post #1 of 4
AI wanted to know do anyone know what is being used in bakery cakes/cupcakes that they come out so soft, rise nicely and doesn't have the "burnt" bottom versus at home scratch cakes... Could it be doctored cake mix? I could never achieve this with my cupcakes! Somewhat with my cakes though!?!?! Help
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post #2 of 4
50lb bag of pillsbury. Many of the bakeries (around here) that put out lots of cakes use mix..but they buy it in 50lb bags.
post #4 of 4
Yep. There are a couple versions of the bulk bags. Some just add water, some you have to add the eggs, etc.
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