Welcome to the Cake Decorators Q&A

Hi everyone, the white chocolate mud cake that i baked last night as ended up with two large air bubbles in the bottom of the cake. I’m pretty sure i can “bog” the bubbles with cake scraps and ganache. However i have a couple of questions:

1. Any idea why this happened? I banged the tin on the bench a couple of times before putting in the oven.

2. Will the cake be okay in taste still and when i cut it to fill it, is it likely to be full of air bubbles.

Thanks
Sam

Hi Sam

It’s hard to tell,especially a white chocolate mud cake. It could be any number of factors from not tapping the tins enough, to an unbalanced recipe. I wouldn’t like to hazzard a guess without having some idea of the recipe. You’d need to cut the cake to see what the structure and taste is like. I’m sorry I can’t give you a more definitive answer.