The Science Behind Devil's Food Cake

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Do you like your Devil's food cake light and airy or dense and fudgy? Did you know you could have it just the way you like it by altering the ratios of chocolate, flour, and butter?
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Опубликовано:

27 май 2024

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Комментарии : 997

@sanjanapratti7029 8 лет назад

You know you are first you-tuber that actually explain what each ingredient does to the cake. I really appreciate that

@Fires_and_RiverBeds 7 лет назад

same

@clubmate7382 7 лет назад

Yess!

@beasthunter2567 7 лет назад

What about Gordon Ramsy? Ever heard of him?

@sanjanapratti7029 7 лет назад

+Beast Hunter yeah..he isn't a RU-vidr in my opinion

@mw2girlvivoz310 7 лет назад

you'd like how to cook that! Sometimes she goes into depth like that.

@fadlicuy2922 7 лет назад

in here, fudgy and dense cake are more expensive and considered as "cake for rich people". now I know why is this expensive. less flour, more butter and more chocolate. which is more expensive basic ingredients.

@Noxstaya 6 лет назад

Fadli Ramadhan im pretty sure he said more butter, less flour, same chocolate ratio

@luiscastilloful 6 лет назад

same cocoa ratio, but he added melted chocolate which significantly adds to the richness of the cake.

@biamenezes7801 5 лет назад

Makes sense. Americans use tons of butter in their recipes but here where I live it's just so expensive...

@raphaels33 3 года назад

dense cake Is discusting , way too strong flavor overly sweet and heavy.

@antonsimonsen9382 7 лет назад

There is something about this host that makes these videos 10% better

@bryanmartinez6600 7 лет назад

Wildtsen what's the other 90%

@bryanmartinez6600 7 лет назад

Wildtsen just messing with u

@TaveshDaFeesh 7 лет назад

Wildtsen how he explains everything prolly

@Carolina-yc7hy 7 лет назад

100%*

@vicenteisaaclopezvaldez2450 7 лет назад

25℅ for his accent; i can understand it easily

@MonicaCostello 8 лет назад

I made this cake and it was honestly the BEST cake I've EVER had in my life! Will definitely make again

@Metaio83 8 лет назад

Which one did you do? I was thinking of doing the lighter version of it...

@MonicaCostello 8 лет назад

+Svetlik Muscat I made the dense version, never made the light version. hope it works out for you :)

@Metaio83 8 лет назад

+Monica C I actually wrote it down and will hopefully play with ratios as he suggested, although I bet the light version is equally as good!

@MonicaCostello 8 лет назад

+Svetlik Muscat you should use this frosting recipe www.marthastewart.com/318370/mrs-milmans-chocolate-frosting it's great :) but I would use a whisk because it's SO much faster

@elisamuniz5251 7 лет назад

+Svetlik Muscat how did the cake come out? And if you did the light recipe can you pleas pass it?

@allilam9081 7 лет назад

i follow the light and airy recipe, it turns out amazing!!!!! there are couples things must be notices. 1. everything must be room temperature. use caster sugar if you have 2. the butter have to be completely soft or it wont combine egg well 3. dont over mix the batter or over bake hope these tips help~

@fafiliebe 2 года назад

I have a question. Do i add melted chocolate?

@helpfulnatural 8 лет назад

My favorite devil's food recipe is one of Martha's older recipes that uses strong coffee mixed into the cocoa/water mixture. It's a fluffier texture than the dense one he made here but it's so chocolatey and delicious! I'll never stray from that recipe!

@Chassidy20 8 лет назад

I love how Thomas and I always have the same preference

@gabriele9903 7 лет назад

I thought I'd share my Yankee to Brit conversation to save someone the time for anyone wanting the ingredients for the dense fudgy cake. 396g Butter 113g Cooking Chocolate 70% cocoa solids (Bittersweet Chocolate) 432g granulated sugar 75 g Green & Blacks Organic Cocoa Powder (Dutch Cocoa) 177ml hot water 187ml sour cream 4 large eggs Vanilla extract 1 tbsp Baking soda 1tsp 1/5 tsp Salt Because we don’t have cake flour here, our dear state treasure Nigella Lawson suggests we use 448g plain flour minus 4tbsp and add 4 tbsp cornflower to get the equivalent of 2 cups of Cake flour 9" cake tin is still gonna be a 9” cake tin in the UK (just in case your thick as a brick)

@sabrinawitch22 5 лет назад

Gabrièlé thank you

@bioshock369 5 лет назад

you're the man

@SamirCCat 5 лет назад

Haha... I love you converting everything to grams but then gets a smack in the face with inches at the end, lol. 9 inches = 22-23 cm. You're welcome, all true metric followers!

