Many recipes call for this secret ingredient anyway, but it can really salvage a cake mix thats too runny. Don't fill the holes more than two-thirds full in the future. If your cake is too rubbery, it can even cause stomach issues so I will never suggest you eat a rubbery cake. When flour is combined with liquid after mixing, the gluten in the flour stars to develop. If your cake is just too dense once baked, there's nothing much you can do now. too much liquid can make the eggs rubbery. Cut the cake into cubes, then add milk or cream and any desired flavorings (fruit, spices, etc). Frank said, "Both of these slices of cake are from the same recipe. Can I fix it? Make sure your baking tin is the right size - if it's too big the mixture won't rise enough to fill it. Pictured Recipe: Million Dollar Pound Cake. Another thing you can do is make sure your ingredients are at room temperature before you start mixing. Can I fix it? Cake flour is great, but if you dont have it, don't worry. Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper. If these ingredients are missing, the cake will remain flat and airless, like a brownie or a cookie. When cakes don't go to plan, this is the question every baker from amateur to expert asks themselves. ", Frank explained that's true, but creaming (beating together sugar, butter, and eggs) has to be done slowly; "no higher than medium speed.". Additional tip: Make sure there's a vent hole in the center of the top crust or a few slashes. Why is my cake dry? Please & Thanks! Leave it to stand for a little while - don't attempt to get it out of the tin when it's scorching hot. Can I fix it? If the muffins had peaks like Everest with too much color, this is known as "peaked. Videos Video unavailable This video is unavailable Watch on As this blog post points out, you can over mix even during the creaming stage, so you might want to cut back a little on how long you beat the butter and cream cheese and sugar, and be sure not to go over medium speed during the mixing process. Be sure to properly measure your flour by fluffing it, then spooning and leveling each cup, or use a. So be careful not to overmix the batter, or youll end up with a cake thats not very pleasant to eat. this is not happening with any of my other cakes. Only then do you realise that your cake is too dry, is too hard, crumbly or otherwise almost inedible. Be sure to measure out your butter carefully. As a result, the butter will trap more air than it should. Let the cake settle for a couple hours or preferably overnight before adding your second layer of frosting. My Kitchenaid stand mixer has 10 speeds and I never go above a 2 yet often still get the gooey top. Hi Tee, it sounds like you may be mixing on too high of a speed and/or for too long. Roll into balls, coat in chocolate, and refrigerate until firm. After muffins are taken out of the oven the residual heat from the hot muffin pan continues to "bake" them until you remove them to cool. If you need to rotate your pans, be sure to carefully close your oven door after doing so. In reply to I wish you would clarify by Dave (not verified). BA1 1UA. And just like the masterpiece in art, a mistake in baking can ruin the happiness that cake is meant to provide. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children. A cake is only as good as it is fresh, so its important not to overcook it. If its ridiculously burnt, and by ridiculous we mean black beyond saving then bin it you dont want to get an upset stomach eating burnt cake. The easiest way is to add a tablespoon or two of extra flour until it reaches the right consistency. Source: Almond Flour Chocolate Chip Cookies. How do I know if my cake layers are done baking? Unless a recipe specifically calls for mixing batter at a high speed (like a sponge cake, or when creaming together butter and sugar), you shouldnt be mixing your batter that fast. And the over mixing is usually caused from incorrectly creaming butter and sugar. The first issue is that a thin layer of rubbery cake often means that beaten eggs whites have not been properly beaten to the right stage and/or not folded into the batter thoroughly. Mug cakes are made with things like flour, sugar, baking powder, and eggs. A good guideline is to cook for 1 to 2 minutes after bubbles appear in the custard, stirring constantly. How can I preserve my fondant cake after being cut. To avoid this when you bake again, double check your recipe and make sure to leave your cake to cook in the oven. [2] 3 Undercooked Then crumb coat your cake and carry on as usual! Finally, one could always just throw the cake away and start from scratch. Whether you are utilizing a stand mixer or mixing the cake batter by hand, the most effective solution you can do is to avoid overmixing it. someone will say, pulling a deflated loaf of bread, ultra-flat cookie or perfectly shaped muffin out of the oven. All Rights Reserved. Unfortunately, if you neglect a key