Suddenly I've got air bubbles (a/k/a holes) in my cake. I haven't changed my recipe. I've tried tapping the pan, actually dropping it on the counter, sometimes it gets kind of loud. Still I've got bubbles. Could it be my new KA? I've reduced the mixing time. If I let the batter sit, will the bubbles come to the surface? Help?!?!?

If you are using the whip, try switching to the paddle. Less bubbles.

I've been using the paddle. The KA directions say that mixing times should be adjusted, should I be mixing only until ingredients are just incorporated or a few seconds longer. I'm kind of scared to overmix.

Is this a scratch cake or a mix cake?

If it's a scratch cake, try to cream the butter/sugar at a lower speed. That will make smaller air bubbles.

If it's a mix cake, it's probably from over-mixing. Mix cakes are put together in the same way as old-fashioned muffins and over-mixing will cause "tunneling." That is because of over-production of gluten in the flour.

The KA has alot more power than other mixers

I checked my Farm Journal recipe book for possible causes. "Tunnels - excess egg, insufficient sugar, insufficient mixing, or baking temperature too high." If your holes are actually tunnels, sounds like you need to mix a bit more. Compact texture and tough crumb are the signs of over mixing.

Hmmm, now I'm thinking "tunneling"ay have been a more accurate description. With the mixes, I've been using the the WASC, but I also use the cake mix extender recipe on the CC site. But it's also happening with my scratch cakes. Since I found out about this website, I've already lowered my baking temp and used a nail for larger pains to eliminate that bump in the cake. This place is just a wealth of information.

I'm printing these tips and keeping them beside the new mixer. I must admit that I have been a little intimidated by the KA, but won't let it get the best of me.

Thanks to all of you for your help!