@LR78627 4 года назад

Crap that's a lot of butter. That's 2 whole blocks 🤪 and it's so expensive aswell

@cheriness 3 года назад

Gabrièlé how did 1/2 tsp of salt become 1/5?

@takeru91 7 лет назад

Smart and good looking chef. Hard to focus on video.

@hidingfromyou4455 7 лет назад

takeru91 I agree

@maggie19ful 7 лет назад

he seems gays to me

@m1sh474 7 лет назад

Gays can be attractive too, maggs mum. I know, weird concept...

@AngelaQi 6 лет назад

maggs mum why

@maggie19ful 6 лет назад

Angela Qi can you not see.the way he talks and his gestures

@chiaraippoliti 8 лет назад

Guys, just make the recipe on the back of the Hershey's canister and sub the milk with buttermilk (if you have it), and boiling water with coffee (you won't taste the coffee; it just makes the chocolate taste more pronounced). If you have high-quality cocoa powder, use that instead of Hershey's, and just go to their website to find the recipe. I've been cooking for years, and that is my go-to chocolate cake. It is amazing. My favorite cocoa powder is Pernigotti cocoa powder and can be found on amazon.com and other sites.

@suja5171 8 лет назад

+Memoria James (memoriaj) ooh thank you for the advice! this recipe is kind of annoyingly complicated ahaha

@chiaraippoliti 8 лет назад

Suja Gunasekaran You're very welcome!! I hope you like it!!

@mandyhorne4333 6 лет назад

Memoria James thanks

@queenpushycat 8 лет назад

Love Thomas Joseph!! I love how he explains ingredients and methods with science and logic! So easy to understand!

@spacegrl 8 лет назад

I just love his videos, they are really the ones I watch on Everyday Food. So informative and such a great demeanor.

@metalheadofmadness 8 лет назад

I had no idea there were two versions of devil's food cake. This is why I love you Thomas. I learn something new from you every day! :)

@janmichetti1063 8 лет назад

made this cake this past weekend and it was great! Of course I went for the dense version!

@shaidzon2189 5 лет назад

Love how he adds additional info with every ingredients. Good job there, chef

@MitchsKitchenUK 8 лет назад

The production of these videos makes me so happy. Such amazing recipes and tips

@metalrammusloler9793 8 лет назад

best dark chocolate ganache 400ml heavy cream 400 gram dark chocolate 75 gram butter

@notasimplesponge 5 лет назад

He’s legit made me think that you need a diploma/degree in math, chemistry and food tech to be a baker.

@rosesankey6100 3 года назад

No you don't lol I tried baking when I was a teen, it didn't go well lmao so I stayed away unless it came from a box haha But, Now I am baking up a storm and getting into my groove....now I'm not a pro or anything but I've made a few cheesecakes and this deviously delicious devil's food cake as well as a lemon pound cake!! Just be confident and it will all come together

@appleblossomhubbard545 7 лет назад

I look at a lot of cooking classes on youtube,but this guy right here is the best im so connected to what he teaches

@sharinaqayum3771 6 лет назад

Thank you Thomas... absolute LOVE watching your video... you explain things so wonderfully!!

@vicenteisaaclopezvaldez2450 7 лет назад

2:46 it hurts me when they don't use a spoon to grab all the chocolate in the bowl

@isabellagiao 8 лет назад

perfect method, I`m adding this to my cook notebook right now! thank you so much :)

@mariaangala5655 8 лет назад

Just want to say that I really like your videos. It's way different from your typical cooking tutorials and I really learn a lot from it. Keep up the good work and I'm definitely looking forward to more vids

@ShawdiR 6 лет назад

I love your videos because you explain what each ingredient is doing to affect the final product. Thank you!

