sweettreat101
Posted 10 Jun 2010 , 5:52pm
post #1 of 6
I baked one of my 14 inch chocolate layers and when I removed it from the pan there was a good size indent in the bottom. No cake stuck to the pan. I run an knife through the batter to remove any bubbles before putting in the oven. What happened?
5
replies
catlharper
Posted 10 Jun 2010 , 5:53pm
post #2 of 6
I actually tap my pan on the counter ten times to help remove bubbles...maybe in stirring you actually created one? Just a wild guess here.
sweettreat101
Posted 10 Jun 2010 , 6:30pm
post #3 of 6
That's funny we live in the same area. Thanks for the info.
SunshineSally
Posted 11 Jun 2010 , 6:40am
post #6 of 6
I use the "plop" on the counter method also and was stunned at all the bubbles that can surface!!!
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