I've seen so many posts about using the SS. So use it or not? How do you know. I have only ever had one of my cakes to be dry and it was a lemon one (thank goodness I made it for myslef). But I just baked another lemon one and it is for a good friends father who is turning 90. I hate to chance it! Any advice would be greatly appreciated.
I always use it on scratch white/yellow. I find i don't need it with chocolate or with a doctored mix.
LOL when i first read it, I thought Stainless Steel ![]()
I must be having a moment......what is SS?
SSS(sorry so stupid)
LOL This made me chuckle. I didn't know what SS was either (after reading though, I now know). I use SS on all my cakes, I just like it that way.
I've never used SS, but have heard loads about it.
Questions..?? when would you use it? are there certain cake that require it?
LOL when i first read it, I thought Stainless Steel
Me too! I work with metals all day long and couldn't figure out what she was talking about with SS....
First thing was Stainless Steel (working with it every day) second thought was Super Sport (thank my BF and Dad for that one, boys and their toys)
indydebi, it's not even the generation gap. i'm 16 and i had no clue what ss means... actually i thought about social security too...learned about it in school last year. ![]()
and i lurk around cc almost every day! i think it's just a seldom used acronym.
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