I was wondering what the texture/consistency of gluten free cake batter (like for a birthday cake) should be? In my experience, I have found it best to make gluten free doughs and batters a bit thicker than their non-gf counterparts.
Right now I am baking a GF chocolate rum cake for my partner's birthday, and the consistency of the unbaked batter is about that of thick fudgy brownie batter. So it is not totally viscous, it stands up pretty well and is only sticking to the sides a little. I am making it from scratch because... I just can't make anything easy. (If it doesn't work out, I'll just cover the whole mess with a ton of frosting).
Is there a "guide" to consistency of GF batters/doughs anywhere? I think consistency (for baked goods) is everything. What do you think?