What will happen if you put too much water in a cake batter?

Answer 1

The cake will not taste right (it will be too sweet) and the batter will be the wrong consistency. It will either be too liquidy (fine sugar) or too coarse and thick (coarse grain sugar or lump sugar).

Answer 2

It will be runny. If you don't wish to throw it out, you must compensate by adding more of your other ingredients, ie flour, salt, yeast etc and make a larger dough. Unused dough can be 'retarded', meaning placed in a very cold fridge to slow the rising and used the next day.

Answer 3

when you bake the cake it will be very moist (or if TO much water) soggy.

Answer 4

Depending on how much extra, the cake may rise too quickly and then fall. If it does turn out, it may have a metallic taste.

Answer 5

This will probably make the batter very gooey and wet. To counter this, you can try to strain out some of the water, or add a little more flour to thicken it up a bit more.