What is the scientific reason for this? why does adding more sugar to the mix make the cake denser and adding less makes it more light?
Thank You!
idk -- i mean who said it does? and which kind of sugar? for example confectioners sugar or turbinado -- light years apart in texture but actually considered a wet ingredient within a cake recipe -- i mean you need to use the right amount for what you are doing --
acquire a book like this for some of the science
http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=professional+baking
there are some real expensive and some older much less expensive ones -- the science is about the same in all of them though
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