cakefanatic
Posted 31 Aug 2008 , 9:10am
post #1 of 4
How can I prevent air bubbles from forming in my cake batter? 
Thanks....
3
replies
My experience has been that when there is a lot of them my batter has been too thick. It doesn't take much liquid added to make a difference usually less thatn 1/4 cup.
They are a natural result of the chemicle reaction of the ingredients. Maybe you need to get it into the oven faster?.
cakefanatic
Posted 31 Aug 2008 , 8:26pm
post #4 of 4
One time I used milk in a vanilla cake mix and oh boy!! I had craters all over the cake, it was good though. Thanks for responding.
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