What contributes to a poor flavor in baked cakes?

The presence of dirty pans or incorrect ingredient proportions contributes significantly to a poor flavor in baked cakes. When pans are dirty, residue from previous baking can transfer unwanted flavors to the new cake batter, leading to an undesirable taste. Additionally, incorrect proportions of ingredients, such as having too much or too little of a key component (like sugar or flour), can disrupt the chemical reactions that occur during baking. These reactions are essential for proper texture and flavor development.

Proper ingredient ratios ensure that the cake rises correctly and achieves the desired balance of sweetness, richness, and moisture. If proportions are off, the cake may end up too dense, overly sweet, or lacking essential flavors, which negatively impacts the overall taste.

In contrast, using good quality ingredients and correct proportions of ingredients is crucial for achieving the best flavor profile in cakes, while using stagnant oils can also lead to off flavors due to rancidity, but is not the only factor impacting overall taste like the cleanliness of pans and precision in measurements are.