QUESTIONS
How should cake batter be spread in the pan to prevent it from rising higher in the center than at the edges?
What is the purpose of placing the warm cake on a cake cooler or on a cloth? Mention some substitute other than a cloth for a wire cake cooler. Why not place the warm cake inverted on the cake cooler?
Explain why a hot cake should not be placed in a cool place or in a draft.
Why store a cake in a tightly covered tin box?
Give two reasons for the cracking of the crust of a cake.
What is the effect of using too much fat in a cake? Too much sugar? Too much moisture?
If the quantity of fat is increased, what ingredient in a cake recipe should be decreased?
If the number of eggs in a cake is reduced, what ingredient should be increased?