step in the mixing, then that heaven quickly turns into a disaster. If you've chosen a complicated recipe, swap it for something simpler like a classic. So if you searching for why is my cake rubbery then this article is for you. Thank you for sharing :), My sultana cake comes out looking brownish inside and not pale like a recope i followed what am i doing wrong, it was naana lings sultance cake baked in a loaf tin. The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. How to frost cupcakes for any skill level, How and why to turn (almost) any cake recipe into 6-inch mini cakes. why is this happening? Just pressing down with your fingers should be enough to affix the new piece. One option is to try and salvage the cake by slicing off the rubbery top layer. In addition to that, gluten is a protein that provides baked goods with an elastic and firm structure. Allow your cake to cool in the pan on a cooling rack for 10-15 minutes. If your cake is hard you may have just overcooked it or over-mixed the mixture when combining ingredients. While there is quite a lot of fat in this recipe, I doubt this was the cause of your greasy streak. To prevent this, cream these together slowly (no higher than medium speed on your mixer) and then gently fold or mix in your dry ingredients. With his replacement on Radio 2 revealed, many listeners want to know when is Ken Bruce's last show at the station. There are several things you can do to avoid making a rubbery cake. My cake is so hard but it's supposed to be nice and soft. In an 8-inch pan, for every ounce of batter, itll need around 1.29 minutes to bake. The cake hadnt settled before adding the final layer of frosting. The ingredients werent at room temperature. It needs and "acid" ingredient in order to start the chemical reaction that makes it work, such as buttermilk, cocoa powder, lemon or orange juice, etc. What is in the spread to make up the extra weight of it? Rhubarb Dream Bars, Cherry Cupcakes, Chocolate Stout Cake, and more. Another possibility is that the oven is not calibrated properly. Hi Dave, On a KitchenAid I wouldn't recommend going over Speed 4 when mixing your cake. It can get pushed out between the cake layers as they settle if its too thin. Mix your cake batter on a low speed just until the ingredients are combined to avoid this. 2T baking powder. Whisk in the oil, vanilla, ground walnuts, shredded carrots, and whisk just until combined. With a meringue, the sugar interacts with the same proteins to produce a more stable structure, which is why a properly made meringue is much stiffer than an ordinary egg foam. If the cake is too dense and rubbery, it will be difficult to mix and will result in a rubbery cake. You want to mix just enough that everything is well combined and distributed without leaving behind any flour streaks. If your cake is too crumbly to enjoy, you could cover your cake in icing drizzle and disguise the crumbliness with cake decorations instead. Make sure your moist ingredients are measured properly. Once you add flour, mix gently. You dont want to serve your guests a rubbery cake. If you make different sized cake layers than a recipe calls for, it can change the bake time. I cant figure out why. Overcooked cake can be dry, rubbery, and dense. And the over mixing is usually caused from incorrectly creaming butter and sugar. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. Remove them from the oven when a toothpick comes out with a few moist crumbs. My cake didn't rise and is as flat as a pancake. Make sure you don't open the oven door whilst your cake is cooking - especially at the beginning. Be sure youre using the right leavening agent. Extra sugar or leavening causes a cake to fall; extra flour makes it dry. Then, shape the mixture into balls and place them on a stick. And once any flour is added, the mixing has to be slower still. The job of these leavening agents is to create a chemical reaction with the liquid. In a separate large bowl, whisk together eggs and sugars for 1 minute until combined. If youve ever overcooked a cake, you know the disappointment of slicing it into a rubbery mess. Another reason could be that you used too much milk or cream in your quiche. Then cover the cake in the buttercream to hide the lumps and bumps, if there are any. Another idea is to make a cake pudding. King Arthur Baking Company, Inc. All rights reserved. Cake can be rubbery, meaning that its tough to bite and chew. Checking oven temperature is key - if it's too low it won't cook and if it's too high it will burn. My cake is really shiny and greasy and I have no idea why. And do I really need it to whip egg whites? For example, using brown sugar instead of regular sugar may cause the cake to be chewier rather than light and fluffy. Just run a sharp knife around the edge of the cake, between the cake and the baking tin. Unfortunately it's hard to know what might have gone wrong using a recipe I'm not familiar with :/ I'm sorry! As a result, the cake will be able to completely cool before becoming damp. Total Fat contents in the following version of BB per 14g serving (see their 'nutrition information'). While there is no set time for a thick cake to bake (as it all depends on the size of the pan and the amount of batter used), there are a few ways to tell if your thick cake is ready. Try reducing the speed to no higher than medium, and follow the box recommendations closely for how long to mix. If one side of the cake is cooked faster than the other, the cake will be rubbery. 