If A Recipe Doesn't Specify To Sift The Dry Ingredents

Decorating By 2SimplySweet Updated 13 May 2009 , 4:04pm by destinyrn

2SimplySweet Posted 12 May 2009 , 8:03pm
post #1 of 11

Do you do it anyway? I made a yellow cake from a recipe on Youtube from scratch and it was so dense. What are your suggestions? Thanks in advance!!

10 replies
Anntee Posted 12 May 2009 , 8:39pm
post #2 of 11

icon_smile.gif Sift. thumbs_up.gif

Idreamofcakes Posted 12 May 2009 , 8:42pm
post #3 of 11

I always sift....always. You'll be amazed at all the little hard pieces left behind. I sift everything.

Shamitha Posted 13 May 2009 , 6:20am
post #4 of 11

Sift icon_smile.gif

MirnaG Posted 13 May 2009 , 6:40am
post #5 of 11

I agree, i always sift icon_smile.gif

Ruth0209 Posted 13 May 2009 , 6:40am
post #6 of 11

Yep, I sift everything, too. There's all kinds of hard crud in cake ingredients.

cakeandpartygirl Posted 13 May 2009 , 7:29am
post #7 of 11

Can I beat a dead horse on this topic icon_smile.gif Sift, Sift, Sift!!!!! LOL

SugarFrosted Posted 13 May 2009 , 7:57am
post #8 of 11

I sift everything, including cake mixes.

Ruth0209 Posted 13 May 2009 , 2:38pm
post #9 of 11

ESPECIALLY cake mixes, even though it's a pain. I find more dark things in the cake mixes than anytihng else. I think it's probably just hardened milk solids, but I still don't want them in there.

umgrzfn Posted 13 May 2009 , 2:43pm
post #10 of 11

icon_biggrin.gif sift, sift, sift....and then sift sift sift some more icon_biggrin.gif

destinyrn Posted 13 May 2009 , 4:04pm
post #11 of 11

Sifting does make a difference icon_smile.gif

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