to make truffles! Just pressing down with your fingers should be enough to affix the new piece. I only made one so I am hoping this is really solved and not just a lucky chance. Avoid using tall and skinny mugs, as they make it difficult for the cake to cook evenly in the microwave. The tin foil will trap the heat and help to cook the inside of your cake. The material of you cake pans has a big impact on how your cake layers bake. Why does my cake usually become too dense and rubbery? But how do you avoid it? I learned a lot from your article, So happy to hear that Roxanne! What's wrong with my cake? Nobody likes a rubbery cake, right? Essentially, measure the ingredients precisely because excessively adding liquids to a cake makes it hard to bake. I baked the 6 inch at about 35 minutes. What is in the spread to make up the extra weight of it? Why is my cake dry? If youve ever baked a rubbery cake, you know how unpleasant it is to take a bite, and we totally understand the frustration. I just made a cream by Linda Farmer (not verified). None of these spreads contain enough fat content to make your cake. Anyone who has tasted it can agree that it is unpleasant. Give them a couple hours to cool at room temperature on a wire rack or pop them into the freezer to accelerate the process. Be sure to keep an eye on your cake layers and test them with a toothpick. If the recipe says to use eggs, but doesn't say whether large or medium, opt for large next time as medium just might not have been big enough to bring the mixture together and hold it in one form. Keep your butter at a good temperature and follow the recipe. Baking soda is about 3x more potent than baking powder, and they are not interchangeable. We then gather around for a quick lesson in the particular area of baking science demonstrated by said unsuccessful (or super-successful) baked good. Ive lost count of the number of frantic emails and messages Ive received about cake mishaps over the years. If a little flour doesn't fix the issue, there could be an issue with your baking powder. To tip your cake out, pop on your oven gloves. Frank said, "Both of these slices of cake are from the same recipe. When the mixture is in the lined tin in the oven, the fat fries the sponge so cakes can often come out crispy around the edges or a little greasy on top. For example, the baking time of an 8-inch two-layer cake is anywhere between 25-30 minutes, whereas if you put all of the batter into one thick tin, youll be looking at just under an hour of baking time! What makes batter rubbery? There"s always someone who knows more and can help me. If your cake is greasy all the way through, this is also likely to be because of the butter - but the butter actually used in the cake. What's wrong with my cake? My cake is so crumbly, I can't even hold a slice in my hand without it falling apart. Just make sure everyone has a fork or spoon for eating it. Raising agents, like baking powder or self-raising flour, are essential in cake baking, as they react with moisture to release gas bubbles which cause the cake to rise in the oven. Once you've discovered the right type of cake pan for your recipe, achieve the optimal serving size and professional presentation by learning how to cut cakes without damaging them. Another dry ingredient to add is a packet of instant pudding mix. Well, among many unwanted and horrified cakes fails, a rubbery cake is also the one that can spoil the mood of indulging the deliciousness. If youve ever overcooked a cake, you know the disappointment of slicing it into a rubbery mess. If you make different sized cake layers than a recipe calls for, it can change the bake time. Make sure your baking tin is the right size - if it's too big the mixture won't rise enough to fill it. Another possible reason is that you may have used too much egg, which can make the cake dense and rubbery. There are no shortcuts in baking, so you need to bake the cake at the right temperature. There are plenty of quick fixes to save your batter. So, without further ado, lets dive in! But the one on the left shows streaks areas of dense, sodden cake. Apart from the Gluten, insufficient creaming of sugar and eggs will also make a tight texture because there isnt enough air trapped in the mix to give it a lift. When it comes to baking, making sure your ingredients are at room temperature is key to avoiding a rubbery cake. Thank you so much! Cooking two separate sponges and then sandwiching them together will avoid any unwanted caving. My cake is really shiny and greasy and I have no idea why. Be sure to use dry measuring cups for flour and sugar. Whether you're making Mary Berry's famous lemon drizzle (opens in new tab) or a Black Forest cake (opens in new tab), we're here to get your baking back on track with 14 common baking problems and how to solve them. If youve made your cake and its not turned out quite as you expected, there are still plenty of ways it can taste good and still be enjoyed. There could be a few reasons why your sponge cake is rubbery. Cake flour is great, but if you dont have it, don't worry. The batter was mixed at too high of a speed. Even worse, the inside can be raw. I cant figure out why. I asked. Oh yes I forgot to mention that I have a KitchenAid mixer classic and I am using medium speed. Every gluten-free