@TravelGretl 8 лет назад

These videos are the best! Great explanations - great products :) Make the cake like chocolate chip cookies a lot - with Dutch cacao instead of some flower (of course, Dutchie here ;) - it's amazing :D

@rahajengdyah2284 7 лет назад

finally, i can understand the science of food.

@jennifercollins4538 5 лет назад

Am such a big fan of Thomas Joseph. As a former culinary student, I appreciate how articulate he is about explaining the what and whys of mastering baking.

@modainfx3283 8 лет назад

love the unique, refresh, ordered and clean style !

@unofoxy_roxy 7 лет назад

I feel like if their is a heaven, I'd have this cake there everyday 🙌🏻

@summaiyasharif9608 8 лет назад

thank you sooooooo much 🙌.... i made this cake for my nephew's first birthday and everyone loved it and was asking for the recipe 😉....btw i made the dense and fudgy version 😍

@yuri2441 5 лет назад

Hello.. can you share the written recipe please 😭

@roua2001 5 лет назад

@@yuri2441 www.marthastewart.com/1147735/fudgy-devils-food-cake-chocolate-ganache-frosting

@johnmcglynn4102 2 года назад

Thank you. Always enjoy your videos.

@tanmay2022 6 лет назад

I love how he brings science into cooking. His explanation itself makes the half recipe easy!!!!! Thanks for giving away your secrets :D

@Sai-wf8pz 3 года назад

You mean it RAISES the pH right? It does not neutralize it. The alkaline neutralizes the acidity, not the pH. They are inverted. Come on Tommy!

@zeydkhalil8054 7 лет назад

You should make kitchen conundrums for french toast

@jennynguyen8858 6 лет назад

Thankyou for the details & tips! This is really beautiful & delicious.

@tankamonpreechasiripun3022 2 года назад

Excellent presentation, thanks so much for sharing

@singe0diabolique 7 лет назад

A dear friend has asked me to make him a devil's food cake with mint chocolate chip icing. Now I at least have a perfect, fudgy cake recipe!

@ZetamoonAmos 8 лет назад

you know, I KNOW what a Devil's food cake is, but NEVER had one

@queensapphire65 4 года назад

Zetamoon it’s just chocolate. Unless you specifically try to pick out all the specific flavors while eating it, it’s the same

@lourainevillalon3852 3 года назад

@@queensapphire65 so what differs devil cake from chocolate cake though? im confusedffdd

@dafnydcunha9831 3 года назад

Louraine Villalon It uses Dutch Processed cocoa which is alkaline so it affects the colour and the taste .

@ruvindrigunawardena3369 7 лет назад

he is soo clear and precise ! i like it

@jennny112446 3 года назад

Thanks for sharing your approach and scientific explanations as you go along. Cannot wait to try it for my sons birthday.

@blackbeerd 8 лет назад

this guy seems too smart to just be a baker

@rawshop 8 лет назад

He's a food scientist.

@demyvirgo 7 лет назад

he loves what he does and he knows what he does ;)

@Tehlls 7 лет назад

r u an artist?

@LPSAngoraBunny 7 лет назад

you kinda have to be smart to be a good baker, its like an edible form of chemistry in its own way

@aliahmukz 7 лет назад

very true. food chemistry is really important.

@alexgolubski 7 лет назад

He doesn't have a ring. I'm going for it. #hottiechef

@ailura1122 7 лет назад

Alex Michael Good lucky!!!

@Hxrb 7 лет назад

Catch him, Sir!

@christhompson5012 6 лет назад

Alex Michael NO! He'll be mine

@KamalikaMukherjee81 6 лет назад

Amen to that :)

@foodylfstyl 6 лет назад

Alex Michael good luck and all the best

@whiskyhot886 2 года назад

Thank you so much for sharing the tips.

@leemisuk2502 7 лет назад

OMG i'm soo in love with this guy n his explanation seriously amazing thanks blessings

@lolacole5653 7 лет назад

I heard coffee brings out the flavor of chocolate.

@4ufm 7 лет назад

Lola Cole so does a pinch of salt

@tanishaali2619 6 лет назад

Dalal Isaac coffee works too but espresso works better

@bl6973 4 года назад

Yep

@marimare1 3 года назад

Vanilla too

@rishimajaju7650 3 года назад

Coffee plus sat is awesome

@theyoutubecuisine796 3 года назад

Baking is just like chemistry, just don’t lick the spoon.

