It's pretty nasty when cake batter curdles. Here's how to avoid and fix the problem!
Avoid those liquidy lumps by using room temperature ingredients. When ingredients that are too cold mix together, they don't combine and can result in a gross lumpy mixture. Eggs are normally the culprits, so ideally get them out the fridge around an hour before you start to bake.
And what to do to save a curdled mixture? You can add a little more flour to sort out the liquid mess, but don't add too much! This will cause an imbalance of the cake ingredients, making your cake drier. A tablespoon or two should be plenty to make the batter smooth.
Yes, you can bake a curdled batter, it's not the end of the world, but it may be a little more dense than you'd normally have.
Just a quick blog week, I'm going to go and make the most of the sun. August will be over before we know it!
Welcome to the 280 Bakes blog! Most posts are by myself, Louise, but if you fancy guest blogging, give me a shout!