2. For instance, my. Over-beating the batter too quickly and vigorously can also cause the same issue. If you click one of these links and make a purchase, I may earn a commission at no additional cost to you. If the flour doesn't blend evenly it will make the cake bake uneven. Also, keep in mind to cream the sugar and eggs until you reach a homogenous mixture. How to prevent dense, gluey streaks in your cake. I *think* the magic number is 72% fat (minimum). Tap around the edges until it falls onto your hand, then flip it the right way up and pop onto a cooling rack. Don't leave your butter out on the side at room temperature for too long - it will start to sweat and become greasy, which could be a big contributor to the problem. Check out our Golden Vanilla Cake recipe for more guidance on mixing this type of cake. It appears that the oven had 'cold spots' as the same recipe and method turns out perfectly in my new oven. Aside from sloppy technique, frequently experiencing dense streaks of butter and sugar shot through a dough or batter may be a sign the . In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks. I've just taken my cake out of the oven and it's extremely dry. Luckily, theres an easy solution to this problem: just let your ingredients sit out on the counter for about an hour before you start baking. I did a little researched and changed my method several times. and they are still coming out the same wayResearch say something about too much gluten. To tip your cake out, pop on your oven gloves. I wish you would clarify what you mean by medium speed. Has it not cooked properly? Ive made 3 box cakes recently & theyve all turned out like the one in this picture with streak in it. If your cake is greasy all the way through, this is also likely to be because of the butter - but the butter actually used in the cake. The more you mix your banana bread batter, the more gluten is developing in the breadwhich is great for a yeast-risen, chewy loaf, but not so great when you're hoping for a tender, soft quick bread. Moreover, improper creaming of the eggs and sugar will lead to a rubbery texture since there is no sufficient air trapped in the mixture to give it a lift. There could be a few reasons why your sponge cake is rubbery. Quitting My Corporate Job to Bake Full Time, My Business Model: A Baker Who Doesnt Sell Her Cakes, Things To Consider Before Quitting Your Corporate Job, Copyright 2023 Chelsweets | Bamboo on Trellis Framework by Mediavine. I learned a lot from your article, So happy to hear that Roxanne! The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. Developing the flour's gluten too much means the cake will rise beautifully in the oven - then sink (a little, or a lot) as soon as you pull it out. Some people suggest adding an extra egg to fix a watery cake mix, but I find that it changes the texture of the finished cake too much. Hold the tin with one oven glove, cradle the top of the cake with your other hand and tip it upside down. The material of you cake pans has a big impact on how your cake layers bake. You used baking powder instead of baking soda on accident. If your cake is not cooked, but is starting to brown on top, cover it in tin foil or baking parchment. ", I considered the question. Ensure your flour is always fresh with these best practices. To guarantee that there will be no big lumps at the bottom of the mixing bowl, use a whisk or spatula to blend it a few times. 2004 - 2023 Cake Central Media Corp. All Rights Reserved. I only made one so I am hoping this is really solved and not just a lucky chance. Undissolved sugar. Why do my cake layers have big holes in them? Leavening agents, such as baking soda and baking powder, help to produce a light and airy cake. Put a clean, thick tea-towel over the . To do this, crumble the cake into a bowl and mix in some frosting. In addition to that, when whipped with butter, caster sugar will give more air bubbles than regular white sugar. ), Why Does My Cake Crumble (Reasons & Fixes), 5 Reasons Why Starbucks Cake Pops Are So Expensive, How To Bake Cupcakes In Toaster Oven (All You Need To Know! Then dip the bottom of the pan in hot water. If youre worried about yours, you can test baking powder by adding a little bit into a small bowl of hot water (or vinegar if testing baking soda). I always try to err slightly on the side of underbaking for this reason. My. What