@yilunmcgrath8602 3 года назад

Thank you Thomas, love these series of.

@flybuymanitoba6431 5 лет назад

Love you Thomas, explain ed everything very clearly

@soomikim8561 8 лет назад

Could you share the recipe of banana pudding?

@IsseiRenkiTakahashi 8 лет назад

Yup. This is my science project.

@debbiethomas3687 4 года назад

Brilliant explanation - I did cookery at school back in the 70s and it wasn't explained at all as far as I can recall. All these years, now perhaps my cakes will improve...

@ruthashleystern9352 3 года назад

Very explanatory and you give great instruction and ingredients many dont even give ingredients. I am sure that your recipes taste as good as they look too. You are a professional chef not like there other opportunists on YT

@mauroangst 7 лет назад

Don't you wanna come to my home a cook me everyday?

@CoolFairy111d 6 лет назад

LOL

@Yakubsreactions 7 лет назад

please write in the description the recipes in grams as I do not speak English .I'm a big fan of yours if not difficult to write recipes please

@valeriiarubanova7831 7 лет назад

ю з so how did you get there? Are you able to understand what is Thomas saying?

@danieldineros7062 7 лет назад

ю з n

@ofunnemordi 7 лет назад

Valeriya Rubanova huh?

@RohitPaul 7 лет назад

Thanks for your awesome tutorials!

@Golfer-js3xl 2 года назад

THANK YOU, THANK YOU, THANK YOU!! Finally, a rich chocolate cake that doesn't taste like "hollow-flavored" cocoa powder as so many other devil's food cakes I've tried. I followed the dense/fudgy recipe, but made a few changes: I used a bundt pan, swapped the hot water for 3/4 cup dark roast coffee, used Valrhona chocolate discs for the "melted chocolate" step, and drizzled on Valrhona chocolate ganache for the "frosting." Everyone loved it! Thank you for this recipe!

@mialune 8 лет назад

Hi! Thank you for sharing these info, and i'd like to ask you a question, what is the diffrence between "mixing butter and sugar then add eggs" and "beating eggs with sugan then add melted butter"?? Thanks again

@blu_laza 2 года назад

Hi! So I’m some 6 years late. But mixing soft butter and sugar is called creaming, and its done to mix with the eggs and form whats called an emulsion. Its a more complicated thing, but basically it means you’ll have what looks like a batter after you add the eggs. Adding eggs with sugar and then adding butter would be a different process

@shannon1681 2 года назад

@@blu_laza that's true but damn 6 years late lol 😆

@bansshan7306 8 лет назад

+Everyday Food Could you put the measurements in grams, please? :) Thanks in advance!

@journeytothinify 8 лет назад

I LOVE learning the science behind cooking!!

@raniadandis7564 7 лет назад

Kitchen science 👍🏻thumbs up for the one who finally explained how ingredients make differences in texture and taste .. thank u chef

@aevariety1585 7 лет назад

if you use natural cocoa that isn't dutch processed and is more acidic, do you still need the sour cream?

@anthonyvenedicto518 2 года назад

If u use natural cocoa u still need the sour cream. It will still work but the cake will rise a bit more. It's not a bad thing though

@MsMaul 8 лет назад

hey :) does anyone know whats special about cake flour? is it the same as self-rising flower? or is it just all purpose flour?

@pnntan 8 лет назад

+Enya Foerster Nah! Totally different. Depending on the protein content, which generates various gluten level, people classify those flour into 4 types: Bread Flour: 14 - 16%, All-Purpose (AP) Flour: 10 - 12%, Pastry Flour: 9%, Cake Flour: 7-8%. The less gluten, the more light and airy structure of baked goods you have.

@mariachr2310 2 года назад

Self rising or plain flour... I didn't understand what's the cake flour

@scottallen2190 8 лет назад

Another good one . I always look forward to your episodes

@willdixon9525 7 лет назад

Great content! Nice show. Watched and Thanks for sharing your wonderful videos

@Kopat527 8 лет назад

I WANT CAKE

@LoomsAndCraftsByEl 8 лет назад

Lol he reminds me of Michael from Collabro 😂

@RecepieReviews 3 года назад

I watched many videos of layered cakes ...to figure out the cake size that looks best...but none of the RU-vidrs specified the size of the cake pan ..and then half way around i remembered you specify everything and i came here to look for it...and there it is😊😁...you are the best hahaha....

