Fine Tunnels In My Cake???

Decorating By cakeandpartygirl Updated 27 Oct 2009 , 1:46pm by PinkZiab

cakeandpartygirl Posted 27 Oct 2009 , 1:04am
post #1 of 4

I made a chocolate cake using hershey's perfectly chocolate cake and found that it had a lot of fine vertical tunnels in the cake. Does anyone else had or have this problem? What does it come from? I am not sure but does it come from the boiling water and air bubbles? I really like the flavor of the cake but it just looks a little strange to me. Can anyone offer me some tips to avoid this happening? TIA

3 replies
pattycakesnj Posted 27 Oct 2009 , 1:18am
post #2 of 4

did you try dropping the filled pan on the counter before baking to get the air bubbles out? Sorry, this is my only idea

costumeczar Posted 27 Oct 2009 , 12:55pm
post #3 of 4

You probably just overbeat the batter a little and it got some air in it. It's called tunnelling.

PinkZiab Posted 27 Oct 2009 , 1:46pm
post #4 of 4
Quote:
Originally Posted by costumeczar

You probably just overbeat the batter a little and it got some air in it. It's called tunnelling.




Bingo! Tunnelling is usually caused by overmixing. Very common with mixes and quick breads where everything is mixed together at once, but it can happen other times as well.

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