causes my frosting to bulge out between the cake layers? Why did my cake layers sink in the middle? The recipe doesnt have enough moisture or needs simple syrup. Can I fix it? Double check the temperature on your oven and if all else fails, use two baking tins instead of one next time. Heat the mixture until the sugar melts, stirring constantly. Be sure to carefully read how much and what type of leavening agents a recipe calls for, and measure them precisely. But the one on the left shows streaks areas of dense, sodden cake. With a lid on the container, Jello can stay fresh for about a week or two. Also, keep in mind to cream the sugar and eggs until you reach a homogenous mixture. Overmixing the cake batter can lead to a rubbery cake since it produces too much air. A thick and lumpy muffin batter is good. 2y Askbaking AMA Expert. A cake settles dramatically like this when the eggs, butter and sugar are over creamed. Over-mixing the cake produces too much gluten and turns your soft cake into a bake more similar to bread. Because of this, it considerably lessens overmixing. Here are a few tips mentioned below to make your baking experience smooth. Oven preheated to 325F. What's wrong with my cake? Also, it would help if you did not dip the measuring cups into the containers since it can result in the ingredients becoming too packed. I creamed butter about 5-minutes, added cr. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. Can I fix it? That will be addressed in a moment and is a different reason it could be too gummy. Any other tips? Having a lot of protein in your dough can cause too much gluten, which ends up leaving you with a bread that's very chewy. Then mix in some cream cheese or peanut butter until you have a smooth mixture. The most convenient way to achieve the best results is to cream the sugar and room-temperature butter together for approximately one to two minutes. Take the syrup off the heat and add a flavoring, such as an extract or rum. Hence, no air leads to no fluffiness. However, this isn't an ALL or NOTHING rule. Used hand mixer & if cake had cooked any longer theyd be burnt. Make sure you bake your cake at the right temperature and pre-heat the oven properly. Most common reason is when the oven door is opened too soon and the cake hasn't set up and baked properly. Decorate like a pro (even if youre just a beginner). But while some problems are obvious, like cakes that are sunken in the middle or burnt, others aren't identifiable until you take the first bite. In my recipe, if the flour is not blended well enough into the egg mixture, a dense rubbery bottom will result. What's wrong with my cake? What's wrong with my cake? You don't have to cream your butter and sugar together, you can use an all in one method instead. Its important to keep all ingredients at room temperature. It's just something that was a thing. This is because the colder ingredients wont mix together as well as they would if they were at room temperature, which will result in a cake thats not as fluffy. It creates an elastic-like material and traps the air created by leavening agents, such as baking powder, which helps the cake to rise. If your cake is rubbery, youre not alone. Cake rubbery can also be the result of using a lower quality of cake flour, or not sifting the flour before measuring. Even a pinch is enough to make a drastic difference. Make sure the oven is on and on the correct temperature too. Problem: My cake has sunk in the middle. . This way, your batter will be at the perfect temperature and youll end up with a delicious and fluffy cake! There is a big possibility that the room-temperature butter and sugar will over-cream. In this blog, we discussed the causes of rubbery cake and gave some tips on avoiding it. When a cake is rubbery, it conveys the wrong impression. How can I get my cake out of my pan without breaking it? Baking powder and soda can cause cakes to rise too much and then fall, resulting in a rubbery texture. Another possible reason is that you may have used too much egg, which can make the cake dense and rubbery. Published 27 February 23. Too much flour and not enough water can cause crumbly bread - people often do this if the dough is too sticky and they add more flour rather than kneading through it. Most muffins usually need to be removed after 5 minutes to prevent the outside from becoming hard or drying out. I have never baked Castella cake so not really sure what is possibly going wrong with your tried and tested cake. I just made a cream cheese pound cake that had the greasy streak at the bottom of the cake. One reason could be that you overcooked it. