How do I keep air bubbles from forming under the cake and cupcakes?
It only happens every so often, and only for white batter. I understand that there are sometimes air bubbles inside the cake itself, but sometimes an air bubble is created between the bottom of the cake and the pan. And if I don't catch it in time, it deforms the shape of the cake. Any ideas? This also happens almost every time on my cupcakes, regardless of what type of batter.