Welcome to the Cake Decorators Q&A
Holes in my cake.
Hi, I am having problems with my madeira cake mix. I have noticed that the mixture seems a bit too stiff when putting it into the tin. When levelling it out, the mixture seems to drag a bit. When cooked there are holes through the mixture.
Please help!
Hi Arwen
This usually happens if the eggs and sugar/butter are not creamed enough, if too much baking powder is used making the mixture over expand, and if the oven is too hot. Sounds to me you also haven’t got enough liquid in the mix, so a tablespoon of milk, orange or lemon juice will help your batter to be less stiff. Generally madeira mix is quite stiff but, you should be able to level it without the dragging you have experienced.
Hi Arwen
I’ve just read your kind comments in blog. I’m just letting you know that it was your question which prompted me to write on baking problems. I’m sure you appreciate that these are just a few of the most commons things which go wrong in baking. As cake recipes and techniques become more complex, so do baking ailments.
There is nothing to worry about, just follow recipes and instructions, don’t panic if you think it’s gone wrong, say ‘Thank you Lord’ for every mistake you make because you learned a valuable lesson. You are your own best teacher. x
