Hi everyone, it has been a long time since I have been here.

I have a question about tunnles in my high ratio cakes. I make a high ratio cake and I have tunnels in them, and I am a little frustrated as they really tast good. I mix them with the 2-stage method, and I am very careful in following the mixing procedures. Also, I have checks the balance of the formula, and have found that it falls within the guideline of a balanced cake.

In my books, there are some discussions on this subject and I have been working carefully on trying to eliniate each problem. I am at the point where I have to look at the persentage of sugar and or the richness of the formula. I have room in the balance formula to increas the sugar percentace in the cake and that is the next thing that I have to try.

The tunnels look like they start from the top and when you cut the top off to level it you can see the tunnels and they for a circle in a round cake about 1 inch from the edge.

Any Ideas. Does this sound like a richness problem?

Thank you.

I have always been told that tunneling is caused by plain old over mixing. Try mixing less to avoid developing the gluten so much.