I baked one of my 14 inch chocolate layers and when I removed it from the pan there was a good size indent in the bottom. No cake stuck to the pan. I run an knife through the batter to remove any bubbles before putting in the oven. What happened?
I actually tap my pan on the counter ten times to help remove bubbles...maybe in stirring you actually created one? Just a wild guess here.
That's funny we live in the same area. Thanks for the info.
I lift my cakes up about 10" off the counter and let them plop........you wouldn't BELIEVE the amount of bubbles that come to the surface and pop!
I use the "plop" on the counter method also and was stunned at all the bubbles that can surface!!!