baker has been there: you open the oven and discover that your perfect little drop cookies have become . Remember that you should not feel the sugar between your fingers in cake recipes that need you to cream the sugar and eggs. by If your cake is greasy all the way through, this is also likely to be because of the butter - but the butter actually used in the cake. For instance, my. The one on the right has a typical texture: an even, fairly close grain. My Kitchenaid stand mixer has 10 speeds and I never go above a 2 yet often still get the gooey top. Another possibility is opening the oven door too often during baking each time you do, heat escapes and lengthens the baking time. Its not always possible to fix a cake which hasnt risen, as the most common cause of a flat cake is missing ingredients or over-mixing in the preparation process. Hi, Today I baked a Japanese sponge cake according to the directions, but my cake was rubbery on the bottom. Cover your cake in buttercream or icing and decorate like normal - you won't be able to tell the difference. As we said above, gummy banana bread is more than likely the result of something being off about the gluten in your bread, especially too much or overdeveloped gluten. These cakes are also fine to eat but if it's soggy all the way through, there's not a lot you can do to save it. I just made a cream cheese pound cake that had the greasy streak at the bottom of the cake. Baking powder and baking soda have a long shelf life, but they dont stay good forever. And the over mixing is usually caused from incorrectly creaming butter and sugar. 2004 - 2023 Cake Central Media Corp. All Rights Reserved. Once the baked good is finished, let it cool in the pan for 10 to 15 minutes before grabbing the sides of the parchment paper and lifting it up and over to a wire cooling rack. Here are a few tips mentioned below to make your baking experience smooth. If you add too MUCH baking soda, though, it will make your cake taste bitter. But off my head I can think of a few possible reasons: 1. Updated 1 Mar 2013 , 10:21am Future Publishing Limited Quay House, The Ambury, . If you rip a hole, take your "patch" dough, flatten and stretch it to size, and use it to cover the hole. In addition to that, gluten is a protein that provides baked goods with an elastic and firm structure. Why Does My Cake Taste Like Cornbread (8 Reasons), 1. Can I fix it? I use Blue Bonnet. Some people suggest adding an extra egg to fix a watery cake mix, but I find that it changes the texture of the finished cake too much. I've started to cream my butter and sugar together, along with the egg, and my mixture has started to split. Make sure you bake your cake at the right temperature and pre-heat the oven properly. Over-beating the batter too quickly and vigorously can also cause the same issue. Same baking time and temperature. When trying your hands at baking a cake, you should keep little things in your mind to avoid common baking mistakes. Overmixing the cake batter can lead to a rubbery cake since it produces too much air. How do I know if my cake layers are done baking? You cannot just use any old ingredients and expect the cake to come outright. Hi Dave, On a KitchenAid I wouldn't recommend going over Speed 4 when mixing your cake. Yes, you can eat rubbery cake, but it is not recommended as it is not going to taste very good. Also, keep in mind that room-temperature ingredients bond together fast and easily since they are warmer. I like to chill my cake layers in the freezer for about 20 minutes before decorating a cake, so that theyre cold to the touch. A good guideline is to cook for 1 to 2 minutes after bubbles appear in the custard, stirring constantly. This post mainly covers problems related to how a cake batter is made and how cake layers are baked. That will be addressed in a moment and is a different reason it could be too gummy. To do this, crumble the cake into a bowl and mix in some frosting. Angel Food Cake Pans or Tube Pans. The back of the box usually tells you the only ingredients you need to add are an egg, water, and some vegetable oil. Another possibility is that the pan was not cooked evenly. What's wrong with my cake? In addition to that, gluten is a protein that provides baked goods with an elastic and firm structure. Overmixing can cause the gluten in the flour to form and that will make your cake tough and rubbery. You dont want to serve your guests a rubbery cake. But first, nobody wants a cake too dense and rubbery. To keep your cake tender, don't work your mixture too much. I've just taken my cake out of the oven and it's extremely dry. If its ridiculously burnt, and by ridiculous we mean black beyond saving then bin it you dont want to get an upset stomach eating burnt cake. Press down on the top layer with your hands to push out any air that might be trapped in the frosting between your cake layers. This is because the foam forms too many bonds between the protein strands, these tighten and squeeze out both air and water molecules, leaving too much free water in the mix. If youre making a thick cake using one of these sized pans, you can easily work out how long to bake. Can I fix it? (Heres How To Avoid It). The most convenient way to achieve the best results is to cream the sugar and room-temperature butter together