Posts Tagged ‘holes in cakes’

Tuesday’s Tip with The Kitchen Whisperer – Getting rid of air bubbles in cake batter

You make the perfect cake batter. It tastes like pure heaven. You bake it and when you turn it out you find that it’s full of air holes and pockets. Find out today how to stop this from happening!

I was asked over the weekend “How do get your cakes to not have those funky hole-y type textures and holes all through out it?”. It was from that discussion that I found that they really didn’t understand some cake baking simple concepts – room temperature ingredients, creaming butters, sifting dry ingredients, prepping the cake pans to air pockets in the batters.  Stuff that, honestly, I tend to take for granted as I’ve been baking for decades that I just assumed people knew the basics. Shame on me. So today, let’s cover one of the basics – air bubbles in your batter.

The type of flour you use is important. When I make cakes most of the time I use cake flour as it doesn’t have as high of a protein count as AP flour. The higher the protein, the more gluten. Like you would never use bread or pizza flour to make a cake. Well you could if you wanted a chewy cake. But even if you use cake flour, if you over mix it you can cause gluten to form. Thus leading to holes in your cakes.


Just bang the pan!

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