Anyone ever heard of adding glycerin to cake batter to keep cake moist after baking? I saw this somewhere on the internet. Just wondering if anyone has tried it. 1 tsp glycerin per cup of flour
I have never heard of that .. might give it an experimental try but I use Kakeladi's WASC method for all my cakes and they are never dry..
I may try it though just to see what happens..
Always looking for new tricks