Prevention of Recrystallization of sugar

1. Use powdered sugar

2. Use small portion of glucose syrup

Cake texture

1. Use right type of flour

2. Use a mixture of palm oil and bakery fat for proper aeration during creaming of fat and sugar
3. Proper aeration during mixing improves cake texture
4. High oven temperature caused dark crust color, under baked crumb and small volume

Cake batter

Should not be too runny. Control addition of too much water