@simplecookingwithsuja6371 4 года назад

What an explanation! Thank u sir for educating us!

@butterbean818 8 лет назад

Has anyone tried making the light and airy one using his recipe here. I once attempted a recipe which said light and airy and it turned out dry and crumbly despite following the measurements to a T.I am looking for a moist and fluffy one but that has eluded me for a long time.

@pnntan 8 лет назад

+butterbean818 Try mine! DRY INGREDIENTS: 1 ½ cup cake flour ½ cup cocoa powder ¾ tsp. baking soda ¼ tsp. salt 1 ⅓ cup superfine sugar ½ cup unsalted butter Blend WET INGREDIENTS: ½ cup milk ½ cup hot coffee 1 tsp. vanilla Add to the dry mix and blend Add 2 whipped eggs and blend 2x 8” cake pans, grease, parchment bottom, flour sides Tap 350oF, 30 mins Cool in pan 20 mins, take out, cool completely.

@bansshan7306 8 лет назад

+butterbean818 Check out "Sponge cake"...from Gordon Ramsay

@butterbean818 8 лет назад

+Tân Phạm Nguyễn Ngọc (Ti Béo) Thank you :)

@pnntan 8 лет назад

You're welcome!

@13Okuni1 8 лет назад

Hey, just a quick additional tip, make sure not to over-mix or mix too fast. Just mix it until it's a little more than just combined and you'll be able to leave the air inside the cake while keeping the batter moist.

@udita9462 7 лет назад

can I use butter milk instead of sour cream??plz tell

@genevieve6652 6 лет назад

Udita Ghosh no. They are not the same thing. Good question though!

@johnmcglynn2125 5 лет назад

Thank you Thomas, another great video.

@leekitten 5 лет назад

THANK YOU!! I've been looking for some thing like this to explain what ingredients and their ratios do in a recipe.

@jadaalaviciee2057 8 лет назад

The 2 nd one

@aphrodite193 8 лет назад

what's the recipe for the icing?

@josh-lh1lc 8 лет назад

It's a swis me rang chocolate and he has a recipe for it

@GeneCogenesixxtheripper 8 лет назад

+Random 3 *Swiss meringue

@aphrodite193 8 лет назад

oh okay guys thank you! :)

@caspersastro 8 лет назад

+Aphrodite Pt I wish they'd posted the full recipe online, but I'll be making this one for someone's birthday next week

@aphrodite193 8 лет назад

I'd go for the fudgy one :P

@em-ym7gx 8 лет назад

I'm new to your channel but I'm already obsessed 😍

@blu_laza 2 года назад

Really interesting with the addition of sour cream instead of milk. Most recipes call for non-dutch cocoa powder for the acidy, but you make up for it with the sour cream and still get to use the dutch powder to make a dark colored cake

@phallachhay5872 8 лет назад

pls do a perfect homemade chocolate..

@Audiofreund2 8 лет назад

+Phalla Chhay thats not possible. you would need a conche for that. otherwise the chocolate would be grainy.

@phallachhay5872 8 лет назад

+Alexander Petrohv thx for the tip:)

@Audiofreund2 8 лет назад

Phalla Chhay :D

@emmjay3525 8 лет назад

How many grams is a stick of butter?

@lthienkim 8 лет назад

+Emm Jay 113g :)

@emmjay3525 8 лет назад

***** thank you

@Your.Uncle.AngMoh 8 лет назад

+Emm Jay A stick of butter is an American standard measure of four ounces which, as already mentioned, is around 113 grams. We need the U. S. to go metric like the rest of the world. Gotta watch out for their liquid measures, too, as they are different from the Imperial units. Ditto spoon sizes can vary between Australia, Britain, and the U. S.

@co0kii 8 лет назад

+UncleGweilo I only recently found out butter is packaged differently in the states. In australia, you get them in 250g blocks. So imagine how much butter I thought was going into those recipes whenever they said 'put a stick of butter'...those crazy americans :P

@dorkusmalorkus3274 8 лет назад

+co0kii plus, our sticks are exactly a quarter pound, and come wrapped in wax paper with measurements printed on them. that's pretty handy.

