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Old 09-08-2013, 09:59 AM   #31
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Originally Posted by pengyou View Post
Can you post the name and author of this book? Also, what are the magic words I would use in google to find more books like this? or better yet, free recipes on line for 40 or more people.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 09-11-2013, 12:28 PM   #32
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Originally Posted by teachmetocook1 View Post
Usually when I bake cakes I add more milk than water. Most people think this shouldn't be done but actually it makes for a much lighter, fluffier and softer cake. I always get praises when I make my lemon cupcakes. My sister in law bakes too and she says hers never turn out as fluffy as mine. She asked me how I get mine so soft and I told her I use milk instead of water. Maybe use should try this. I also rarely get cracks in my cakes either.
Hope I helped :)
It will be fluffier, you are right. On the short run, so if you are going to serve the cake right away and if it gets eaten right away, you have a winner, but if it seats for a day or two or three, that cake is going to lose the fluffiness and become hard.

You are what you eat.
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Old 10-02-2013, 07:16 PM   #33
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Thanks! I just made my original choco cake recipe -doubled - but added 2 teaspoons of white vinegar to it...very moist and airy...delicious! Thank you so much!
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Old 10-03-2013, 01:59 PM   #34
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Thankyou for the update.

You are what you eat.
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Problems doubling a recipe I have a cake pan that requires me to double the recipe for a chocolate cake that I often make (recipe requires 3 cups flour, 2 cups sugar, 1 cup oil, 2 cups water and 2 tsp baking soda, to give you an idea. In the past I had trouble with the cake cracking very early in the baking time. This last time I added quite a bit more water to the batter - more than 5 cups instead of the required 4 - and the batter thinned out and produced a cake with almost no crack and no crown - pretty flat on top. These are good things but it was also a bit heavier, not the light airy cake that the recipe usually makes. Should I add a little more baking soda to the recipe? Cook at a lower/higher temperature? 3 stars 1 reviews
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