vilasman
Senior Cook
- Joined
- Sep 6, 2004
- Messages
- 323
Is there something to an angel food cake pan that makes the cake come out a certain way, or will my light colored wilton cup cake tin, which seemed to be non stick when I made cup cakes in it last week,do just fine?
Alternatively, I have been making the 1-2-3-4 cake from the swans down box for, how old am I...at least 32 years now. And I can make a pretty good one on a good day, but I am ready to branch out. I want something that is still light and vanilla-ery but different , I guess in texture. I don't really like fruit, some adding fruit flavorings, don't like nuts, and don't really like chocolate, But, I did have a light fluffy chocolate cake ounce that was to die for. Any thoughts?
Alternatively, I have been making the 1-2-3-4 cake from the swans down box for, how old am I...at least 32 years now. And I can make a pretty good one on a good day, but I am ready to branch out. I want something that is still light and vanilla-ery but different , I guess in texture. I don't really like fruit, some adding fruit flavorings, don't like nuts, and don't really like chocolate, But, I did have a light fluffy chocolate cake ounce that was to die for. Any thoughts?