@gundiriadeesha423 7 лет назад

Seriously... you are the BEST. Your vids are the best in here. Always looking for you.

@Heghineh1 8 лет назад

I love both kinds so both recipes will go to good use here:) Thanks for sharing!

@nagizaro 8 лет назад

Thomas, how can I replace the sour cream??? Is really hard to find it in my country, any suggestions?? thanks!!! love from Peru!!

@rashyperera6594 8 лет назад

Im not Thomas, sorry about that. But to your question, you can use plain unsweetened yoghurt. It worked for me for certain recipes which required sour cream:)

@nagizaro 8 лет назад

+Rashy Perera Thanks!!!! :)

@kroooo2394 8 лет назад

+Naty Z. You can also use Buttermilk :) It works for me. Use the same ratio.

@nagizaro 8 лет назад

+Austin Dayacap thanks!!!!

@mariaangala5655 8 лет назад

+Naty Z. Cream and lemon/vinegar also works. It's usually 1 tbsp. vinegar/lemon plus enough cream to make 1 cup.

@paramrajguru 7 лет назад

how much is 3 sticks of butter in grams....

@lj3307 7 лет назад

1 stick is around 113.8 grams. 3 sticks gives around 340 grams

@nihadabukishk4274 7 лет назад

Param Rajguru 3.5 stick of butter = 398 grams

@kadirbora2059 5 лет назад

@@nihadabukishk4274 3,5 sticks of butter = 396,9 gr

@adrianantonypiescinski5721 6 лет назад

I am in love! This cake is soooo good!

@xerinmahmud5376 8 лет назад

I tried the light and airy one and used regular coco powder instead .. and added 1 extra spoon of baking soda and it came out just perfect thanks to you 😄😄😄

@user-os3gp6pv5h 7 лет назад

I love this host!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (Chef) lol

@ailsm3416 8 лет назад

he makes me trying really hard to not to lick the screen.. :(

@AlinaTowers 4 года назад

For him or the cake? 😂

@saharmohamed2201 6 лет назад

you r the first cooker who explain the result according to its ingredient. U R really unique cooker. go on

@claireclaire0166 3 года назад

This was a great video and great explanation. I learned a lot from it. And he is also a really great instructor. I really enjoyed watching it and can't wait to try. Thank you.

@devlifedotnet 7 лет назад

I really, really wish what is a fairly decent series of youtube videos on "science" and food wouldn't use "cups" as a measuring device for anything other than liquid volume. my cup of flour could be 10-15% different to your cup depending on if you or i pack the flour down more or less than each other. FFS please use grams (or at worst lbs and oz.)... even a stick of butter is more useful than cups because as far as i know american butter sticks are standardised at 113g..... but a cup has such a large error potential, it's pointless when looking for precise measurements. PLEASE CHANGE YOUR WAYS!

@gabyiskewl7678 7 лет назад

Jeez, calm down. Just so you know, the proper way to measure flour is to overfill the cup, then with a knife you level it. You know if you just do a little research cups a really easy...

@devlifedotnet 7 лет назад

but even if everyone knew that, what if the flour i buy is slightly coarser or finer than what he's used to work out his "science" based recipes? i'll end up with more or less flour that he intended. i'm fine if people want to use cups or whatever for measuring their stuff, just don't call it science. There's a reason scientists developed the SI units.

@gabyiskewl7678 7 лет назад

Is it really THAT BAD if you get a teaspoon more or less than he did? You're still gonna get THE SAME chemical reaction, and, in my opinion, it's really not gonna make a HUGE difference. Yes, cups are not exactly all the same, but even if its not exact, it's still science.

@monicaseverine935 8 лет назад

Is it just me who's disgusted by the dense & fudgy top at the thumbnail because of trypophobia? no? okay.

@kooky216 8 лет назад

+Monica Severine Don't google it folks, icky pics. ;-)

@dominiqueporchi 8 лет назад

No I have it and I cringed right when I saw it! 😣😣

@usuitakumi1523 8 лет назад

+Monica Severine I'm very trypophobic, and I am *very* easily disgusted by anything resembling bubbles/holes, but surprisingly, this cake top didn't trigger me. I don't know why. Even the disgusting Cadbury Bubbly is enough to get me to almost puke, but not this cake.