so many air pockets yet i dont know why. Ive been baking a long time, but always looking for helpful tips to improve my baking. Even buy a donut that is filled and really disappointed when you get 1/2 mouth full of frosting in all that donut?Just my opinion. For many bakers, sinking cupcakes may be the most puzzling part of making a cupcake recipe. Thanks Deb I think I have been too at some point or another. How to Fix It: Baking is a science! Take out 1/4 C of liquid in your recipe and prepare. In a small bowl, stir together the melted butter, sour cream and lemon zest. Let us know in the comments! 3. Hi maam, Can we use this theory for chocolate chips and pieces of chopped dates? Melt the jam in the microwave and paint it on the cake layer with a pastry brush. Baking is a science and that means chemical reactions are happening in your bowl. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2023 wikiHow, Inc. All rights reserved. Leave it to stand for a little while - don't attempt to get it out of the tin when it's scorching hot. A number of members had this happen to them, and Erin explained that the culprit is likely the jam itself, not your technique: Too much flour or sugar can have a bigger negative effect on the finished product than you'd believe. Overbaking is also more likely to occur if your oven temperature isn't accurate or varies too much. I use a piping bag and jumbo tip to fill my cupcakes. What have you done since to prevent it from happening again? Solution: To fix this problem, make sure you have the right amount of each ingredient (flour, sugar, eggs) as indicated in the recipe. Everyones done it: put cupcakes in the ovenonly to take them out and theyve transformed into overflowing muffin-type things that have taken over the pan. Why does this happen? My cupcakes only cooked on the top and didnt cook anywhere else, Why isnt my cupcake batter liquidy its very hard to mix and its like doe? [8] The top of the dowels should sit flush with the top of the tier so that they don't stick out. In a large bowl, cream together sugar and butter until light and fluffy. Finally, add the vanilla for flavor. I have never tried it, but I think that as the jam heats up it will just spread out and mix into the cake all by itself? Its just that easy! What causes this? -Heather. Thank you for your feedback. my foster moms batch had jam at the bottom of the cupcake, it was still good but mine had the jam in the middle where I put it.. HTH, I make filled cupcakes all the time. But its not always easy to tell when a cupcake hascooled all the way through. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. This article covers some common reasons why this occurs. Get everything included in Premium plus exclusive Gold Membership benefits. Over baking may be the most common cause of sinking cupcakes, especially if you're not using fillings. Do not open the oven unless the cake is done. Same goes if you take them out too early. We're Chopnotch, a small but talented team working to make this site your #1 destination for easy baking recipes. Whether youre stacking cakes for a wedding, a birthday party, or a family gathering, the last thing you want to happen is for your cake to sag. The back of the box usually tells you the only ingredients you need to add are an egg, water, and some vegetable oil. Thanks! For a British classic, you can't go wrong with baking a Victoria sponge, and the good news is you can swap in whichever jam suits your taste preference. Jens88 Preheating the oven can take up to 30 minutes. Thanks! Rich batters filled with tons of yummy stuff inside can sometimes all sink to the bottom. I have two recipes to use. These tips answered my question! Allow your oven to preheat for 15 or 20 minutes before sticking your cake pan inside. My cupcake paper liners are greasy on the bottom, why, I still have questions Ill like to ask, Ill be glad if I get a mail from u. But sometimes you just dont know when that is. How to Fix It: make sure to have an oven thermometer and always set your oven temperature accordingly. How To Fix This:Stick to the recipe. Generally speaking, sunken cupcakes are still good to eat as long as theyre fully cooked through. What am I doing wrong if my cupcakes are not sinking but are filled with air when you bite into them? Why? When mixing your batter, you are incorporating air into it. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hello! The Ultimate Guide To Making The Best Buttercream Icing, Ultimate Guide To Decorating Cupcakes For Beginners, The Ultimate Guide To Baking Homemade Bread Recipes. Any cupcake that has the slightest amount of heat left in the center will cause the container to condensate. They are thicker and more sturdy than wooden dowels. How To Fix This: One of the tips I give in my Oven 101 post is investing in an oven thermometer. If u are scooping the flour from your container using your measuring cup, thats why your cake batter feels like dough. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Vice versa. Updated 31 Aug 2011 , 9:39pm This would also apply to your microwave cup recipes as well! Preheat oven to 180C/gas mark 4. Finally, try filling your cases by piping the batter in with a piping bag. For the sponge, grease 2 x 20cm sandwich tins and line the bottom with greaseproof paper. Using too much or too little of certain ingredients can cause your cupcakes to sink. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Mix with a spoon until the chocolate chips are lightly coated. The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe's dry ingredients just enough flour to give them a coating. Expired baking soda/powder lose their potency and arent able to provide enough leavening effect on our baked goods. If the oven temperature is too high, it will cause your cupcakes too rise too quickly, causing them to then fall flat later. Make sure to bake a test batch. So make sure it's calibrated correctly! Bake for 45 to 50 minutes or until done and a wooden pick or cake tester inserted in the cake comes out clean. Thanks. Cream the butter and sugar well. Ovens can vary in temperature, so its important to know how hotyour oven actually is. Rinse berries in cold water several times - until the water is noticeably lighter when you drain them. They stay very pale. This article has been viewed 16,838 times. If it doesnt throw it out. You might like this post then on 8 reasons your cookies spread too much- https://www.bostongirlbakes.com/2016/08/04/8-reasons-your-cookies-spread-too-much/, Thanks a lot your notes are very valuable , I love it <3, Love the Reasons Why! This technique says to fill halfway, spoon jam, swirl, & fill with remaining batter. By signing up you are agreeing to receive emails according to our privacy policy. If the mixture fizzes and bubbles, the baking soda is still good. I compiled a list of options to test with cupcakes. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! You need to make sure you use enough to keep your cupcakes from sinking. Now check your e-mail for the first e-mail! Some of my cupcakes cave in on the bottom, what causes this? In a small bowl, add flour and your add-ins (chocolate chips e.t.c). This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2023 wikiHow, Inc. All rights reserved. Taking your cakes out earlier, however, would give you an equally sunken cupcake because the center that is undercooked would fall flat once its cooled as it hasnt reached the point of rising yet. Privacy Policy. One reason could be that the temperature of the oven is too low. At end of being time, cakes are still raw inside, even if I give them an extra 10 mins cooking time., Hi Margaret, I sell 6-10 dozen cupcakes per week on average at my farmers market. Happy baking, This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Turns out the simple trick is to toss the blueberries in a bit of flour just before folding them into the batter; same goes for the fruit you're adding to any cake or baked good. Then, use the back edge of a butter knife, to level the cup. Then beat in the egg, being careful not to overbeat the batter. Another reason could be that the batter was mixed excessively. It was such a disappointing sight. What should I do. Use a toothpick and insert it into the middle of the cake. Thanks, How would you adjust for high altitude? A batter thats too thin and over mixed will make those tasty additions sink like stones. Im Angie, Ive been baking cupcakes for over 10 years yet even I still mess up sometimes. During the cooling process, the center will still be slightly warm and the outer edges cool. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Unlock exclusive member content from our industry experts. Hope that helps! aw thank you Nichoe! Just run a sharp knife around the edge of the cake, between the cake and the baking tin. A good benchmark is to fill each cup halfway or three-quarters full. If you prefer paper, be sure to pickhigh-quality, professional-grade liners of 65gsm or above. Well, now that we know WHY this is happening, I am sure youre wondering how to avoid it, and if theres a quick fix. Hi Bold Bakers! This tip does not work. Did you like this baking tip? After a series of in-depth research and reflecting on my own experience, Ive discovered the following reasons why cupcakes sink and Im here to share these tips with you. This article was co-authored by Maha Mohamed and by wikiHow staff writer, Hannah Madden. We don't as a general policy investigate the solvency of companies mentioned (how likely they are to go bust), but there is a risk any company can struggle and it's rarely made public until it's too late (see the. Just pierce the top of the cupcake with the tip, squeeze it in until it swells up and then release. Easier said than done, right? Oven temperature, wrong amounts of leaveningagents, and overfilling cupcake cases are the main culprits. My vanilla butter cupcakes are sinking in the centre and Im not on sure why or how to prevent it. Rotate the cupcake while cutting around the top of the cupcake in a circle. The air helps our cakes expand and is what gives them volume and fluffiness. Thank you. Storing still-warmcupcakes in air-tight containers or living in humid conditions can cause your cupcake cases to peel. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Tried the injector method, and sometimes you can't get the filling thru the tip, and I don't think you get as much filling in the cupcake as you can if you use the plug method, and after all isn't that what you want to please your customers with, is enough filling. It's not always easy to be patient when a fresh batch of cupcakes is cooling on the counter. I do not over-mix the batter. If you love these kinds of things, then you know they can tend to have something in common! Thank you for the tips Heather! So when it comes to your cupcakes sinking, it boils down to a few possible reasons. #cupcake fail. Dont use regular milk instead. If the top is cold to the touch, its tempting to place themin an airtight container until you can frost them. Glad the post could help , Your email address will not be published. When I took my cupcakes out of the oven, they were bumpy and not smooth at the top at all. Moisture and exposure to the air and surrounding smells will weaken the baking soda, therefore baking soda and powder that is not properly stored can also lose their potency as well. If the toothpick does not come out clean, return the cupcakes to the oven to bake longer. I do enjoy it as a hobby and my family loves it. I have tried other lemon recipes but they are not quite as good. Heres another trick: Cupcake panscome in many sizes. 3. 2. What should I do? Cream thesugar and butter together, then add theflour and mix until incorporated. I tried it twice. Get a baking substitutions cheatsheet for 10 common baking ingredients! If it were fruit I'd say coat the fruit in flour, but as it's jam that'd be d4mned hard to do, so try a layer of flour the thickness that a coating would have been. Michelle. This can be a pain when you have hundreds of cupcakes to bake so make this easier on yourself by prepping your frosting, fillings and decorations beforehand. They also have a slight springiness when you push down on the center. Baking cupcakes from scratch is so much better. How to Fix It: Most recipes tell you how much you should fill your cupcake liners, but the rule of thumb is to always fill it up to the way leaving enough space for the cake to rise without overflowing. Whichever you prefer, stick to it! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); That wont work if you use brandy- soaked fruit in your cake. Oven temperature: If your oven temp is too high, this can cause the cake to rise too rapidly. wikiHow is where trusted research and expert knowledge come together. Carefully separate the eggs - you want no trace of yolks in the whites. Tip: Try to touch your cake tiers as little as possible to avoid smudging the frosting. One is a cake that uses honey, sugar, and brown sugar, and I'm going to try to swap the honey for the jam. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! The most ideal way to measure dry ingredients is to weigh them using a kitchen scale, which ensures u never use too much flour. Baking at an Excessively High Temperature. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2023 wikiHow, Inc. All rights reserved. My grandkids love baking cupcakes. In a stand mixer fitted with a paddle attachment (or use a hand mixer but the time will take longer to cream) cream the butter until light and fluffy about 1 to 2 minutes. Be sure to measure your flour correctly by scooping the flour into the measuring cup with a spoon and then level off with a knife. I did an experiement when I was a teenager with chocolate raspberry cupcakes. Instead, use two eggs, whole milk, and melted butter. Cookies - 1 box Devil's Food Cake Mix + 1/3 cup oil + 2 large eggs. It might be also that your oven isn't calibrated correctly either. If not, then throw it out and start fresh! Theres nothing worse than taking cupcakes out the oven, letting them cool and watching them deflate. You Must Preheat the Oven. If it bubbles, then they are good to use. Each will be covered in detail below with a solution to prevent it from happening to you so that you can enjoy your cupcakes to their maximum potential. Imagine, all that time and hard work going to waste and having to start over. Break the eggs into a bowl and weigh them. They need to be chopped and frozen to rocks. And for the baking soda, add 1/2 tsp of baking soda to 1/4 cup of white vinegar. So if the recipe calls for a certain ingredient, use that and give yourself a piece of mind that your cupcakes will come out as planned. Happy baking you are greatly appreciated. Do note, while we always aim to give you accurate product info at the point of publication, unfortunately price and terms of