DOES ANYONE KNOW WHAT TYPE OF FLOUR GOES INTO THE CAKE MIX, SO I CAN GET A VERY NICE LOOKING CAKE? IS IT CAKE FLOUR OR REGULAR ALL PURPOSE FLOUR?
I ALSO MADE A CAKE TODAY THAT WASN'T HOLDING VERY WELL, TO MANY CRUMBS?
I CAN NOT FIND A POST ABOUT MERINGUE SHELF LIFE AFTER BEING OPEN, DOES ANYONE HAVE AN IDEA?
I live in CO too, i'm not sure where u live but near denver i don't need to do the high altitude stuff. I just use regular all purpose flour and my cakes always come out fine. If your using a cake mix it does help to add a cup of pudding into it, it makes it really moist and tasty
Thanks, I live here in Morrison not to far from you. I tried the betty crocker one and it just sank in the middles, then I tried the dough boy one and the same with that one. I will try it your way, how much flour do you add per cake box?