Chocolate Chips Sink In Batter...

Decorating By doramoreno62 Updated 28 Jul 2013 , 8:07pm by doramoreno62

doramoreno62 Posted 27 Jul 2013 , 4:52am
post #1 of 7

I have heard to coat them in flour. Does this work? I tried that with cupcakes once and they still sank. I am making a red velvet cake to look like a watermelon inside. HELP!!!

6 replies
icer101 Posted 27 Jul 2013 , 4:56am
post #2 of 7

Hi, if it is chocolate cake, i use cocoa, then shake in a seive. I use flour if for yellow cake, and then shake off excess in a seive. hth

doramoreno62 Posted 27 Jul 2013 , 5:19am
post #3 of 7

Thanks icer101, I will try it again!

MimiFix Posted 27 Jul 2013 , 6:27pm
post #4 of 7

I wrote a short blog about suspending additions (such as chocolate chips) in a batter. Read here.

cherrellexo Posted 28 Jul 2013 , 5:53pm
post #5 of 7

AIf I'm trying to suspend anything in a cake I always roll it in flour first. Be it chocolate chips or pieces of fruit etc. it works for me... Fingers crossed for you too! :)

MimiFix Posted 28 Jul 2013 , 6:00pm
post #6 of 7
Quote:
Originally Posted by doramoreno62 

I have heard to coat them in flour. Does this work? I tried that with cupcakes once and they still sank. I am making a red velvet cake to look like a watermelon inside. HELP!!!

 

Flouring does not always work. It's all about the batter density.

doramoreno62 Posted 28 Jul 2013 , 8:07pm
post #7 of 7

Thanks to all. MimiFix, that really does make sense. I have book marked your blog for further reading. Thanks!

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