so most everyone has made a boxed cake before...... and i am sure are familiar with the consistency of the batter..... kind of thin, definitely pourable.
well.... whenever i try making a scratch cake, the batter is completely different. am i doing something wrong, i always feel as if i have messed it up somehow. my scratch cake batter comes out thick, if i am making cupcakes i can use a ice cream scoop pretty well with it. if i am pouring it into a cake pan, it doesnt just pour out freely from the mixing bowl. more like plops out, and i have to scoop it out with a spatula.
normal? is this "real" cake batter? please excuse my ignorance!