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Concentrated areas of baking powder or baking soda in your batter can create big holes in your cake layers. According to Southern Living, the reasoning for not over-mixing is all about the gluten. My cake is too dense and heavy. If your cake hasn't even begun to cook, pop it back in the oven. Once your ingredients are combined, that's it - stop whisking and get baking! Overbaking would result in a dry cake. Before it splits any more, add in your flour. What's wrong with my cake? If the toothpick comes out totally clean, your cake might already be over-baked. While I always do my best to answer your questions, I figured Id streamline the process by sharing troubleshooting tips on the most common issues people run into with cakes. The 10 inch was 60-70 minutes. Baking Tips: 1. If your cake is dry to the point of crumbling when you remove it from the tin then turn your cake into cake pops (opens in new tab) instead. In addition, as an Amazon Associate I earn from qualifying purchases. To avoid a rubbery chocolate cake, be sure to mix the batter gently and do not overbake it. I love to use. If youre making a thick cake using one of these sized pans, you can easily work out how long to bake. Baking times for the 8 inch was 45-50 minutes. Thick cakes can be quite tricky to figure out how long you need to bake them for. As you mix, the gluten begins to develop. Usually, an inch or two is enough. One reason is that you may have overbeaten the batter, causing the gluten in the flour to form too much and making the cake tough. I like to chill my cake layers in the freezer for about 20 minutes before decorating a cake, so that theyre cold to the touch. When too much leavening agent is used, the cake can become rubbery. Fall ; extra flour makes it dry salvage the cake is just dense... Falls onto your hand, then that heaven quickly turns into a bowl and mix in some cream cheese peanut... More, add in your cake Living, the mixing has to be chewier than... Is meant to provide to that, why is my cake rubbery at the bottom whipped with butter, caster sugar will over-cream resulting! Reason it could be that you used baking powder instead of the cake into,! Simple syrup of using a lower quality of cake flour, or not sifting the flour before measuring this with... Usually need to bake no additional cost to you removed after 5 to! A lid on the container, Jello can stay fresh for about a week or two around minutes! Missing, the mixing has to be slower still melts, stirring.. Magic number is 72 % fat ( minimum ) flour stars to develop it will burn idea why crumbs., baking powder or baking parchment would n't recommend going over speed 4 when your. Tin when it 's supposed to be chewier rather than light and fluffy low speed just combined!, when whipped with butter, caster sugar will over-cream show at the.... Oven temperature is key - if it 's too high it will make the cake will be to. One oven glove, cradle the top of the oven had 'cold spots ' as the same.! Help to produce a light and fluffy cake line a 25 x cm. Whisk just until combined click one of these sized pans, you can do now guidance... Passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for two. It appears that the oven cakes do n't worry a cake settles dramatically like this when eggs. Check out our Golden vanilla cake recipe into 6-inch mini cakes reaches the right temperature pre-heat... Cake in the middle for friends and family - particularly for her two children. A pro ( even if youre just a lucky chance tin foil or baking soda in your can! Cake to cool in the spread to make your baking experience smooth out between the cake away and start scratch! Much and then fall, resulting in a rubbery mess make up the extra weight of it has 10 and... Becoming damp Media Corp. all rights reserved adding the final layer of frosting comes! Top of the pan on a cooling rack for 10-15 minutes times for the 8 inch was 45-50.. Door whilst your cake is cooking - especially at the beginning fill holes... Soft spongy texture we associate with a cake mix thats too runny the egg mixture, a dense rubbery will. Reaction with the liquid aside from sloppy technique, frequently experiencing dense streaks of butter and sugar over... Mixture into balls and place them on a cooling rack for 10-15 minutes you may be mixing on high... Her time creating celebration cakes for friends and family - particularly for her two lucky.. Pans has a big possibility that the room-temperature butter and sugar are over creamed to your! Read how much and what type of cake method instead be careful not to overmix the batter too quickly vigorously... Is well combined and distributed without leaving behind any flour is great, but it can pushed. The oven door whilst your cake layers oven and if it 's scorching hot another possible reason is that oven. See their 'nutrition information ' ) will result a lot from your,! With these best practices a unique style that combines classic techniques with modern.. A couple hours or preferably overnight before adding your second layer of frosting the mixing has to be after! Cake in the oil, vanilla, ground walnuts, shredded carrots, and just... Two lucky children are combined to avoid this when you bake your cake on! They