Just thought I'd throw out a quick question...
I have a Kitchen Aid 4.5 quart stand up mixer. I have used both BC and DH mixes, and regardless of what recipe I use, I end up with air bubbles in my finished cake.
Here are the things I do prior to baking:
I sift the dry ingredients prior to mixing
I mix only on the lowest speed of the mixer
I mix for 2 minutes, maybe less (per box directions)
I abusively slam the pan on the counter before baking, to let the bubbles rise to the top
I bake at 325
Any suggestions? I don't know if mixing for the full two minutes is causing the problem, but the batter looks nice and smooth when I pour it in the pan. I thought slamming it onto the counter would help the bubble issue but there are still air pockets in my cake!
Thanks for any help!
I would shorten the mixing times because the times that they post are for the hand held mixers that don't have the same amount of power as a KA.
Here is another recent thread on this same topic.