You're not doing anything wrong, Nadia. It's normal for the mixture to curdle slightly once the milk (or other liquid) is added. You have options: 1.) You can continue mixing and proceed with the recipe even though the mixture look curdled, knowing the batter should become smooth and homogenous once the flour is added. or 2.) You can try adding 1 to 2 tablespoons of the dry ingredients to the creamed butter and sugar mixture to help make it more stable and emulsify the ingredients. If you'd like to give this method a try, follow the mixing instructions outlined in the Classic Vanilla Bundt Cake recipe. It shouldn't separate quite as much if you take this step. (We especially like using Cake Enhancer as the emulsifying ingredient; just add 2 to 4 tablespoons while the butter and sugar are creaming together and you'll have a stable base.) We hope this helps, and happy baking! Kye@KAF

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