VOLUME AND SHAPE
Poor Volume
Too little flour
Too much liquid
Too little leavening
Oven too hot
Uneven shape
Improper mixing
Batter spread unevenly
Uneven oven heat
Oven racks not level
Cake pans warped
CRUST
Too Dark
Too much sugar
Oven too hot
Too Light
Too little sugar
Oven not hot enough
Burst or cracked
Too much flour or flour too strong
Too little liquid
Improper mixing
Oven too hot
Soggy
Underbaked
Cooling in pans or with not enough ventilation
Wrapping before cool
TEXTURE
Dense or heavy
Too little leavening
Too much liquid
Too much sugar
Too much shortening
Oven not hot enough
Coarse or irregular
Too much leavening
Too little egg
Improper mixing
Crumbly
Too much leavening
Too much shortening
Too much sugar
Wrong kind of flour
Improper mixing
Tough
Flour too strong
Too much flour
Too little sugar or shortening
Overmixing
POOR FLAVOR
Poor quality ingredients
Poor storage or sanitation
Unbalanced formula
From Professional Baking by Wayne Gisslen.
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