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Baking troubles - tunnels and big holes in my cakes. What to do?

I have no idea what is going on. I am using same recipes (WASC), same ingredients but for a month or two, I keep getting those terrible holes and tunnels in my cakes. I don't think I overmix or undermix batter because I all I did worked before.

I tried to do S with knife in the middle of pan, or drop the cake pan a couple of inches onto the counter. Still, I keep getting air bubbles.

What can I do?

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Hi Rama, 

I had to bake a double recipe of WASC last night.  This is what I did different with excellent results.  I used DH French Vanilla (is my favorite and it is still 18.25)  I purchased two 3.4 oz of vanilla puding mix and added 2 tablespoon of 'extra' all purpose flour, I only use buttermilk (for my liquid) the rest of ingredients as the WASC calls for.  I got perfect leveled cakes, beautiful color and NO HOLES>>> yeeeh.  

Now, I usually do the DH French Vanilla, and when I did WASC (as indicated) I was getting those holes (and this is the one flavor that is still 18.25) so that means the mixes have been altered or reformulated even if the size is the same. 

I thought you would like to try that.  

Well Rama

All I can say is.... go for scratch.... 99.99% of the time they turn out great. Can't say 100%.... nothings perfect. :o)

Hi!!! I am wondering which WASC recipe you used for these cakes. Also, where did you find the DH French Vanilla? I looked everywhere today and none of my local stores had it! Thank you so much for your help. Ever since PB changed the size my WASC is really rubbery!

Sandra I. Vazquez Lossiseroni said:

Hi Rama, 

I had to bake a double recipe of WASC last night.  This is what I did different with excellent results.  I used DH French Vanilla (is my favorite and it is still 18.25)  I purchased two 3.4 oz of vanilla puding mix and added 2 tablespoon of 'extra' all purpose flour, I only use buttermilk (for my liquid) the rest of ingredients as the WASC calls for.  I got perfect leveled cakes, beautiful color and NO HOLES>>> yeeeh.  

Now, I usually do the DH French Vanilla, and when I did WASC (as indicated) I was getting those holes (and this is the one flavor that is still 18.25) so that means the mixes have been altered or reformulated even if the size is the same. 

I thought you would like to try that.  



Angela said:

Hello everyone, please exuse my ignorance but what is WASC?.  I make all my cakes from scratch and can't answer any questions about packet cakes.

WASC is white almond sour cream

WASC is White Almond Sour Cream Cake which is a "doctored" cake mixture. It consists of two white cake mixes [water, egg whites and oil] plus the additions of flour, sugar, salt flavour and  sour cream.

The problem now is the fact that manufacturers have reduced the size of boxed mix - still makes the same amount courtesy of more leavener - and it does/does not cook up the same ...

 

Here is a comment and recipe posted by KAKELADI on another site ( Cake Central???)  with different proportions for the new size mixes. I have not tried it yet but definitely will soon:


I baked a cake today for the 1st time in about 2 yrs (retired).  I used a 15.25 oz box of Pillsbury yellow mix using my *original* WASC recipe with a few minor changes: 

4 medium eggs (instead of 3 large)

2/3 cup of sugar (instead of the full 1 cup)  

1 cup of water

1 cup sour cream

1 cup flour

the cake mix

Mixed it as usual and baked in a 12x9x2 (Wilton) pan adding a fruit mixture - dropped it by spoonfuls and swirled  (1 lg apple and 1 fresh pear diced fine; mixed w/1 cup brown sugar and 2T butter and 2T cornstarch - cooked until thick).  This was just the perfect amount of batter for that size.  I baked it at 350*F for 50 minutes. 

Here is the thread and information about the recipe http://cakecentral.com/t/751124/how-much-batter-do-i-need#post_7335559

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