Adding Extra Dry Ingredients To A Normal Recipe

Baking By SamHarrison Updated 15 Feb 2011 , 6:50pm by FromScratchSF

SamHarrison Posted 13 Feb 2011 , 7:43am
post #1 of 2

Right, to sound like a complete novice!

I want to make a cake with an added dry ingredient but hopefully use my normal recipe. How do you go about adding an extra dry ingredient? Would it be best to substitue for some of the flour or use the normal flour and add extra other ingredients like milk or eggs etc?

My idea is to make a malteaser flavour cake so I want to add malted milk to a recipe and cover it in a chocolate ganache.

Any advice would be very much appreciated!


1 reply
FromScratchSF Posted 15 Feb 2011 , 6:50pm
post #2 of 2

Interesting idea!

What base recipe are you starting from? Chocolate or vanilla? I find chocolate cakes are easier, and adding some extra powder to the mix should be OK if you are only talking about a tbsp or so.

But you could just make it easier on yourself and do a malted milk filling (buttercream + malted milk) then cover with ganache, that way you aren't messing with your recipe too much and you can control the flavor. Or even better, make a malted milk ganache! Man, that sounds tasty!

All my luck I'd add malted milk to the cake, make a whole one and not taste anything!

Good Luck!


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