jusnikki
Head Chef
What is it that bakeries do to make their cakes so light? Most scratch baked cakes I've had (and made) are usually of a denser texture. I know the type of flour you use can make a difference (I use king authur).... Other factors too. But only once did I get a cake to come out where the texture was somewhat light and tender. But I'm not a cake baker...would like to be.
I've seen where King Authur has a cake enhancer. Anybody tried it? Was there a difference?
I've seen where King Authur has a cake enhancer. Anybody tried it? Was there a difference?