It can be alarming when the batter for the cake you're preparing looks too soupy to do anything in the oven but crisp up a bit. If you're using a new recipe for what promises to be a moist cake, it's quite possible the appearance of the batter is correct - read the recipe again to see if makes mention of batter consistency. If it's a tried and true recipe, there are a couple tricks to use to thicken the batter.
- Skill level:
Things you need
- 1 or 2 tablespoons of extra flour.
- Powdered custard mix
If it's possible - or likely - that the butter was too warm, place the mix into the fridge for a few minutes. After removing, let the batter return to room temperature and try mixing it again.
Try sprinkling 1 tablespoon of sieved flour to the batter and mix thoroughly - be sure to scrape the sides of the bowl. If this method seems to be working, you may add an additional 1 or 2 tablespoons until the batter reaches the desired consistency. Don't add too much extra flour or the cake will become useful as only a doorstop.
Before you give up on the batter and try again from scratch - or just run out and buy a cake - here's one last trick: try adding a tablespoon or two of powdered custard to the mix. Use a flavour that is the same as your cake mix or most suited to it. You might have found your fix. . . and a new ingredient to use for your cakes.
Cooling, flour or custard mix
Tips and warnings
- Check that the butter is not too soft before mixing.
- Check that dry ingredients have not been exposed to moisture.
- Sieve powdered ingredients to avoid lumps and uneven distribution.
- Don't set your electric mixer at too high a speed.
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