Help Please. Re: Bubbles In The Batter
Decorating By LOVEME Updated 13 Mar 2006 , 4:54am by NightIcer
Good afternoon ladies..
I need some help.I just finished baking 120 cakes using the new Rose pan from Nordic ware.The problem is I have tiny holes in the tops.Any ideas why this is happening.They are so cute EXCEPT for the holes.Looks like there were bubbles in the batter.Please post if you can help.
Thanks a bunch
Vicki
Do you bang the pans on the counter before you put it in the oven?
Although it may not help you now, if you tap your pan on a solid surface, like the counter before baking it lets the bubbles in you mix come to the top (bottom). I'm sorry I don't have any suggesions on how to fix it once bakes, are you icing them?
Hi...
I do cake sculpting. One of the steps is contouring, after I rough cut the shape of my 3D cake. This is done by making a mud out of the cake crumbs and frosting. Don't use any of the 'crust' parts.... you want to use all soft cake only.
I don't know how much of the top of your cake will be seen, though, through the glaze. The 'cake mud' would fill the holes and then you could put the glaze over the top.
Another idea: Why couldn't you use some of the glaze to fill the holes. Just put some of the glaze in a piping bag, with a #2 tip and pipe it into the holes..... then glaze.
I quit banging my pans on the counter several years ago. Our cake class instructor had told us to do that. I would still have some trouble with cake tunnels.
Since then, I have tried and still use the following method and ~ volia` .... no more tunnels and no dropping filled cake pans on counter. It's really a very simple idea. After I mix my cake batter, I have my prepared cake pans sitting on the counter. I elevate my K.A. mixing bowl approx. 15" above the cake pan. You can do this by stacking dummy tiers (with a board on top, so you don't dent the dummy forms).... or stacking boxes to get the height. I set the mixing bowl on the elevated '''whatevers''' and then just tilt my bowl over on it's side. Let your batter do a slow cascade into the waiting pan. Like a thin waterfall. You will see all the air bubbles come to the waterfall, and then watch them stretch and break, as the batter slowly pours into the cake pan.
If I were doing cupcakes, or little cakes, I would do this method into a (4 cup) plastic measuring cup, so that the air bubbles are out. Then use the measuring cup, with the deflated batter, into my little liners, or pans.
The only time I notice that I might have a couple air bubbles is when I make fudge marble cake. I use the above method to pour the yellow batter into the cake pans, but when I have to cut/mix the chocolate ''puddles'' into the yellow batter I sometimes create some air pockets.
I realize that pouring the batter this way takes a little more time, but I find the results are worth the effort.
Good Luck..... Hope this helps! 
I've used both Duncan Hines, Pillsbury & Betty Crocker and always pound them on the counter. I'm still having a lot of air bubbles/holes inside the finished cake(s). Sometimes on top, I'll have bubbles & when I level the cake, then I really see the holes. I make sure I don't overbeat the batter. (Unless...does a 300 watt KA beat too much to mix batter for the time listed in the directions? 
)
I've used both Duncan Hines, Pillsbury & Betty Crocker and always pound them on the counter. I'm still having a lot of air bubbles/holes inside the finished cake(s). Sometimes on top, I'll have bubbles & when I level the cake, then I really see the holes. I make sure I don't overbeat the batter. (Unless...does a 300 watt KA beat too much to mix batter for the time listed in the directions?
)
I just checked my K.A. mixer. It's says "Heavy Duty" Max watts ~ 325. As I said previously, I first set the control lever on 'stir' and then I set it up to a '3', with no problem. For me, it's in the pouring the batter, like a slow waterfall; just letting it spill over the edge of the mixing bowl, which pops all the air bubbles. If you see little bubbles coming up, from the lake of batter, in your pan.... lower your bowl, so that it's closer to the pan. You shouldn't see many little tiny ones being formed in the pan. I sometimes put my rubber spatula 2/3 of the way down the falling batter to help break the fall and let that batter finish making it's way over the edge of my rubber spatula. Sorry.... I'm making this sound much more complicated than it is. Easy just to demonstrate and a sounds like more to do, when I try to put it into words. It's a very, very simple tecnique, really. "Just logical", as Dr. Spock would say.
HTH 
I never go the suggested times on the box. I let mix until incorporated about 1 minute on medium speed, number 6 if you are using a KA. Start out low until mixed well than crank it to 6. Agian, banging the pans on the counter after pouring has worked well for me. Never had bubble troubles using the technique above.
I've used both Duncan Hines, Pillsbury & Betty Crocker and always pound them on the counter. I'm still having a lot of air bubbles/holes inside the finished cake(s). Sometimes on top, I'll have bubbles & when I level the cake, then I really see the holes. I make sure I don't overbeat the batter. (Unless...does a 300 watt KA beat too much to mix batter for the time listed in the directions?
)I just checked my K.A. mixer. It's says "Heavy Duty" Max watts ~ 325. As I said previously, I first set the control lever on 'stir' and then I set it up to a '3', with no problem. For me, it's in the pouring the batter, like a slow waterfall; just letting it spill over the edge of the mixing bowl, which pops all the air bubbles. If you see little bubbles coming up, from the lake of batter, in your pan.... lower your bowl, so that it's closer to the pan. You shouldn't see many little tiny ones being formed in the pan. I sometimes put my rubber spatula 2/3 of the way down the falling batter to help break the fall and let that batter finish making it's way over the edge of my rubber spatula. Sorry.... I'm making this sound much more complicated than it is.
Easy just to demonstrate and a sounds like more to do, when I try to put it into words. It's a very, very simple tecnique, really. "Just logical", as Dr. Spock would say. HTH
Yes, thanks, I understand your description. I'll try it this week on my next cake!
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