Monday, August 30, 2010

Great baking tip!

If you have a tendency to have a lot of air bubbles in your batter recipes this is the tip for you.

After preparing the batter, box or from scratch it does not matter, pour the batter into the prepared cake pan SLOWLY. About 80% of the air bubbles will break as the batter runs over the rim of the mixing bowl. Then tap on the bottom of the pan or drop onto the counter a few times to bring the rest of the bubbles to the surface. Now run a fork through the batter a couple of times. This will remove the rest of the bubbles.


Keep on Baking,
DCRose


Picture from PastryPal
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3 comments:

  1. what's wrong if the cake bubbles remain?

    ReplyDelete

  2. Mam,Thanks a lot guiding us thro your blog. I have learnt a lot.You are my sole inspiration, wish to meet you.

    ReplyDelete

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