Now My Yellow Cakes Fall And Have Holes

Baking By Graciouslysweet Updated 30 Aug 2011 , 12:26am by LindaF144a

Graciouslysweet Posted 27 Aug 2011 , 6:23pm
post #1 of 6

I've been through countless batches of cupcakes and every batch deflates and textures are off. Follow recipe to a t....could it be I'm over beating with my kitchen aid? Recipe says beat 6-8 minutes?!

5 replies
JanetBme Posted 29 Aug 2011 , 8:28pm
post #2 of 6

wow, 6-8 minutes is a long time to beat a cake- I think that most recipes call for 2 minutes... I could be wrong, but that sounds awful long.

JanetBme Posted 29 Aug 2011 , 8:29pm
post #3 of 6

wow, 6-8 minutes is a long time to beat a cake- I think that most recipes call for 2 minutes... I could be wrong, but that sounds awful long.

Darthburn Posted 29 Aug 2011 , 8:46pm
post #4 of 6

Whats your cook time and temperature?
I do mine 355°F for 25-28 minutes and rotate the bottom to the top and vice versa at exactly the half time point.


Give us a bit more details... we'd love to help icon_smile.gif

CVB Posted 29 Aug 2011 , 8:59pm
post #5 of 6

Two things, yes it could be the time you are beating the mix, way too long. The other that may cause holes is using cold butter. Not too sure if your recipe has butter but if it does it needs to be room temperature.

LindaF144a Posted 30 Aug 2011 , 12:26am
post #6 of 6

Wait a minute. At what stage are you beating 6-8 minutes? The creaming stage, then it's fine to beat that long. At the end after the flour is mixed? NO way too long.

There is not enough information to figure out why. We need your recipe including the process you use to make the batter.

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