Simply tossing chocolate chips in a little flour or a bit of cake mix will help suspend them in your batter, Suz. The flour trick works to help keep other garnishes from sinking too. Try it with nuts, dried fruits, and fresh berries before folding them into your cake, cupcake, or muffin batter.Click to see full answer. Keeping this in view, why did my chocolate chips sink to the bottom?The primary reason that chocolate chips sink to the bottom of a cake or muffin recipe is that the chocolate chips are too heavy to be supported by the batter. This might mean that the batter is too delicate or that the chocolate chips – and this is also true of dried fruits and nuts – are just too heavy.One may also ask, how do you keep cherries from sinking to the bottom of the cake? Dust the cherries with a couple of tablespoons of plain flour and mix them until coated. Add the flour-coated cherries to your cake batter and bake as directed. Cut whole cherries into halves or smaller pieces. Whole cherries can be too heavy for the cake batter, causing them to sink. Similarly, can you add chocolate chips to a cake mix? A: Like many ingredients we fold into cake and cupcake batters, chocolate chips can sink to the bottom. Second, you can add the chocolate chips to the dry ingredients before you mix them with the wet ingredients. When you do mix the dry and wet ingredients together, do so quickly but gently, using a spatula.How do you stop currants from sinking in a cake?You can reduce the liklihood of dried fruits such as cranberries or raisins sinking by lightly dusting them in flour before adding them to your cake mixture. Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal.
ncG1vNJzZmivp6x7pLHLnpmroaSesrSu1LOxZ5ufonuotI6hprBllKR6urvUZqKenaBisKm7wqijmqyVYrCptc%2BsZJ%2Bqn6J6tLXNpKCnn12eu26u0Z6YnWc%3D