When the cake sinks...and everything falls down

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Did your cake sink in the center? Have you ever experience this kind of problem? Worried that you recipe might be bad or not good? Frustrated that you might not be that skilled in baking a simple cake? Don't worry each one of us have experienced this kind of fuss, it is not your fault ... but some guidelines would surely help you to avoid this kind of problem in your cakes. *Do not! I mean DO NOT! over mix your batter, yes remember when our mothers would say this to us when we make cakes with them? Too much air incorporated during the mixing process will sink the cake.The air that was incorporated in the creaming of the butter and sugar is enough to create the structure and left. So please be gentle =)... *Our ovens are like people they have unique temperature, some are too hot some are unstable and some are consistent.So its good to know how your oven do the job. *Opening the oven door too much will cause the cake to sink.Lets admit it who doesn't like to open their ovens and watch if their cake has risen already? Well stop that, its not going to help you it will only make the cake sink before it set.Just trust your self,the recipe, and the baking powder(unless its expired) that you put in the cake recipe and it will surely rise. *If the cake is turning brown but the center is still not cook when tested with a skewer, then reduce your oven temperature from 180C(350F) to 165C(325F) and let it baked for another 5 minutes. *Finally when all else fail and you keep getting bad result from a recipe then don't use that recipe anymore.Poor recipe can cause a cake too sink because baking is chemical reaction so proper proportion is the solution. Have a great day everyone hope this helps. Happy Baking =)! ~pepai~