Eggless Baking FAQ
Why does my cake have a badly cracked top?
Either your oven is too hot or your cake tin is too small.
Why do my cupcakes or muffins crack over the top?
Most cupcakes and muffins, eggless or not usually crack a little on the top. I personally like it as it gives it that homemade or artisinal touch!
Why did my cake sink?
The cake was taken out of the oven before it was done, so it sank as it cooled. Or you have a sunken cake because you used too much liquid, raising agent or sugar or too little flour. One of the other reasons is opening the oven door before the cake sets. And if you haven’t used the right size of tin or pan as mentioned in the recipe and your tin size is small, your cake is most likely to sink!
Why did the fruit sink to the bottom of my cake?
Your fruit sank to the bottom because you did not try the fruit properly, the cake mixture was too thin, too much raising agent was used or the fruit was added before the flour. It is a good idea to dry the fruit with the help of a kitchen towel.
Why does my cake have an uneven surface?
Your cake has an uneven surface because the tins were placed near the sides of the oven, the heat distribution of your oven is uneven or the oven shelf was not levelled.
Why is my cake dry?
There is too much raising agent, not enough liquid or butter or the cake has been kept in the oven for a very long time. One of the main reasons is that the fat was not measured correctly.
Why do I have a crumbly cake?
You used too much sugar or liquid. Lack of sufficient binding ingredients.
What oven do you suggest for baking?
I would recommend that you go in for a built in oven, a convection oven or an OTG (oven toaster grill) for best results in baking!
How do I bake in a microwave oven, what pans to use, etc etc?
I’m sorry but I can’t help you with baking in a microwave oven as I don’t use one.
How to substitute all purpose or regular flour with self-raising flour?
To make your own self raising flour use 1 tsp baking powder and 1/8 tsp baking soda for 100 gm of plain flour.
What camera do you use?
The earlier photos on Divine Taste were taken with a Canon 40D but now I use a Canon 5D Mark 2. That said I believe in the philosophy that it is not the camera which makes the picture but the person behind it. Like how the legendary Ken Rockwell says, you can’t drive a car without knowing how to drive. The same rule works here. I have taken some great shots with my old point and shoot Canon powershoot S3 IS to prove this fact!
What lens do you use?
If you buy an SLR, please don’t use the kit lens. A 50mm lens works well for food photography. Although I do have the 24-105 mm f4L, 85mm f1.2L, 100mm f2.8L, I find myself using my 50mm f1.4 lens the most for food photography. I also love my macro lens!
Do you use a tripod?
Although I do use it at times and like it for extensive shooting to keep my hands free, I have some great hand held shots too. With the recent introduction of IS for canon lenses and VR for Nikon, it is so easy to get sharp hand held shots.
What light do you shoot in?
I love to shoot in natural or ambient lighting. All the shots on Divine Taste are shot in natural day light.
Any other tips?
Yes…study your camera, read the manuals and get basic information on photography. Love your subject so much that the passion comes through in the photograph that you make!