Hey there!
Okay, I've been trying like crazy to figure out how to get my cakes to have a fine, rather than course grain. Is there a secret to this? I'm wanting to do a cake for my niece's wedding and want her cake to be exquisite.
Do you think oven temperature has anything to do with this, or should I sift my ingredients first?
Thanks for helping!
2
replies
stephanie214
Posted 12 Nov 2006 , 9:16pm
post #2 of 3
Do you use box or scratch? Sifting will make your ingredients finer. 
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