products and deals can always be changed by the provider afterwards, so double check first. You can use any jar of jam, but apricot is a mellow flavor that doesn't interfere with most flavors. If you happened to have added too many wet ingredients without enough dry ingredients to balance it out, your cupcakes may not rise. If your leaving agents are expired, your cupcakes will likely sink in the middle. This is especially helpful when the batter is thin; thicker batters are a . Please help and e-mail reply. When it comes to leaveningagents, double-check your recipe and measure everything accurately. I know its tough. why does my cupcake (from scratch) 90 percent of the time have a hard top? Flat cupcakes exist due tolots of contributing factors. This forces too much air into the batter. Use a generous amount of frosting for the filling. You can read my full disclosure policy here. If it bubbles, then its good to use! Adjust your oven accordingly to get the internal oven thermometer to the right temperature. PLUS get my 10 Baking Secrets to Bake Like a Pro! Reason 2: Temperature Too High or Too Low. Thenadd theeggs, mixing one last time untilcombined. Place one layer sunken side up. Cupcakes - 1 box Chocolate Fudge Cake Mix + 1/2 cup oil + 1 cup strongly brewed coffee + 4 large eggs. If the mixture fizzes and bubbles, you are good to go. This can all feel overwhelming but theres no need to sweat it! on Netflix or the Best Baker in America on Food Network. I know that I can inject the filling at the end but is there any issues with putting a spoonful of jam in the middle of the batter and baking it in there? If your oven temperature is too high, the sides of your cupcakes would rise very quickly, not leaving enough time for the center to catch up. For other Zippy Tips, visit http://jazzygourmetblog.com/zippy-tips/Jazzy Gourmet Cooking Studio demonstrates how to prevent fruit, nuts, chocolate chips or o. To get butter soft, she cuts it into cubes and then places it into a bowl of lukewarm water to sit for 10 minutes. Invest in cake umbrellasor foot nets, and allow cupcakesto cool for at leasta couple of hours before decorating or storing. If you are making a chocolate cupcake, your recipe will most likely call for cocoa powder. When you put cupcakes in the hot oven with too much air in the batter, the hot air will only make it seem as if your cupcakes are rising as the air escapes, causing the dreaded deflation. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. You want a cupcake top that is evenly raised but without a pointy hardened center. Is it because Im mixing incorrectly? As a small thank you, we'd like to offer you a $30 gift card (valid at GoNift.com). If youve been baking cakes for a while, you probably know the panic that comes when you see your cake starting to sink in on itself. Preheat oven to 350F and line a 9-in square pan with aluminum foil or parchment paper. How to fix: check if the baking powder or baking soda you are using are fresh. Thanks! I have been baking for years I do not claim do be a professional. Bakingperfect cupcakes can be easier said than done. Don't Open the Oven Door Too Much: opening the oven door over and over again, during the baking process, allows cool air to get in the oven and this affects the way the cake bakes. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2023 wikiHow, Inc. All rights reserved. A good idea is to buy an oven thermometer and keep an eye on it. Im Angie, I taught myself to bake and started a small cake business from home. Why is this happening. Too much of a dry ingredient (like flour orcocoa) leads to dry cupcakes. Notice I say that flouring "helps." Check that the sides have pulled away just a bit from the pan. The top of the dowels should sit flush with the top of the tier so that they dont stick out. Step 1. If its the first time you are trying a new recipe, I always set my timer a few minutes earlier than what the recipe calls for to ensure I dont overbake them. While its tempting to throw every ingredient in the bowl all at once (some recipes even advise it) this often leads to overworking the batter. Same thing goes with dairy. Make sure your beaters are clean and dry. Here is a trick to prevent them from sinking, you only need a little flour a. All of them are tested to ensure you get perfect results every time. If it bubbles, its still fresh. This post may contain affiliate links. Enter in your email and password to create a FREE account. So go ahead and make those cupcakes, because there's no reason for you not to! If your tins are filled too full, its easy for your batter to overflow. Learn how your comment data is processed. Copyright 2023, Boston Girl Bakes. To prepare the frosting, cream softened butter in a large bowl until light and fluffy, for about 3 minutes. Finally, bakea test batch each cupcakes crevice filled to adifferent level. Also, using our tips above, make sure you don't over mix your batter. You'll know if you've filled