It was recommended to me that I also begin a troubleshooting section, so here's my first post along those lines. Cake Failures
Butter-type cake:
cake falls - 1. too much sugar or shortening, 2. underbaking, 3. oven temp. too low, 4. not enough flour
cake cracks or humps - 1. overmixing, 2. oven too hot, 2. too much flour or not enough liquid, 3. batter uneven in pan
hard top crust - 1. overbaking, 2. oven too hot
stick top crust - 1. too little baking, 2. too much sugar
heavy, compact - 1. too many eggs, 2. too little leavening or flour, 3. too much mixing, 4. too much shortening or liquid
heavy, sticky - 1. eggs underbeaten, 2. underbaking, 3. too much liquid, 4. undermixing, 5. shortening too soft
Sponge-Type Cakes:
cake falls - 1. egg whites overbeaten, 2. eggs yolks underbeaten, 3. greased pan was used; 4. too much sugar; 5. underbaking
cake cracks or humps - 1. too much flour or sugar, 2. oven too hot
hard top crust - same as butter cake
stick top crust - same as butter cake
heavy, compact - 1. egg yolks over or underbeaten, 2. too much mixing
heavy, sticky - 1. not enough mixing, 2. too many eggs or egg yolks
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