Solving Cake Problems | Domino® Sugar (2024)

FAQs

Solving Cake Problems | Domino® Sugar? ›

If your cake is too dense or too heavy, you may need more leavening or liquid, or you may have used too much sugar or shortening. If your cake crust is too light, you may need more sugar. If your cake doesn't have good flavor, your formula may be unbalanced, or you may need to check the quality of your ingredients.

Sugar provides more than just sweetness to your baked goods. Without enough sugar, your baked goods might turn out rubbery, pale, or dry. Whenever you want something to be less sweet, refer to this guide to find out how much sugar to reduce.

Adding too much sugar can weaken the gluten structure in a cake to the point that it may collapse. Why does my cake have large holes or tunnels?

If you really want to cut back, sugar can usually be reduced by about a third without seeing a major difference in texture. You can also try eliminating an egg white and adding an extra egg yolk to keep the texture moist.

Swap in Pureed Fruit

Applesauce and mashed bananas can be used in a 1:1 ratio to replace sugar in your recipe. If you're using bananas as a baking substitute, get the ripest ones you can find and blend them so they're smooth before adding.

Sour: The general go-to here would be lemon juice, although lime will also work.

If you find your baking is just too sweet, it may be that you need to add more salt or use the right kind of salt or balance with ingredients that lend bitterness or acidity.

The weight of the sugar should equal the wight of the flour, but the sugar should ideally be a little more than the flour. As far as I can tell, the rule of thumb is within 20%. So, if I have 200g of sugar, I'll usually measure out around 190g of flour.

Sugar creates texture

Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer.

How to fix a cake with less sugar? ›

Specialty sugars for baking

Superfine sugar: Also called baker's special sugar, extra-fine, or caster sugar, this is granulated sugar that has been finely ground so the crystals are smaller. As a result, it dissolves easily and is an excellent choice for meringues, egg foams, and simple syrups.

One of the key factors that can lead to dense cakes is the incorrect ratio of ingredients. Baking is a science, and even a small deviation from the recipe can have a big impact on the final texture of your cake. Too much flour or not enough leavening agents like baking powder can result in a dense cake.

Typical early warning signs are feeling hungry, trembling or shakiness, and sweating. In more severe cases, you may also feel confused and have difficulty concentrating. In very severe cases, a person experiencing hypoglycaemia can lose consciousness.

Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer. Variances in sugar type will create different outcomes here.

Cutting out or limiting added sugar has several benefits. You might increase your intake of nutrient-rich foods, manage your weight, and reduce your risk of diabetes and heart disease. Still, you might feel an intense and out-of-control craving for sugar if you cut out or limit carbs, your body's primary energy source.