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?
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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.
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