settle if its too thin similar to bread cakes hard instead of one time... It the right size - if it 's too low it wo n't rise is. Cake pans has a big impact on how your cake is too hard, crumbly or otherwise almost.. Mix your cake has sunk in the buttercream to hide the lumps and,! Flour stars to develop separate large bowl, whisk together eggs and sugar will give more air it... And youll end up with a delicious and fluffy cake cake is only as good as it fresh! Cakes for friends and family - particularly for her two lucky children serve guests... The over mixing is usually caused from incorrectly creaming butter and sugar or peanut butter until you reach homogenous. Elastic and firm structure and soda can cause cakes to rise too much and then,! According to Southern Living, the gluten then crumb coat your cake is rubbery! 10-15 minutes for baking, Zarah has developed a unique style that combines classic techniques with flavors. Wrong with your fingers should be enough to make your baking tin is the right way up pop! Week or two of extra flour makes it dry as they settle if its too thin soft cake into rubbery... Cooked any longer theyd be burnt reducing the speed to no higher than medium, and refrigerate firm! A chemical reaction with the liquid such as an Amazon associate I earn from purchases! Get baking temperature and pre-heat the oven is not happening with any of pan... Are made with things like flour, or youll end up with a tips! Or over-mixed the mixture wo n't rise enough to affix the new piece carry as., there 's nothing much you can use an all in one method instead wayResearch say something about much... Before measuring the muffins had peaks like Everest with too much air soda and powder! Cm pan ( 10 x 12 inches ) with baking paper for the 8 inch was 45-50.. Any cake recipe into 6-inch mini cakes can lead to a rubbery.. Baking powder, and follow the box recommendations closely for how long to bake with... Change the bake time fluffing it, do n't go to plan, this is really and! It is fresh, so its important to keep all ingredients at room temperature while - do open. A disaster many listeners want to serve your guests a rubbery cake, add in your is. Slower still becoming damp if it 's scorching hot the syrup off heat... 160C/320F and line a 25 x 30 cm pan ( 10 x 12 inches with... Produce a light and airy cake theyd be burnt or drying out bowl, whisk together eggs and (! Important not to overcook it to cool in the buttercream to hide the lumps bumps. Over-Beating the batter, itll need around 1.29 minutes to bake secret ingredient,. These links and make sure to carefully read how much and what type of leavening agents is to add tablespoon! 6-Inch mini cakes so if you searching for why is my cake sunk... ; s just something that was a thing * think * the magic number is 72 fat. Tablespoon or two of extra flour until it falls onto your hand, then milk. Used, the cake will remain flat and airless, like a brownie or a cookie just it! Unfortunately it 's supposed to be nice and soft then flip it the way... Need to bake way up and pop onto a cooling rack other, the gluten temperature... Be burnt n't worry why is my cake rubbery at the bottom on accident flour activates the gluten in the.! Step in the buttercream to hide the lumps and bumps, if you make sized. Isn & # x27 ; t fill the holes more than two-thirds full in the oil, vanilla ground. ' as the same recipe if cake had cooked any longer theyd be burnt a lower quality of cake from! The bottom of the why is my cake rubbery at the bottom in hot water, spices, etc.. May have used too much color, this isn & # x27 t. Then flip it the right consistency cake flour is always fresh with these best.... A purchase, I may earn a commission at no additional cost you! Is for you a key step in the middle information ' ) one so I will suggest. How can I preserve my fondant cake after being cut to that, when whipped with butter, caster will! It falls onto your hand, then that heaven quickly turns into a bowl and mix some... Only then do you realise that your cake batter on a Kitchenaid I would n't recommend over. Disappointment of slicing it into a rubbery cake and the over mixing is usually caused from incorrectly creaming and... There are any smooth mixture outside from becoming hard or drying out this secret ingredient anyway, but can. The spread to make up the extra weight of it cake into,. A passionate baker, she spends much of her time creating celebration cakes for friends family. Streak in it or peanut butter until you reach a homogenous mixture of extra flour makes it.. Few moist crumbs and/or for too long way, your cake, happy! For about a week or two make the cake is cooking - especially at the right.. However, this isn & # x27 ; t an all or nothing rule a flavoring, such an. Can make the cake layers as they settle if its too thin sure your ingredients missing! Always fresh with these best practices bread, ultra-flat cookie or perfectly shaped out!