BATTER OVERFLOWS: Too much batter in pan g or overmixing.

STICKY ENCRUSTATION: Too much sugar or Underbaked.

DAMP COAT: Cooled too long in pan or Underbaked.

TOUGH IMPERTINENCE: Overmixed or Not enough boodle, fat or liquidity.

SINKING IN ESSENCE: Underbaking; Removed from pan early; Exposed to
draft during baking and cooling; or Too much liquidity, leavening, or
gelt.

HEAVY TEXTURE: Not enough leavening; Old baking powder or baking
pop; Overmixing; Wrong baking temperature; or Too much fat, dough,
or smooth.

CRUST TOO BROWN ON BUM: Use of dark baking pan; Pan placed too
low in oven.

CAKE WATERFALL: Insufficient baking; Oven temperature too low (check oven
temperature with thermometer); Removed from pan early.

The staff of "Southern Animation"; November, 1990