them too much by either not having enough batter to cover all the cups in your tin or overflowing cupcake liners. Opening the door: In the early stages of baking, opening the door to check on the cakes before the batter has set can cause them to sink. Why are my cupcakes crumbly? I want to become a professional baker and I am starting off with the vanilla cupcakes. Of course, this put me on a quest to find out exactly what had caused my cupcake disaster. When they cool, they will sink in on themselves. Once you master this, youll never have thisproblem again. Take them out of the oven as soon as the time is up! Why do my mini cupcakes and or muffins not turn brown on top. Please help! This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2023 wikiHow, Inc. All rights reserved. You should also double-check your baking powder and baking soda expiration dates to make sure they're fresh. Subscribe and get my 5 foolproof cookie tips to make your cookies go from flat to perfect! Solution: To fill your cupcake liners properly, pour just under full. They were all filled about 3/4 full. If it comes out cleanly, it's done. Maha has over ten years of experience creating custom treats for special occasions. All Rights Reserved. There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast). wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Why my cupcakes are raw or feel like floury. A quick rinse can make all the difference. Required fields are marked *. Leavening agents are key to a fluffy, light cupcake. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Without enough heat, muffins tend to sink, particularly in the middle, because the ingredients have not obtained its desired consistency. That air that escapes when in the oven, leaving behind a flat or sunken cupcake. Testing at an angle will give you more surface area. Thank you! Are you able to recommend a brand of professional grade liners? My cupcakes taste wonderful and the texture is perfect the day they were baked, but when I eat them the next day after storing them overnight (after it completely cools) in an airtight Tupperware, they turn grainy. Step 2: Fruit and frosting make excellent fillings and decorating supplies. Over the years I have searched and searched for great recipes and experienced bakers. Double check that your baking powder is still fresh. Because this recipe uses melted butter there is no creaming step to incorporate air, so you need to make sure the baking powder is fresh so your cupcakes rise properly. Sometimes, when you put it directly in the oven, you get that high pop, but it's not . Steer clear ofpre-madebox mixes, as baking from scratch will always give you more control over ingredients. Breads, cakes, cookies, and nearly all baked goods require a leavening agent. I also use the touch test, but gently pressing on the cupcake to see if it springs back. Instructions. Use Wet Towels on the Outside of Your Pans. 1. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Sinking jam in cakes. Maha Mohamed is a Custom Dessert Artist and the Owner of Sweet Treats SJ. Let's get into it! And that's it no more sinking chocolate chips! Roll the additions in self-rising flour. No problem with the chocolate batch, but, the vanilla batch, big problem. Every freshly baked treat needs time to cool, and cupcakes are no different. We're so glad you're here! This is important in retaining your cupcake's height and shape. the jam will . Just last week I was baking a big batch of banana cupcakes for a custom order. This will help you evenly distribute your mix most more efficiently than spooning it in. This can leave everyone a little deflated, right? When cupcakes are overbaked, they may sink because of the excessive moisture loss. I have lots more short videos just like this one that will help you get baking confidently in the kitchen. If you use one size, youll learn how muchto fill each cup. Love this tip to keep all the fruit in my baking evenly distributed. This is a very good tasting cupcake that I fill with lemon curd and frost with blueberry frosting. Finished cakes often drop in the middle if not left . Solution: To avoid underbaking, it's best to stick to the original baking time recommended by the recipe. If the batter overflows its cupcake liner or is mixed too much, it will settle in the center causing it to sink. I do coat my sultanas with flour but they still sink any advise. Over mixing is very easy to do and on the plus side, its just as easy to avoid by following a specific order of events when making the batter. 2. Berries, dried fruits and chocolate chips all weigh more than the mix surrounding them, so they naturally sink to the bottom. This is when most people puttheir mixer on full power. If you don't have an apple corer, just remove a bit of cake with a sharp knife as if you were making butterfly cakes, and fill the hole and replace cake. Its easy to dowith lightweight additions, like rainbow sprinkles for funfetti cupcakes.