Sunday, April 14, 2013

Kitchen Hint of the Day!

The texture of a cake depends on the type of sweetener and fat used. These ingredients affect how tender the cake will be, so be sure you use the right ones. Never substitute granulated sugar for confectioners' sugar and vice versa. Cakes made with oil are very tender and moist - oil doesn't hold air as well as butter or shortening, so eggs and other thick ingredients must trap the air.

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