Take the pan the batter is in and drop the pan on the counter a few times. That gets the air bubbles out of the batter and gets you a cake that doesn't collapse during or after baking.
On Tue, 15 Jan 2019, Ann via Cookinginthedark wrote: > Date: Mon, 14 Jan 2019 23:35:54 > From: Ann via Cookinginthedark <[email protected]> > To: CND <[email protected]> > Cc: Ann <[email protected]> > Subject: [CnD] Smoothing out batter? > > Hi, > > > I may have asked this before,? and if so, please forgive the repeat > question. But does anyone have good tips for a totally blind person on > the best way of smoothing out batter, such as cakes or brownies etc, so > that it's as even as possible? If the batter is a really thick one, I > tend to just use very lightly moistened fingers, but what about thinner > batter? > > > Has anyone ever done a podcast or tutorial on just some very basic > cooking tips, such as what I just asked. That would be a nice thing to > have handy when needed. > > > Thanks, > > ~Ann > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
