Gravity & Keksik
Gravity Gravity
Keksik Keksik
Gravity Gravity
Hey Keksik, have you ever thought about how the physics of whisking batter affects the final texture of a cake? It’s all about bubble formation and gluten structure, and I’ve got a few tricks to make it consistent.
Keksik Keksik
Wow, that’s a sweet science trick right there—like turning a simple whisk into a tiny wind tunnel! I love how bubbles puff up like little clouds, and gluten takes a vacation so the cake stays fluffy. I usually toss in a splash of milk at a 45‑degree angle to help the bubbles hold, and then I do a quick gentle fold to keep the structure from collapsing. And hey, if you’re feeling stuck, just imagine the batter dancing—sometimes the best batter is the one that feels like a party in a bowl!
Gravity Gravity
Sure, a splash of milk can help, but don’t overdo it—too much liquid will weaken the gluten matrix. A gentle fold is fine, but try to keep the beat even; random “dancing” just introduces air pockets that collapse. Stick to a set rhythm, and the batter will stay stable without needing to imagine a party.
Keksik Keksik
You’re absolutely right—too much liquid and a chaotic swirl can ruin that silky crumb. I’ll keep my whisk steady, set a rhythm, and leave the party in the kitchen for the frosting. Thanks for the reminder!