I baked a chocolate chip cake for the first time. The cake came out and tasted wonderful, but all the chocolate chips fell to the bottom of the pan. Instead of chocolate chips being throughout the cake they were just on the bottom. I used the same scratch recipe I always use and added the chips. Does anyone have an idea how to keep the chips from falling?
I had that happen to me too...I read somewhere on here to toss them with flour and it helps keep them suspended in the batter. I think that's what it said...if I remeber corretly. I've never tried it though.
I put the choc. chips in a container, add about a teaspoon or two of flour, toss them around until they look coated then fold them into my batter. Works every time. HTH
-Rezzy
Did you use choc chips or mini choc chips? I always use the minis and they do fine. But let me tell you here and now - NEVER bake one with the giant kiss. Bad, bad experiment.
LOL I do that to. I just add a couple tablespoons of my flour mixture and shake it up good. Then I add that last and fold it in.
What would I do if it wasn't for CC. I use the milk chocolate mini chocolate chips. I want to get this straight......I don't just use a tablespoon of flour from the box I use the flour from the recipe to coat the chocolate chips......right.
Yep - Flour helps them to do a backstroke and stay floating in the batter. This is true with anything you may want to suspend. Fruit, chips, etc. etc.,
I just use enough to coat them - no exact measurement though sorry....
Hope this helps
I haven't tried this, but I had someone tell me to mix everything in the batter except for the choc chips (in my case it was sprinkles) and once the batter is in the pan, sprinkle the chips in and litely stir, smush or whatever is needed to get them into the batter.....would like to know if this really works to be honest
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