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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.

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This user is an Ask Community moderator.

nwarguy, try smacking the pan flat against the top of the counter or table several times, it makes the bubbles come to the top, you can just lift the pan and drop it a couple of times from about an inch above the counter top. This video shows it at about 5:05 http://www.youtube.com/watch?v=ImIxIUvxLVw

Helpful (4) Fun Thanks for voting Comments (3)
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Well heck! I've far too nice to may batters then! She really puts a good bangin on that. Thanks Sherry!
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*I've been far too nice to my batters
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LOL I was thinking she was a little too gentle actually, I really smack it against the counter several times until bubbles stop coming up.
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