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The result? A coarse-textured cake.

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Alternatively, the pressure inside a rising batter can become so great, that cell walls stretch beyond their maximum and burst. Collapsing cell walls means the cake falls too. Quicker evaporation also has several ramifications. It makes baked goods more prone to sticking. And sugar becomes more concentrated. Some cakes won't set.

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Or by the time they do set, they've become dry and crumbly. Here are some guidelines for converting favorite recipes. To reinforce cell walls, adjust sugar and fat the tenderizers , eggs and sometimes flour the strengtheners. And reducing leavening agents relieves the pressure within the cells. Try one or two adjustments at a time and note the results. Where a range is given, use the smaller adjustment first. Sign the petition. Spread the word.

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The physics of baking

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