I have been having trouble with getting an even texture in my cakes....I thought I had it down pat with smacking the pan down on the counter to get the bubbles to the top...but it seems to have stopped working, anyone else have any ideas for me?? Thanks!
Someone else asked that exact question today; check out this link: http://www.cakecentral.com/cake-decorating-ftopict-34990-.html
i think the mixing too long may be the culprit....but I just love the look of the nice SMOOTH batter. I'm afriad MORE of having pockets of dry cake stuff then having pokets of air. I'll try to tap it on the counter more...I just think my neighbors must think I'm nuts!!! (as I live in an apartment!)
yes it is a good idea to run a tooth pick thro it
It's easy to overwhip your batter, that's what causes the air bubbles. Try and use a timer the next few times you're mixing the batter, that way you won't overwhip. You just want it incorporated and you'll know it's done with the batter thickens. If you're worried about getting the hard balls of cake mix crushed or mixed in properly just sift your mix before-hand. Works great for me. My DD loves to help sift. Overwhipping also causes a crumbly cake.
I had this problem when I first got my Kitchenaid, it is so powerful I just let it do it's thing and then I realized why my cakes were coming out crumbly. LOL. Hope that helps!
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