I don't pour batter.  I take a third or quarter measuring cup and scoop the 
batter out of the bowl with that and put it into the pan.  I'm not shy about 
feeling in the bowl to see if there's more to be scooped. I put the globs of 
batter all over the pan to try to get it evenly spread.   I also feel in the 
pan to see if there are spaces which have been missed.  This also helps if 
you're doing 2 or 3 layer pans or 2 quickbreads.  You put a scoop in one pan 
and then one in the other and keep alternating so you will have an equal amount 
of batter in each pan.  You also don't make as much of a mess when you use a 
measuring cup instead of a spoon.  At the end you usually pick up the pan and 
tap it on the counter.  This helps to spread it or fill in any holes.  I don't 
think you ever get it all out of the bowl.  That's why we used to get to lick 
the spoon which of course we aren't supposed to do now because of raw eggs.  
Good luck!
Ellen

-----Original Message-----
From: William Henderson via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Sunday, February 10, 2019 7:53 PM
To: cookinginthedark@acbradio.org
Cc: William Henderson <will.henderson...@gmail.com>
Subject: [CnD] Pouring batter

Hello,
As most of you know, I'm fairly inexperienced in the kitchen, so I'm still 
trying basic stuff out.
I tried making a simple box yellow cake mix and I followed the directions of 
mixing exxs, oil and water with the cake mix.  I was pretty happy when I 
thought I did OK with the electric mixer.  Then I tried pouring it into the 
cake pan, and I thought I did well.  I tried using a spoon to scoop it out.  I 
also tried having the bowl in the center of the pan and did it all in the sink. 
Of course, I didn't use my fingers but thought it had all gotten into the pan.  
I put the pan in the oven, and when it was time to wash the bowl, I found there 
was still some batter left.  It was too late.  What are some good techniques to 
pour a bowl of cake batter into a 9 by 13 cake pan?
What am I doing wrong?
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