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Adding chocolate chips to a cake mix, help please - Page 2

post #16 of 24
So they sank with the flour! :[ I'm sorry!
post #17 of 24
Thread Starter 
Oh no no no! Don't be sorry! What works for one may or may not work for another. I am very grateful to you and everyone else that responded to my question.

It was actually kind of funny slicing off that dome and seeing it so bare. LOL It's a shame I won't see it when it is sliced into. I WILL warn the girl I made it for to expect alot of chips near the surface.
Friends don't let friends buy grocery store cakes.
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Friends don't let friends buy grocery store cakes.
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post #18 of 24
Thank you, I felt bad for saying to do it and then it didn't work! :] At least yours didn't turn into a disaster mine was not usable after I didn't use the flour! Go figure! :]
post #19 of 24
I am sorry it didn't work out for you. I have one friend who always wants a white cake with chocolate chips (like 6 times a year). I use the Nestle minis and throw them in the mixer with the cake mix, eggs, etc. They don't break up that much and I haven't had a problem. So, if you have to do this cake again, you might want to give this a try. Sorry I didn't see your post sooner.
post #20 of 24
do the mini chips do better with not sinking?
Mare
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Mare
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post #21 of 24
I've used mini chips in my batter and they sank to the bottom, but still within the cake (not stuck to the bottom). I'm thinking it might have to do with the actual cake recipe. Because they don't sink in muffins, maybe the cake mixes and cake flour recipes are too light to hold the chips. Who knows!!
post #22 of 24
Quote:
Originally Posted by mareg

do the mini chips do better with not sinking?



If you were asking me- they didn't sink. I have no idea why, but like I said I have made that cake (white with mini chocolate chips) probably 100 times and never had a complaint. HTH! icon_smile.gif
post #23 of 24

Other times I have reserved about a quarter cup of cake mix and tossed the chips in that and added them at the very end before putting cake in oven to bake.

post #24 of 24
It has to do with the actual cake batter. If it's not dense enough, the chips will sink. That happened to me when I used a white cake recipe with 5 egg whites and 1 whole egg. When I made a pound cake recipe, there was no sinkage. Live and learn, eh?
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