How do I stop choc chips/sultanas from going to bottom in cakes during cooking?

Answer 1

Put them in a bag with flour and toss them around until they are all coated. Then drop them into the batter.

Answer 2

use enough eggs and spend the full amount or a little more whipping your eggs with electric beaters. the eggs give height to your cake. if that still doesn't work, experiment with using less oil and/or using margarine instead of real butter. this is about the eggs making the batter fluffy enough and keeping the oleo because butter makes flour fall. (If you have a cookie recipe and they always turn out too flat, it's cause you're using butter, or too much. try substituting butter flavored crisco and they will not spread & be thin and yucky.)

Answer 3

Add them after mixing the rest of the batter. Toss them in a bit of flour before folding them in. This will cause them to stay suspended in the batter throughout the baking.

Also works really well for blueberries in blueberry muffins.

Answer 4

Put them in a bag or bowl with a little flour and shake most of it off. Then add it to the cake mixture. This should help.

Answer 5

Coat them in a bit of flour.

Answer 6

do you mix your batter with a wooden spoon or do you use a mixer----

use a mixer. and mix it longer. the longer you mix, pretty much the thicker it gets......

you should have to be able to scoop it into the pan, not pour it.

if its still runny, add more flour.

Answer 7

put them in when half baked... not you, the cake