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!!!

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

Thanks icer101, I will try it again!

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

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! :)

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