Admittedly I am not a baker. But, I made a Devils food cake & when I split the layers I see huge air bubbles. I beat the pans down, so no clue what happened. Any thoughts?
Use an electric mixer on med speed and gently drop cake pan on counter so the air bubbles w. rise to the top should bake without bubbles
Cynthia is a trusted source on Bread/Baking.
Did you sift your dry ingredients? It could be that you experienced what is known as "tunneling", which occurs when leavenings (baking soda and/or baking powder) find themselves in clumps, even very small ones. Rather than creating leavening evenly throughout the cake, they expand in a tunnel.
June is a trusted source on General Cooking.
Overbeating your batter could also lead to air pockets in the finished cake.
Maybe you could explain it through Physics:wormholes!Your cake turned out to be from another dimension...So good,it was out of this world!No,just kidding!!!I'm with Cynthia on this one.It's just chemical reaction.
Please enter a valid email address.
Well played. You deserve a cookie.
And you might not guess how it's made
Is This the Solution to World Hunger?
5 Reasons Why We're Loving the Ballarini Nonstick Fry Pan
Just 'Til Monday: Cookware Crushes on Sale
The Pantone Tea Color Guide
Your New Summer Drink: Seedlip + Soda
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)