Over the years that I have been baking, I have always faced the problem of having holes in my cake mostly at the beginning but somehow, I still get them here and there still!
After being approached for help by someone who used my recipes, I have finally decided to debunk the problem once and for all through experimentation! I have created this chart for your easy convenience, with simple and straight forward explanations. Shocking reveal? They are both the same recipes! Let me help you solve the problem of having too many ugly holes in your cake!
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So let’s get started shall we, I am sure you can see the huge disparity between the two! Although both are edible, we would all like to strive as much as possible for one with minimal holes. Yes some holes is normal, but not too big!
Let me now make a point by point comparison between the cake with holes ( I will name it Improper Cake! ) vs the cake with minimal number of holes (Proper Cake! ), each divided into their respective headings!
Also note that the recipe used here for experimentation ( improper way and proper way ) are both from my Butter Cake. The original butter cake recipe (clickable) is modified at the end to show even clearer and more precise instructions for practice!
I know it might not be a totally fair experiment because there are too many variable factors but here are some of the things kept constant, and the only variable in my eyes!
Constant: Recipe, Ingredients, Method, Baker
Variable: Amount of Mixing ( Improper Cake will always use the mixing method that introduces air bubbles while Proper Cake will always choose the mixing method that reduces air bubbles )