archer_456
Assistant Cook
We have a local lady that makes birthday cakes that are to die for. Her pound cakes have this nice golden brown crust on them, and still manages to keep the inside moist. I don't know if it's the recipe, the way she cooks it, or maybe a combination of the both. It can't be a secret family recipe or anything like that beacuse I have had the same kind in other places also. I heard once that the crust is formed from cooking it from a cold oven. I don't exactly know what that means, but I think it has something to do with sticking the cake in the oven without pre-heating it first. Can anyone help us out on this one?
Thanks.
Thanks.