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    Hope I'm not derailing here or posting in the wrong place but I was hoping you ladies could help? I'm trailing making a rainbow layer cake for DS's first birthday and a did two layers today. But I got what looks to be air bubbles in the underside of the cake. Is this from too high a heat or because I did smooth the batter around enough in the cake mould. I used a silicon bake mould if that makes any difference. The only reason I'm worried because it will look crappy when the cake is cut into.
    ImageUploadedByThe Bub Hub1426549986.899443.jpg

    As you can see the air pockets are quite deep. Any advice?

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    Quote Originally Posted by HeavenBlue View Post
    Hope I'm not derailing here or posting in the wrong place but I was hoping you ladies could help? I'm trailing making a rainbow layer cake for DS's first birthday and a did two layers today. But I got what looks to be air bubbles in the underside of the cake. Is this from too high a heat or because I did smooth the batter around enough in the cake mould. I used a silicon bake mould if that makes any difference. The only reason I'm worried because it will look crappy when the cake is cut into.
    Attachment 68332

    As you can see the air pockets are quite deep. Any advice?
    I haven't had this before...did you over mix the batter? I always bang my cakes on the bench before putting in the oven to try and get rid of any air.

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    Default Show off your cakes! I'll show you mine

    No I didn't because I put it in silicone and it's a half cake as I was making multi coloured layers.

    ETA- I didn't over mix, I'm pretty sure and the other half didn't do this. Hmmm

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    Default Show off your cakes! I'll show you mine

    The cake looks like it is a fairly firm type of cake ? (White mud/butter cake Or the like?)
    Sometimes cakes will get these air bubbles if the mix is a little stiff (heavy fruit cakes are prone to this for example). With these types of cakes it does help to lightly tap the filled cake tin just prior to baking to get rid of the air bubbles. To do this you just hold the tin approx 10cm above a bench top and drop it gently.

    You may find the other layer didn't do it if it had some extra liquid (colour?) added which would have made the mix just slightly thinner as a result.

    When you layer your cake (presumably with icing or cream) this will 'fill' these holes and you won't even notice them...

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    This was a butter cake, not overly thick. This layer was yellow (photo doesn't really show that too well) and the other layer I did was pink. Will just try tapping it out when I make the birthday cake. Thanks ladies

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    ImageUploadedByThe Bub Hub1433599269.246226.jpg

    Christening cake for my Babygirl... It's ombre with the cake inside & icing on the outside ;-)

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    Last night was my 31st.
    My best friend made me my cake. I haven't had one since my 1st bday. So she made an effort to make me the sillyest/awesome cake ever.


 

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