How Do I Stop Chocolate Chips From Sinking

Baking By kizthewiz Updated 25 Feb 2011 , 1:28am by MimiFix

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kizthewiz Posted 24 Feb 2011 , 7:57pm
post #1 of 17

Hi just wondering if any one can help me (although i think im beyond help lmao) when ever i make a chocolate chip cake the chips sink to the bottom and make a horrible mess, i always make a madeira cake as it is a great texture for covering with fondant. Any ideas on how to stop choloate chips from sinking would be great x

16 replies
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cakegirl123 Posted 24 Feb 2011 , 8:03pm
post #2 of 17

Just coat them in a little flour. Works great.

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TheBakingNurse Posted 24 Feb 2011 , 8:03pm
post #3 of 17

coat the chips in flour or cake mix! place them in a zip lock bag and add flour/cake mix shake it all around and add it to the rest of the mix

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KJ62798 Posted 24 Feb 2011 , 8:05pm
post #4 of 17

It also helps to use the MINI size chocolate chip. Smaller & lighter so they sink less.

HTH
Kristy

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kizthewiz Posted 24 Feb 2011 , 8:07pm
post #5 of 17

why didny i think of that it must be one of the simlest things to do,

i tried cooking the cakeat a high tempthen turning it down, and also a few differant recipes

thanks for the helpwill try it next time x

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justkist Posted 24 Feb 2011 , 8:33pm
post #6 of 17

Huh.... that sounds too easy. Glad I stumbled on this forum as I have wondered this too!

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platinumlady Posted 24 Feb 2011 , 8:34pm
post #7 of 17
Quote:
Originally Posted by TheBakingNurse

coat the chips in flour or cake mix! place them in a zip lock bag and add flour/cake mix shake it all around and add it to the rest of the mix




This is a great idea. I never thought of this. I wonder if this would work for other items besides chocolate chips. I was once asked about making a cake with skittles in it. Do you think this will work for the skittles as well?

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TheBakingNurse Posted 24 Feb 2011 , 8:40pm
post #8 of 17

it may but might be too heavy...let me know how it turns out if you try it!

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TheBakingNurse Posted 24 Feb 2011 , 8:41pm
post #9 of 17

it may but might be too heavy...let me know how it turns out if you try it!

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platinumlady Posted 24 Feb 2011 , 8:41pm
post #10 of 17

Thanks will do

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platinumlady Posted 24 Feb 2011 , 8:42pm
post #11 of 17

Thanks will do

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kizthewiz Posted 24 Feb 2011 , 8:43pm
post #12 of 17

i love the idea of skittles in a cake would be realy colourful and fun x

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milkmaid42 Posted 24 Feb 2011 , 11:41pm
post #13 of 17

I use flour to keep raisins and candied fruit from sinking. Have never tried skittles, but a trial run would certainly taste good!

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Sorelle Posted 25 Feb 2011 , 12:14am
post #14 of 17

I keep an almost empty Hersheys cocoa container toss the chip in it and coat them in cocoa, dump them in a strainer over a bowl then I can reuse the cocoa for the next batch of cc.

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Sorelle Posted 25 Feb 2011 , 12:19am
post #15 of 17

Flour would probably work for the skittles too. The flour binds to the batter keeping the candy from sinking. Skittles? never would have thought of this, how fun to cut into a cake and find skittles! Im trying this for my nieces cake coming up in March

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Cupcations Posted 25 Feb 2011 , 12:48am
post #16 of 17

I never coat the chocolate chips with anything & it always turns out perfect, but my patter is relatively thick, so with skittles ill prob try both since they are way heavier than the choc.chips ( flour & thick batter)
let us know how it turns out, my kids are going to LOVE this idea! thanks thumbs_up.gif

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MimiFix Posted 25 Feb 2011 , 1:28am
post #17 of 17

Additions such as dried fruit, nuts, candies, (especially heavier chocolate chips and chunks) sink in a batter because the batter is too thin to support them. Flouring these additions will sometimes appear to work because the additional flour is enough to thicken the batter. So it makes sense that mini-chocolate chips have a better chance of staying afloat.

Try experimenting with your batters. Add chips to a thicker batter and see if they fall. It took me years to figure this out...

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