I'm having a terrible time with air bubbles in my cakes. I follow the directions for the cake mix to the letter, I slam the filled pan on the table and I run a knife through the batter. But I still get these awful bubbles in the baked cake. Does anyone have any suggestions?

How are you mixing the cake, in a kitchen aid? I use my paddle to mix cakes and frosting, they incorportate less air. I don't drop the pans or anything they work out.

Hope that you can figure out what is going on. Happy Baking!

You can also be mixing at too high a speed.

Medium speed on a table model Kitchenaid is more aeration than using High on a hand held mixer.

If using a table mixer, try dropping to a lower speed using the paddle attachment.

HTH

Duplicate post, please also see:

http://cakecentral.com/cake-decorating-ftopict-584861-.html

HTH

Another trick is to knock on the bottom of the pan instead of dropping it on the counter. You just have to be sure to go around the entrie bottom of the pan and to knock it(the bottom) kind of hard. I like this method better than dropping it on the counter.

Another trick is to knock on the bottom of the pan instead of dropping it on the counter. You just have to be sure to go around the entrie bottom of the pan and to knock it(the bottom) kind of hard. I like this method better than dropping it on the counter.

your not the only one, just lately my cakes have been having large tunnel holes after baking. i always bang the pan, swirl it if its a round pan, sometimes i use the KA stand mixer sometimes i mix with a hand mixer, its not making any difference. i sift all dry ingredients. id really like to know why this is happening too.