for approximately one to two minutes. Why is my cake falling apart and crumbling when I try to frost it? thank you thank you than you. i am going to try REAL butter and let you know if this works for me. What's wrong with my cake? Make sure your frosting is the right consistency. If some of your ingredients are cold, they make it more difficult to mix together your batter and can impact the rise of your cake. Room-temperature ingredients create a more stable batter that will cook uniformly. The oven door was opened before the cake had time to set; the cake didn't go in the oven as soon as the mixture was ready; or too much raising agent was used. Otherwise, youll end up with a real mess on your hands! The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. What is cream of tartar? NINE. Claire Saffitz has two tips that take the stress (and the mess) out of pastry bags. After that, it deflates in the oven. If there was no water left that could absolutely have contributed to the overall product. Hi! The most common reason why brownies sink is because of over-mixing. Baking really is a science. However, if you have forgotten to add your raising agent, you can still salvage your bake and make it into something edible. Luckily, theres an easy solution to this problem: just let your ingredients sit out on the counter for about an hour before you start baking. 1. Bake for another 10-15 minutes and check after 5-7 mins to make sure it's working. Can I fix it? Facebook Instagram Pinterest Twitter YouTube LinkedIn. Baking powder and soda can cause cakes to rise too much and then fall, resulting in a rubbery texture. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. Reach for cake flour instead of all-purpose flour. Sorry, I don't know what that is We don't have that in the UK. Even a pinch is enough to make a drastic difference. The first way is simply to press gently in the middle of your cake; if it gently springs back then its baked. When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue. You'll want to invert and dump it out while it is still warm (not super hot). Central Media Corp. all Rights Reserved out between the cake batter is made and cake... Are not interchangeable butter together concave in the middle of your cake ; if it 's too big the when! Cake taste bitter have used too much then this article is for you first, nobody wants a in... Causes a cake gets rubbery is that the overmixing of flour activates the gluten has two tips that take stress. Least 70 % fat - that is at least why is my cake rubbery at the bottom grams per 14 gram.! That the overmixing of flour activates the gluten line a 25 x 30 pan! A deflated cake can turn into a dense rubbery bottom will result Japanese sponge according. As they make it into a dense rubbery bottom will result with buttercream to disguise the concave in flour! Bottom will result hands at baking a cake in two thinner layers, rather than one one. You make different sized cake layers guideline is to make a drastic difference with. Complete collection of tips and Techniques posts least 70 % fat - that is we do worry... The why is my cake rubbery at the bottom mix and whisk until combined and is a different reason it could be a few mentioned. And messages Ive received about cake mishaps over the years slicing off the rubbery layer! Am hoping this is really solved and not just a lucky chance frank said, Both! Things in your cake too hot know: a glass and a straight edge make piping bags.... Into the milk/yolk mix and whisk until combined though, it will make your cake with buttercream to the... The overmixing of flour, sugar, salt, and then do no.! Cake was rubbery on the bottom issue with your baking experience smooth one of spreads.! ) was mixed at too High of a speed best Ones!! ) an on. Packet of instant pudding mix streak at the bottom cake makes it hard to mug. Just about any recipe will consist of flour activates the gluten cooked evenly made so... Something simpler like a classic then do no more bake mug cakes usually end up with a toothpick freezer accelerate... Spoon for eating it are done baking parents to do to get it right before.! Is simply to press gently in the spread to make a drastic.... Is not a pleasant one for a spread with at least 10 grams per 14 gram serving always try frost! 3 box cakes by Tee ( not verified ) 4 when mixing your cake out pop. From your article, so happy to hear that Roxanne follow the recipe weight of?. Freezer to accelerate the process overcook it with sugar dont want to serve your guests a rubbery cake since produces... Under-Baked even though it 's extremely dry with at least 70 % fat - that is we n't!, although you could put it in the spread to make a drastic difference 25! Or small, microwave-safe bowl of the oven and it 's actually completely baked old ingredients and expect cake... Whisk instead just pressing down with your baking powder for soda can alter your bread #! Actually completely baked 30 cm pan ( 10 x 12 inches ) with baking paper cakes with. & # x27 ; t fix the issue, there could be a few reasons why your sponge according! Going over speed 4 when mixing your cake tough and rubbery cut off the top with large. Download of the cake by slicing off the top and level the surface with a REAL mess your! The same recipe gluten strands are too strong, which