Well, we did a cake batter bath shoot yesterday with Amy and Misty. All went well, but when the girls were cleaning off in the shower, I heard them calling for me. It turned out both girls had those sticky flour glue balls in their hair. Needless to say they were not too happy. So I had to assist them getting it out of their hair with a comb. Anyway, they finally were able to get it out of their hair. It turns out I bought pound cake batter mix and not regular cake batter mix online. Stay away from pound cake mix!

Oh yes, it was a kick ass shoot and video will be out soon.

I think it was Candy who was recently experimenting with gluten-free cake mixes. I believe the conclusion was that it worked just as well without the gluten lumps.

Scary!!! Good advice

Is there video of Amy and Misty reaming you out because that's the one we really want to see.

Using an immersion blender helps.

I've found that using extra oil in the batter tends to help cut down on the clumping as well...

Old recipe, courtesy of an L.A. TV guy I know:

Cake mix, olive oil (preferably NOT EVOO), baby shampoo, water. Add cooked oatmeal if you want it thick, else blend until smooth for a smoother texture. The baby shampoo keeps the clumps out, everything else is there to show no mercy to the target.

It wasn't the lumps in the batter that was the issue, it was the fact the pound cake batter is more flour based as opposed to regular cake batter mix in the box. So once the girls showered, they had those flour lumps in their hair. In the past we used regular cake batter for submerging and had no issues.

They didn't come down too hard on me. But they did make me comb it out of their hair in the shower...yes, I got a wee bit wet.

Tough life,dude!

Did u add cooing oil to batter? That's alwYs kept lumps out of my gunge, and I've used cake mix, brownie mix, flour, pancake mix, bisquic, and while people say gluten free stuff is not clumpy I've ised a few gluten free things w oil and it totally fine.

Yuup, that gluten is a killer

Years ago a couple models had HORRIBLE reactions to baby shampoo in the slime, so I stopped doing that.
Agreed that you stay away from flour in all slimy substances.

Also if you're gonna do Poundcake, make sure you have an electric drill handy.

https://www.youtube.com/watch?v=OeDC1S0Qv58

i heard that butter makes bitter batter better.

I wonder what constitutes boxed cake batter if not a proportion of some sort of flour?

Flour is one of the trickier substances which, like the sea, must be treated with respect. I have begun to use it more simply because it is so notorious!

As a gunge substance I've found it must be mixed with at least a like amount of oil, butter or grease before it comes anywhere near any water.

If you dump dry flour over a model's head, do it when they - and particularly their hair - are already completely saturated with other stuff already. At that stage you can pretty much layer ANYTHING and it'll make no difference. We typically follow 2 kilos of flour over the head with 9 litres of cooking oil.

The only problem I ever had was in a Ginger shoot a few years ago where I made a bucket of chocolate batter which was the only thing used (apart from some pies at the end) There was plenty of oil in the mixture - so I thought - but I'd 'freestyled' the concoction over a 48 hour period, adding flour, water, cocoa powder, oil, as I fancied. This stuff was applied liberally to hair, clothing and eventually her whole body as she disrobed.

She showered off as usual but her hair was stuck together with the dreaded globules. Of course, it was a comb out job over the next 6 hours or so. I was mortified. She was fortunately very good about it.

https://www.youtube.com/watch?v=SL_x1rRg7mM

And with that, I'll see my self out...

Guess I have not done enough with batter to really know - but are these lumps 'in' the batter to start with and just end up in the hair, or do they 'form' during the session due to all the wrestling around?

If they are in the batter to begin with, you might try sifting the mix to screen out the lumps prior to mixing. I seem to recall a lot of recipes say to sift either the flour or the completed mix - if you're actually making a cake.

Either way, good luck!