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Holey white cakes!

post #1 of 17
Thread Starter 
I have made several doctored versions of cake while practicing for an upcoming wedding cake. They all taste good but I have noticed that the white cake always has a lot of holes in it like it had big air bubbles.

I mixed all the different cakes the same way and this only happens on the white cakes. I am using whole eggs and not just egg whites. Is this normal for white cake?

Cindy
post #2 of 17
all the white cakes I have ever made only contained the egg whites and this hasnt happened..... maybe IT IS using whole eggs is the reason....
post #3 of 17
Hi Crp7

Maybe you are incorporating to much air while you are mixing. Are you sing a mixer? if so are you using the whisk or paddle attachment.

Just a thought!
Kristy

"The road to a friend's house is never long."
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Kristy

"The road to a friend's house is never long."
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post #4 of 17
Try lifting and dropping the cake pans on the counter a few times before putting them in the oven to bake. This will help bring the air bubbles to the surface.
post #5 of 17
My sister in law had this problem with any cake that she made and found it was due to her oven temperature being too high.
post #6 of 17
in the cake doctor book it says to add whole eggs because it adds flavor.
i also agree with the temperature being to high. make sure you don't over beat it and tap it on the counter to get any extra air bubbles out.
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #7 of 17
i use whole eggs and low temp. i dont get the big air bubbles. try low heat icon_smile.gif
its starting to look alot like baking.
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its starting to look alot like baking.
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post #8 of 17
I use whole eggs in a white cake mix all the time. Overmixing the batter will cause a "holey" cake. lol
Also the tapping the pan on the counter before baking helps.
Ginny
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Ginny
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post #9 of 17
In addition to using the paddle beater (definitely helps!) and tapping on the counter, make sure you sift the cake mix first. I find large lumps in them.
post #10 of 17
I agree, always sift your flour or cakemix, i never use cake mix but the one i once used had lots of lomps, is that because it has the pudding in it?
Be who you are, say what you feel. Because those who mind don't matter, and those who matter don't mind. Dr. Seuss
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Be who you are, say what you feel. Because those who mind don't matter, and those who matter don't mind. Dr. Seuss
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post #11 of 17
Thread Starter 
Thanks everyone. I will making another cake this week so I will try your suggestions. Like I said, it is weird that it only happens on white cake but I usually do butter cakes and the directions say to mix them longer so I may be mixing the white too long.

I'll let you know how it turns out.

Thanks,
Cindy
post #12 of 17
Thread Starter 
Well, I sifted my cake mix, used my stand mixer with the paddle instead of my hand mixer, mixed for a shorter time and banged my pans on the table....it worked! I still had a few more holes than my other cakes but it was much better.

Now I just have to figure which one(s) of these did the trick.

Thanks for the advice,
Cindy
post #13 of 17
When I made the enhanced recipe, with white cake box mix with pudding, I used three egg whites and 1 whole eggs, and 1 cup of sourcream and it was wonderful.

Wandy
Totalmente adicta a la azucar oops!!!!
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Totalmente adicta a la azucar oops!!!!
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post #14 of 17
when i make white cake mix i always use 2 eggs whites and 1 whole egg and tap the pans on the table but they sometimes still have holes.
Brenda
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Brenda
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post #15 of 17
what are you coating your pan with? I was out of my bakers joy and didnt have my wiltons either, so I used pam, I had weird holes at the corners. But Banging them on the counter really helps a BUNCH! the 1st time my kids saw me do this they thought I was MAD at the Cake,,hahaha,, But now they pay no attn. to it.
Good Luck!
~Sweet~ =0)
I'm Tellin Ya What I Know! =0)
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I'm Tellin Ya What I Know! =0)
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