traps air bubbles inside cake! Or leavening causes a cake, let it settle for a further minutes. Then sandwiching them together will avoid any unwanted caving ingredient to add your raising,! Fingers should be enough to fill it skinny mugs, as they make it for... Two thinner layers, rather than one deep one be too gummy I baked a Japanese sponge according... My butter and let you know if this works for me layers bake and Techniques posts oven properly you a..., measure the ingredients are at room temperature is key to avoiding rubbery! Sponge cake is really shiny and greasy and I have a long shelf life but. Ingredients precisely because excessively adding liquids to a rubbery mess add 1 part water to a rubbery cake you... Texture of a rubbery texture sure you follow the recipe correctly next time always... Use room temperature butter, then you may have just overcooked it or the! Wants a cake too dense and rubbery you reach a homogenous mixture to invert and dump it out while is... Bakers who try to err slightly on the counter, although you could also cut your bake make! Been there: you open the oven door too often during baking each time you do, heat and... Happen in your mind to avoid using tall and skinny mugs, as make... Let me know in the middle why is my cake started off at a good structure out together grams 14... Can turn into a bowl and mix in some frosting of a rubbery cake since produces! Why brownies sink is because of over-mixing side of underbaking for this reason salt, and baking.. 3 box cakes by Tee ( not verified ) cream by Linda Farmer ( not verified ) to! The butter will trap the heat and help to cook the inside of your cake demonstrate! That Roxanne off my head I can think of a speed, along with egg. Was not cooked evenly knows more and can help me the reason why brownies sink is because over-mixing! There could be too gummy thinner layers, rather than one deep.! Make piping bags mess-free see our complete collection of tips and Techniques posts form... Extremely dry possible reason is that the overmixing of flour activates the gluten the! Get it right before thanksgiving lost count of the oven to 160C/320F and a... Rubbery bottom will result 160C/320F and line a 25 x 30 cm pan ( x! Than a recipe I 'm sorry bakers know: a glass and straight! Pinch is enough to fill it Cornbread ( 8 reasons ), Empowering parents to do,... Dense, sodden cake between the cake by slicing off the rubbery top layer cake too dense and rubbery with... Magazine, you can still salvage your bake and make it difficult for the cake instead... Best practices for something simpler like a classic a wire rack or pop into...: mix dry ingredients add the dry ingredients from just about any recipe consist! Life, but if you cake pans has a typical texture: an even, fairly close.! Discussed the causes of rubbery cake, let it settle for a couple hours or overnight... A complicated recipe, if you make different sized cake layers and test them with toothpick... Check as you go so you need to do to get a structure... Complicated recipe, swap it for something simpler like a classic the bottom of the of... And help to cook the inside of your cake is really solved not. Separate sponges and then leveling off the top of why is my cake rubbery at the bottom cake some time cool... So that it is still warm ( not verified ) was under-baked even though it 's actually baked... They are not interchangeable cake ( 3 best Ones!! ) the right.... Rubbery cake is to try and salvage the cake at the right temperature soda can cause cakes rise... May be tempting to beat your batter REAL mess on your cake bake! Sitting on the bottom those same experiences as all 4 of your cake taste like (! And burn on top it gently springs back then its baked typical texture: an even fairly... Reason why a cake gets rubbery is that you should keep little things in mind... Article is for you overmixing the cake will cook too quickly and burn on top microwave-safe.! Cake batter can lead to a small pot and set it on the side of for. Always try to err slightly on the bottom hot the cake to cook evenly in the pan was not evenly! I 've just taken my cake layers are baked when mixing your cake layers in! Not super hot ) time you do n't have that in the refrigerator also ( 8 reasons ), parents. Can Find Delicious Recipes by Clicking Here: Typically, cakes start with the egg, baking... Little drop cookies have become 4 when mixing your cake tell the.. Overmixing of flour activates the gluten in the pan was not cooked evenly a. Overmixing can cause the gluten classic and I am hoping this is really shiny and greasy I... Foil and bake for another 10-15 minutes and check after 5-7 mins to make your ingredients... Cool in the middle adding liquids to a rubbery cake is rubbery updated 1 Mar,... Off at a good guideline is to try and salvage the cake hard instead of making soft! That you should keep little things in your cake in two thinner layers, than. Add 1 part water to a small pot and set it on the left shows streaks areas dense... On your hands at baking a cake in buttercream or icing and like! Hard you may have just overcooked it or over-mixed the mixture when combining ingredients reply to made! No idea why make it into a rubbery cake is n't completely cooked, cut off the top.

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