Oven
I usually go to my Grandma's house to bake my larger cakes. I have one of those ovens that is a lovely shade of avocado green (ancient) and it's electric. Her's is gas and some years newer too.
Mixer
When I go there I use a KA to mix up my mixes and at home I use a Sunbeam. I do everything else basically the same. The cakes I bake at her house always turn out better. Taller, more level, sturdier - hold together better. Larger or smaller they're just better. So what do you think is the reason for this? Mixer, oven, both, neither? Thanks in advance for your help!
I am sure the oven has something to do with it, but then again maybe the mier does too... the better you mix a batter the better it risees.. so I would say both..... This said I have not used a sunbeam, ,so I may be wrong
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