Chocolate Chips Sink In Batter...
Decorating By doramoreno62 Updated 28 Jul 2013 , 8:07pm by doramoreno62
I have heard to coat them in flour. Does this work? I tried that with cupcakes once and they still sank. I am making a red velvet cake to look like a watermelon inside. HELP!!!
Hi, if it is chocolate cake, i use cocoa, then shake in a seive. I use flour if for yellow cake, and then shake off excess in a seive. hth
AIf I'm trying to suspend anything in a cake I always roll it in flour first. Be it chocolate chips or pieces of fruit etc. it works for me... Fingers crossed for you too! :)
I have heard to coat them in flour. Does this work? I tried that with cupcakes once and they still sank. I am making a red velvet cake to look like a watermelon inside. HELP!!!
Flouring does not always work. It's all about the batter density.
Thanks to all. MimiFix, that really does make sense. I have book marked your blog for further reading. Thanks!
Quote by @%username% on %date%
%body%