Okay I just read all 23 pages!! Lots of great info but a bit overwhelming for someone like me that has tended to use box mixes... I've learned a lot from reading this thread so want to thank everyone for contributing! I never realized that the order of adding the ingredients and how to mix could make such a difference!
The reason I've stuck with box mixes is that I like how light and fluffy they turn out (I prefer DH)...
I have used box mixes (no doctoring) for tiered cakes and carved cakes and although they are difficult to carve have managed to do so with some care... a slightly denser cake would be better/easier
I've tried a couple scratch recipes lately and have to say that i'm not liking the results - either too moist or finding the taste of baking powder to be too much for me,,,
but after reading all 23 pages I do want to give this a try.... but hoping someone can clarify/confirm what I think I read .... for a FLUFFIER result (to be more like the box mixes) I should:
- use the shortening version
- use closer to 1 1/2 cups milk (or would it be more like 2 cups milk?)?
- use cake flour not AP flour right?
- and mix the shortening with the flour at the beginning then add the other ingredients (dump the rest in)?
Or am i completely wrong here?