can i add mini chocolate chips to cake batter? may sound like a silly question but i have never done it in cake (only cheesecake). will they sink, or bake somewhat evenly?
also, instead of torting a 12x16" cake (which seems a little tricky) can i bake 2 seperate layers with less batter each.. does that make sense?
hope someone can help!
Yes to both!
Toss your chips in flour before folding them into the batter. That will help them stay suspended.
You can certainly bake a smaller ( shorter) layer. I would recommend baking it at a lower temperature for a bit longer than usual to keep the outside crust of the cake to a minimum. You'll probably still have to trim a bit, but you are right, much easier than torting.
HTH,
Sharon
thanks so much! i am doing a practice cake this weekend so i can taste it before i make it for a party. turns out i didn't have mini choc chips in the cupboard, but i had a few squares of semisweet baking chocolate, so i chopped that. i halfed the recipe for WASC, and am using 2 8" rounds for the practice cake... i only folded the choc. into one layer. i am so excited... i hope it turns out great! i'm filling the layers with mocha buttercream and frosting the cake with white chocolate buttercream.... my cousin is a starbucks fanatic! i'm gonna practice my FBCT tomorrow. Pictures soon... if it turns out, lol!
thanks again!
this should probably be a diff. thread, but since the cake description's already on here: quick question about the white chocolate BC. do i need some sort of white chocolate flavoring or can i add melted white chocolate? what would that do to the frosting?
One more chocolate chip question if anyone's still listening...do you have to change the bake time to accommodate this new addition to your batter? Also can you do a toothpick test for doneness? Since if you spear a few choc chips, they will come out "wet" and you may think the cake isn't cooked even when it's done... Does that make sense?
nnikki1201 sorry I don't have an answer about your white choc buttercream but hopefully if you post in a new thread you'll get responses since maybe no white chocolate people are reading the mini chip thread 
.
ceshell, mine choc. chip layer baked for the same time as the layer without the chips, but i see what you maen about the toothpick test... it is a litle confusing, but i addd it to white cake, so i just kept poking til i got a spot with no choc. on it!
it was delicious by the way! may make another batch of chocolate chip WASC just for cake balls!
nikki1201..... Can I ask what recipe you are using for the mocha buttercream,.. And the white choc buttercream .??? And if you have used it before ?? Sounds yummy !! Thanks !
I Used ths BC as a base:
http://www.cakecentral.com/cake_recipe-2075-Crusting-Buttercream-Icing-VIVA-Method.html
for the mocha, i added a few drops of LorAnn coffee flavor concentrated oil and about a tsp. LorAnn concentrated cappuccino flavor (not the oil, it's a larger bottle) i saw the idea on here. it is really yummy, but very strong!
for the white chocolate, i added 4oz ghiradelli white chocolate (1 baking bar). it was delicious, and kinda cut some of the sweetness of the BC.
this was my first time trying either one, but i will definitely make them both again! i think the mocha would be really yummy piped into chocolate cupcakes! mmmmm..... now i have another project on the list!
nikki1201 Thanks !! I will look for a reason to give it a try !! Sounds yummy !!!
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