Holes In My Cakes

Decorating By mgdsue02 Updated 5 Nov 2008 , 11:55pm by mgdsue02

mgdsue02 Posted 5 Nov 2008 , 3:37am
post #1 of 7

I am hoping someone can help me.
I use the WASC recipe and follow it right down to mixing two minutes on low. But, I have noticed that when I level the cakes and take off that top crown, the cake is full of holes! icon_cry.gif I have tried tapping the pans on the counter before baking, but they still seem to be just full of holes through and through. Any thoughts as to what is causing this and how I can prevent it. No one has complained about the cakes...I get rave reviews. I just don't like seeing all the holes when I cut them.

6 replies
JanH Posted 5 Nov 2008 , 4:57am
post #2 of 7

Holes or tunnels are caused by improper mixing. icon_sad.gif

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/6c745g

http://tinyurl.com/32goqe

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using a hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

HTH

lardbutt Posted 5 Nov 2008 , 9:18am
post #3 of 7

I get holes too!

I do just what JanH does with the sifting, but I start with the dry in the mixer and then add the liquid. Hmmm........I wonder if it makes a difference? Adding the dry to liquid? Or the liquid to dry?

I mix on low speed and tap on the counter as well!

banba Posted 5 Nov 2008 , 9:35am
post #4 of 7

I think that if you are using a box mix it doesn't matter which way you do it, starting with the dry or the liquid ingredients because box mixes are designed to take a lot of punishment and still produce the same cake for everybody.

In scratch baking it is very important the way you order your ingredients for mixing.

Creaming fats and sugars create the air bubbles that are going to make your cake rise.

Then adding egg "envelopes" and protects the air bubbles you have made by creaming.

Finally the flour protects the hole air bubble so that it sets when the gluten gets baked around the air bubbles in the oven icon_smile.gif

lardbutt Posted 5 Nov 2008 , 1:11pm
post #5 of 7
Quote:
Originally Posted by banba

I think that if you are using a box mix it doesn't matter which way you do it, starting with the dry or the liquid ingredients because box mixes are designed to take a lot of punishment and still produce the same cake for everybody.

In scratch baking it is very important the way you order your ingredients for mixing.

Creaming fats and sugars create the air bubbles that are going to make your cake rise.

Then adding egg "envelopes" and protects the air bubbles you have made by creaming.

Finally the flour protects the hole air bubble so that it sets when the gluten gets baked around the air bubbles in the oven icon_smile.gif



That's how I've always mixed my scratch cakes too. I just followed the directions with the WASC and it was different.

After checking out those links JanH provided, I'm thinking I mix too long. I only mix on low speed, but it is more than 2 minutes. icon_redface.gif I will try 2 minutes next time to see if it makes a difference.

Thanks ladies, this has been interesting.

PinkZiab Posted 5 Nov 2008 , 3:53pm
post #6 of 7

Yup, the #1 cause of tunneling (the large holes described) is overmixing.

mgdsue02 Posted 5 Nov 2008 , 11:55pm
post #7 of 7

Thanks for all the tips. Unfortunately, I do sift all the ingredients before using, and I only mix at low for two minutes, but still get lots of holes in the finished cake. icon_confused.gif I guess I can try mixing for less time and see if that helps. I also found the "oven too hot" info interesting. I bake at 325 and was pretty sure my oven was right on for temperature, but I will check that again too. Thanks again for all the tips. icon_smile.gif

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