Cake Additions

Decorating By MotherToad Updated 16 Jul 2007 , 10:00am by MotherToad

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MotherToad Posted 15 Jul 2007 , 8:23pm
post #1 of 6

This is from the dumb and dumber category. icon_redface.gif I was taught and always just added extras to the cake mix. But I was on the site the other day, and read somewhere that if you add sour cream to a cake, you should reduce the liquid. I have never done this before and my cakes came out great. Moist and flavorful. Now I am about to bake another cake (12 a day ain't enough for an addict) and it has me worried. Should I reduce the liquid by the amount of the sour cream? icon_rolleyes.gificon_confused.gif

5 replies
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cupcake Posted 15 Jul 2007 , 8:27pm
post #2 of 6

Years ago, I used to substitute part of the liquid for sour cream, now I don't. I have not seen any significant difference in product.

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karensjustdessert Posted 15 Jul 2007 , 8:38pm
post #3 of 6

As they say, if it ain't broke, don't fix it.
You yourself said your cakes turned out moist and flavorful...continue doing what you're doing already!

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CakeRN Posted 15 Jul 2007 , 8:39pm
post #4 of 6

I would say if you have been doing it that way in the past and your cakes have turned out ok with no problems then don't try to fix it because of something you read. If it ain't broke...don't fix it... icon_lol.gif

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indydebi Posted 15 Jul 2007 , 8:40pm
post #5 of 6

Ditto Karen and CakeRN. It's working for you. Stay with it.

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MotherToad Posted 16 Jul 2007 , 10:00am
post #6 of 6

Thanks all. Sometimes a person just feels like maybe something new will add something more.

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