FAQs
You could always try rolling it in flour before adding to the mixture, helps to dry it out and stop it sinking.
What causes gingerbread to sink in the middle? ›
Using Too Much Baking Powder or Baking Soda
One of the most common causes of sinkholes is excess leavening. That may seem counter-intuitive since leavening equals lift.
How to stop loaf cake sinking? ›
Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.
Why is my gingerbread not rising? ›
Converting the weight of syrup and/or treacle (molasses) into tablespoons can cause a bit of error, but we doubt that this is the main reason for the cake sinking. Most likely too much bicarbonate of soda (baking soda) was added.
How do you make a gingerbread house stable? ›
So to make sure our walls could stand strong, we sandwiched melted marshmallow cement between two graham crackers. The marshmallow adds weight, which helps stabilize the structure. It also acts as a sealant, ensuring that the cracker won't crumble.
Why do my loaf cakes always sink in the middle? ›
Overbeating, Overmixing, or Undermixing Your Cake Batter
Too much air and your cake will collapse because it simply can't hold onto all that air.
Why do my loaf cakes sink? ›
The deeper sides of a loaf tin cause the outside of the cake to cook more quickly than the inside, so the cake rises in the oven but the centre of the cake has not cooked quite enough to permanently set the proteins in the cake batter (from the flour and egg) and hold the cake up - so it will sink as it cools.
Why is my loaf sinking? ›
Baking temperature
When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf. If you suspect your oven is not baking at the right temperature a little experimentation is required.
Why refrigerate gingerbread dough? ›
Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.
How do you firm up gingerbread dough? ›
Chill in the refrigerator for at least two hours to allow the dough to firm up, and up to three days ahead.
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-flavoured cakes such as gingerbread, fruit cake, chocolate cake and carrot cake. It needs an acid (as well as moisture) to activate it so is often combined with cream of tartar, yogurt, buttermilk or milk.
What helps hold a gingerbread house together? ›
Fit Everything Together with Melted Sugar or Royal Icing
The second way is to use burnt sugar as your glue. Just melt C&H® Pure Granulated Cane Sugar in a pan on the stove, dip the gingerbread parts in and hold them together for a few seconds. Then, presto! You've created a solid house.
