Has anyone noticed whether a high room temperature or high room humidity plays any effect on your cakes? I've been using the same recipe for a long time now and it's always turned out consistently the same. The last couple of weeks have been ridiculously hot and humid in my area, and anything I have baked during that time had just turned out weird... either it took much longer to bake, or it overflowed in my oven, or it ended up with lots of air tunnels in the cake.
I had pretty much convinced myself that something was wrong with the oven, but then I baked a cake today (temperatures have gone back to normal) and it came out perfectly like it used to. I weigh all my ingredients, and am using all the same ingredients I was using two weeks ago... so I know it's not an ingredient problem. The only thing I can think of is that temperature and/or humidity played a role in my dysfunctional cakes.
Anyone else experienced this before? Any suggestions on managing this during heat waves?
Yes I have had that problem with baking, especially when making breads. I keep my flour and dry goods in the freezer. Just let it come back to room temperature before using it.
This site has a few tips
Thank you, this helps a lot! Humid days are a rare thing where I live, so dealing with them messing with my cake is a new thing to me. So annoying, grrr