bluebella
member
Reged: 29/05/2008
Posts: 425
Loc: Essex
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Hello ladies,
Whilst performing my domestic goddess duties, I often bake cakes.
But does anyone know why if I add currants, or chocolate chips or anything else, they always sink to the bottom?
I have tried dusting them in flour first but they still do it.
It doesn't affect the taste though but I would like to get it right.
Any ideas please?
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ChrissiFi
member
Reged: 28/06/2006
Posts: 1265
Loc: Somerset
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Is your mixture a bit too wet? I find that cherries are the worst and always rinse and dry them then dust them with flour and some then end up near the top.
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bluebella
member
Reged: 29/05/2008
Posts: 425
Loc: Essex
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Hi Chrissi,
I'm not sure if my mixture is too wet or not! I've only been baking cakes since I got my Mary Berry cake cook book. They always come out ok and taste ok, so not sure.
It's not a big deal in the greater scheme of life but annoying!
Bluebella
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Jud
member
Reged: 16/11/2007
Posts: 109
Loc: Sale, Cheshire
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Hi Bluebella
Yes that's what it is the mixture is just a bit too soft/wet so the fruit sinks through it. Try adding just a bit less liquids.
Jud
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ChrissiFi
member
Reged: 28/06/2006
Posts: 1265
Loc: Somerset
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Even if a recipe says to add milk I only add a little at a time and find I rarely need as much as it says. My mum said that if you put in the spoon and picked up a very large spoonful of mixture when you held the spoon up it shouldn't gently run off or look like a ribbon but after a couple of seconds 'plop' in a big dollop. Not sure if that's very well explained but hope it helps.
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