MAKES A LOT OF SENSE
Marla in Las Vegas <[EMAIL PROTECTED]> wrote: Keep Loaf Cakes Longer
To keep loaf cakes fresher longer, cut slices from the middle rather
than from the end. When you're finished slicing, firmly push the two
leftover sections together to reform a loaf. This way, yo
thanx SUGAR
[EMAIL PROTECTED] wrote: Most professional bakers here where I live
bake their cakes at 325 degrees
instead of 350, which is usually indicated on the package, then they bake them
for about 15 minutes longer than called for, testing within a few minutes
after the time indic
thanx marilyn
Marilyn Daub <[EMAIL PROTECTED]> wrote: My bread maker has a cake
setting, and they are the
most moist cakes I have
ever eaten. They are still
moist a week later.
Marilyn Daub
[EMAIL PROTECTED]
Vanceburg, KY
My Cats Knead Me!!
- Original Message -
From: aidaba
i'll do that. hugs back aida
Cecilia Reineohl <[EMAIL PROTECTED]> wrote: Add and extra egg and see
if that helps,that is what I do.
Hugs,Ceil
[Non-text portions of this message have been removed]
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Now that's room service! Choose from over
i havn't tryed mayo yet. thanx
[EMAIL PROTECTED] wrote: Mayonnaise is also used
to replace eggs and oil
in several cake recipes.
Do you add the mayonnaise
to waffle batter in addition
to the eggs and oil, or in
place of it?
Theresa
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i'm using cast iron nordicware, bundt cake pan
Charlotte Spitznogle <[EMAIL PROTECTED]> wrote: In reading all of the
comments concerning moist cakes I have not read one concerning the bakeware
itself. Having professional cake pans are to me the most important aspect when
doing any kind
