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
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 of baking. Thin, cheap bakewarwe
dries out cakes as they are baking causing them to be dry.
-RECIPE] Re: ANYBODY WITH A GOOD MOIST CAKE RECIPE?
I have two very moist cake recipes, one chocolate and the otheryellow, both
made from scratch with cake flour. The yellow one,however, uses shortening. I
have not made it for years because Icannot eat hydrogenated fat--however, there
are now
I have two very moist cake recipes, one chocolate and the other
yellow, both made from scratch with cake flour. The yellow one,
however, uses shortening. I have not made it for years because I
cannot eat hydrogenated fat--however, there are now non hydrogenated
shortenings out on the market now,
Just an FYI about decreasing
oven temperature:
That may truly be the case
for convection ovens, but
most of the professional
bakers in my vicinity
(not the city where I live,
but outlying towns) bake
out of kitchens on their
home premises, and use ovens
built for home use (their
