What types of problems can occur when cooking cold and hot desserts?

When cooking cold and hot desserts, issues can include improper texture or consistency, such as a cold dessert not setting properly or a hot dessert becoming too dense. Temperature shock can also occur if ingredients are not at the right temperature, affecting emulsification and flavor integration. Additionally, timing is crucial; overcooking or undercooking can lead to undesirable outcomes, like a burnt crust or a soupy filling. Lastly, ingredient proportions must be precise, as incorrect measurements can alter the final product significantly.