Just wondering if anyone has any advice on how to simplify making labels for your cakes. There are so many ingredients, never really realized it. I'm in CA and applying for my CFO license. Any advice would be helpful.
I've never used buttermilk before in cakes. Do you use it instead of water? What makes it different? Richer cake? I'm always looking to try something different and I always find something here at CC. Thanks for any advice.