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Holey white cakes!

post #1 of 17
7/9/05 at 8:49pm
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
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post #2 of 17
7/10/05 at 2:13am
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....
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post #3 of 17
7/10/05 at 4:54am
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

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Kristy

"The road to a friend's house is never long."
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post #4 of 17
7/10/05 at 5:08am
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.
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post #5 of 17
7/10/05 at 5:45am
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.
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post #6 of 17
7/10/05 at 8:34am
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.
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Do unto others as you would have them do unto you.
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post #7 of 17
7/10/05 at 8:39am
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
7/10/05 at 9:17am
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
7/10/05 at 9:57am
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.
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post #10 of 17
7/10/05 at 10:13am
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?
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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
7/10/05 at 11:55am
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
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post #12 of 17
7/13/05 at 11:48am
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
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post #13 of 17
7/13/05 at 12:13pm
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
7/13/05 at 2:15pm
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
7/14/05 at 6:32pm
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!
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I'm Tellin Ya What I Know! =0)
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