Avoiding Air Bubbles In The Cake

Baking By AnnieCahill Updated 2 Jul 2010 , 1:43am by KathysCC

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AnnieCahill Posted 1 Jul 2010 , 11:47pm
post #1 of 3

Just thought I'd throw out a quick question...

I have a Kitchen Aid 4.5 quart stand up mixer. I have used both BC and DH mixes, and regardless of what recipe I use, I end up with air bubbles in my finished cake.

Here are the things I do prior to baking:

I sift the dry ingredients prior to mixing

I mix only on the lowest speed of the mixer

I mix for 2 minutes, maybe less (per box directions)

I abusively slam the pan on the counter before baking, to let the bubbles rise to the top

I bake at 325

Any suggestions? I don't know if mixing for the full two minutes is causing the problem, but the batter looks nice and smooth when I pour it in the pan. I thought slamming it onto the counter would help the bubble issue but there are still air pockets in my cake!

Thanks for any help!

2 replies
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cakeandpartygirl Posted 1 Jul 2010 , 11:51pm
post #2 of 3

I would shorten the mixing times because the times that they post are for the hand held mixers that don't have the same amount of power as a KA.

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KathysCC Posted 2 Jul 2010 , 1:43am
post #3 of 3

Here is another recent thread on this same topic.


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