Why do cakes get Sugary speckled crust?

Sugary speckled crust on cakes, also known as "sugar spotting" or "weeping", occurs when sugar syrup from within the cake migrates to the surface during baking. It's a common issue that can affect the appearance of the cake, but it doesn't necessarily mean that the cake is spoiled or its flavor is compromised.

Here are some factors that can contribute to sugar spotting:

1. Too Much Sugar in the Recipe:

Using too much sugar in a cake batter without adjusting the liquid content accordingly can lead to excess sugar syrup formation, resulting in sugary speckles on the crust.

2. Overmixing the Batter:

Overmixing the cake batter can cause more air bubbles that trap steam and sugar syrup, allowing them to rise to the surface and create sugar spots. Mixing just enough to combine the ingredients is generally recommended.

3. Incorrect Measuring:

Adding too much liquid or incorrectly measuring ingredients, especially sugar, can result in an excess of sugar syrup. Make sure to accurately measure ingredients and follow the recipe carefully.

4. Oven Temperature Variations:

Extreme oven temperature fluctuations can cause the cake's surface to cook rapidly and form a crust, trapping the sugar syrup beneath and causing it to weep onto the surface. Maintain a steady oven temperature throughout the baking process.

5. Underbaking the Cake:

Inadequate baking time can leave too much moisture in the cake, which can lead to sugar syrup migrating to the surface. Make sure to bake the cake as per the recipe's instructions to ensure proper doneness.

6. Using Coarse Sugar:

Using granulated sugar that's too coarse can result in undissolved sugar crystals in the batter. These crystals may remain on the surface and appear as sugar spots. Using caster sugar or superfine sugar will dissolve more easily and reduce this issue.

7. High Cake Batter Volume:

A batter that is too full can cause the middle to collapse, pushing sugar syrup to the edges and creating sugar spots. Make sure to fill your cake pan(s) to the appropriate level, as specified in the recipe.

8. Leavening Agent Problems:

Incorrect or insufficient leavening agents, like baking powder or baking soda, can affect the cake's rise and lead to potential syrup leakage. Ensure you've used the correct type and amount of leavening agent.

9. Humidity:

High humidity levels in the baking environment can cause moisture to accumulate on the cake's surface, leading to sugary spotting. If possible, try to control the humidity in the kitchen or adjust your baking time accordingly.

While sugar spots may impact the appearance of the cake, they usually do not affect its safety or taste. If the sugar crust bothers you, you can consider brushing the cake with a simple syrup or glaze to mask the spots and add shine.