post #1 of 5
I have one question?
When the recipes of cakes use the milk, the texture of the cake is spongier, soft, good tasty
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post #2 of 5
Quote:
Originally Posted by angie941mx
I have one question?
When the recipes of cakes use the milk, the texture of the cake is spongier, soft, good tasty
I have one question?
When the recipes of cakes use the milk, the texture of the cake is spongier, soft, good tasty
Sorry, but what exactly are you asking?? If milk makes cakes spongier and softer??
post #3 of 5
yes... what is it you are asking. Margarine rather than butter makes a lighter cake... not sure about the milk specifically.
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post #5 of 5
if im making a basic cake that has no milk in the recipe, i usually add a splash of milk at the end a beat it through. i think it makes the cake more softer and helps with the keeping qualities.
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