How do you keep the chips from all sinking to the bottom? I dont have a problem with it in my brownies because they are thick enough, but every cake i've made they sink down to the bottom when i bake it.
I *think* i noticed on Ace of Cakes that they sprinkle the chips in after they've poured the batter into the pan and just barely mix them in. Is that a good strategy?
I haven't done it with cake batter, but when I make chocolate chip cheesecake I always toss them in just a bit of flour. (1 tbsp for 1 cup of mini chips) It helps keep them from sinking, I also barely mix them in.
When adding stuff like chips, raisins or nuts to cake batter just toss them in a little flour first and then they won't sink. HTH!
Ok, so you sprinkle flour on them and then mix them in the batter or toss then at the end on top of the batter? Thanks for your help
I didn't know about flouring them first. Makes sense, though, because the flour will keep them from sliding around.
I've found that mini chips don't sink as much. I use them exclusively now.
Toss in a bit of flour or if a choc cake you can use cocoa powder. The flour keeps the chips, fruit, nuts, etc suspended in the batter. I would still put them in at the end otherwise they will get battered by your beaters. ha ha I made a funny This method is especially great to use for fruit muffins like blueberry and so on.hth
Thanks mmoseley, great help!
I keep mine in a container with flour. Tossaround before putting them in the batter!