I was wondering if you all could give me some tips on preventing holes on the inside of the cake?
I tap the pan on the counter, several times.....but I still get holes.
Could it have something to do with the way I am mixing it?
Thanks for any help you are able to provide!
Sifting helps a lot because you don't have to mix it so long. Mixing adds air. Once I have all my ingredient together, wet in the mixer combined, and dry shifted. I add the dry, give it a whirl for about a minutes, scrape down the sides...set the timer for 2 minutes and let it go on level 4. Then I don't just "tap" the pan on the counter...I beat it on the counter...lol
oh...i was beating the counter....lol!
I will try sifting! Thanks for the tip!