I've been making a lot of cakes recently and I've been noticing that tell all have bumps, wrinkles or holes on the surface. Although it doesn't matter much, does any know how to get a smooth surface on cakes? Thank-you!
Most surfaces will be rough when looked at closely enough. Bubbles are introduced when you mix the ingredients together (perhaps more if you use a high-speed machine beater & less if you do it by hand) and as a natural part of baking, from baking soda etc. That's what makes the cakes more light and airy as opposed to thick.