Baking By KayDay Updated 4 May 2005 , 5:35am by KayDay

KayDay Posted 3 May 2005 , 8:30pm
post #1 of 4

I have been using Buttermilk and whole milk in a combination, in place of the water in my cake mixes. Not in all..but in recipes that call for it if they are homemade ...like red velvet and German chocolate. I made a box red velvet the other night and used 1/2 cup of B.Milk and 3/4 cups whole milk. And a sprinkle of extra cocoa and sugar , and an extra TBS. of flour. The a TBS. of vinegar. It was GREAT!

3 replies
m0use Posted 3 May 2005 , 9:43pm
post #2 of 4

Thanks for this tip!

SquirrellyCakes Posted 4 May 2005 , 4:13am
post #3 of 4

Buttermilk is excellent in chocolate cake, tea biscuits, some white cake recipes too. It affects the texture of the cake making it really a nice grainy, moist kind of texture! Can't stand drinking the stuff, but boy is it great to bake with!
Hugs Squirrelly Cakes

KayDay Posted 4 May 2005 , 5:35am
post #4 of 4

I never thought of using it in white cake...thanks! I'll try it! icon_biggrin.gif

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