I tried the WASC recipe and when I removed the cake from the pans there were holes in the sides of the cake. It didn't stick to the pan, so I was wondering if anyone has any idea why this happened? I used the Wilton cake release, could this have caused it?
I've never heard of such thing. Maybe someone else can help.
My guess would be air pockets in the mix. Air pockets will leave small and large holes in a cake. When I first started baking I had one the size of a gum ball. LOL
Anyway to prevent them? I tapped the pans on the counter before baking, maybe I should have tapped the sides too!
That happened because of air bubbles. It had happened to me and what I do sometimes is just run a butter knife through the batter going across a couple of times and it should be ok.
From what I understand WASC is a very thick mixture, so I'd tap the heck out of the pan. I normally bake box mixes, but even then I will tap the pan for 3 to 5 minutes on a towel. I will also slightly tip the pan on its edge and tap some more.
Thanks for the tips everyone.
I usually have small tiny holes but never thought much about it, from now on I will be tap tap tapping away before placing in the oven. Thanks for the tips!!
Maybe you mixed it too much? i know that buttercream can;t be mixed to much because it gets a weird consistency.
Try sifting your cake mixed and flour, sometimes they get big enough to cause this holes.
Air pockets usually mean the batter was beaten on too high of a speed.