Why cupcake crack

Lumpy cupcake batter Use your ingredients at room temperature and they will combine more easily. Butter that is stone cold will not mix well. Also, be sure to sift dry ingredients and mix well with a stand mixer or hand-held electric whisk. Only fill your cupcake cases two-thirds full to leave rising room.

We use food portioners to get uniformly sized cupcakes across the batch. This can be due to excess moisture when the cakes are cooling down. Excess moisture could be from a particularly moist recipe e. Sometimes our cases can peel when we bake our cupcakes and it can be down to a bad batch of cases, in which case we recommend trying a different brand of case.

Allow sponges to cool with ventilation on a wire cooling rack. Always pick the best quality flavourings such as vanilla, cocoa powder and chocolate where possible. Give the cake a thin crumb coat to hide any imperfections, then top it with a nice thick layer of frosting. How to prevent a crack: Make sure your oven isn't too hot. And if you're concerned about cracking a sheet cake while removing it from the pan, a cold cake is always easier to remove than a warm one.

Once the cake has come to room temperature, cover it and let it chill in the refrigerator overnight before removing from the pan. By Lisa Cericola. Save FB Tweet More. Credit: Getty Images. All rights reserved. Close Sign in. Use a thermometer to nail the right temperature. If you do not have one, consider investing in an accurate thermometer designed for cooking and baking. You'll thank yourself later! At least once in our lives, most of us are guilty of the following scenario. We rush around, get all excited about trying a new recipe, have all the ingredients—and then you realize the pan is not quite the right size.

Unfortunately, this extra space, or lack thereof, can both lead to an unsightly cake. The same counts for depth. Very often the depth of a pan is not considered as important as its size, but this will lead to the same unsatisfying results.

Resist that urge! Wait until the day when you can buy the correct pan. You purchase it once and then use the bowl forever. Should the urge feel too great and you want to use an incorrect dish, consider if it's worth making a cracked cake that cannot always be remedied with icing. Bakers who love to make their own bread knead a furrow down the middle of the dough to prevent their bread's crust from cracking during the cooking process.

Meat Dishes. Vegetable Dishes. Green Beans. Some folks scoop out a compacted teaspoon of baking powder, while others pour it out of a refill pack. There is just too much room for error. Write down on each recipe the exact weight of baking powder you use so that you will know for the next time you make that recipe and get consistent results. Also stick to one brand!

All of them differ, even if it is just slightly. If you see there is a bit too much batter, rather bake half a cupcake extra. Rather have one little manky one which serves as your sneaky treat anyway and 11 perfect cupcakes as opposed to 11 overflown cupcakes.

Preheat your oven till the exact temperature before putting the cupcakes in the oven. Consider buying an additional thermometer to hang inside your oven. Oven thermostats are not always that accurate. An additional thermometer is a MUST for a gas oven. I once tried out a lemon cupcake recipe which called for lemon juice in the batter. I made a batch with lemon juice and one without. The batch with lemon juice completely overflowed. Acidity can also act as a rising agent.

Think of traditional Red Velvet Cake. The vinegar, along with the bicarbonate of soda, makes the cake rise. Image by maisoncupcake. If your oven temperature is too hot, the outer layer of batter will bake and harden too quickly. The centre of the cupcake will still be liquid batter that needs to expand and go somewhere!

It will find the weakest spot on the cupcake and force itself out in that direction. Always be careful of unevenly mixed cake batter when using a stand mixer. In fact, this can also occur when using a handheld electric beater. Gently go around the bowl with a rubber spatula to loosen any butter and sugar that might still be stuck from the creaming phase.

Be sure to do this on the bottom of the bowl as well. Gently keep folding the batter with a rubber spatula till there are no streaks of butter left. This can cause total overflowing as discussed above or sporadic overflowing in selected areas around the edges. Image by Jessica Harris Cake Design. This tends to happen when I bake gluten free cupcakes. I assume it is because gluten free goods contain less binding agents.

In that case it makes sense that there is less binding between the cupcake and its wrapper as well. The way I solve this is to use average quality cupcake wrappers.

They have a poor non-stick ability, so they stick very well to cupcakes. With regular cupcakes this can be annoying, but with gluten free cupcakes it works perfectly! With regular cupcakes it is usually due to under baking your cupcakes.