acquarius Posted 10 Feb 2006 , 8:15pm
post #1 of

Any ideas on what controls the size of the grains in a yellow butter cake? If I want smaller grains do I increase the milk or any suggestions? I have a problem with coarse grains.

2 replies
SquirrellyCakes Posted 11 Feb 2006 , 3:02am
post #2 of

You need to use a recipe that calls for cake flour.
Hugs Squirrelly

Alien_Sunset Posted 11 Feb 2006 , 5:31am
post #3 of

Also, on top of using cake flour, you want to do as little mixing as possible once the liquids (milk, water, egg) have been added to the flour.

Quote by @%username% on %date%

%body%