I'm just wondering if I were to bake a cake for a birthday and use all shortening instead of butter what would the results be? I saw on a thread someone mentioned doing half butter half shortening and that got me curious as to what all shortening would do to the cake's final result. I've been searching for the perfect bakery style vanilla cake and can't find one. They all end up being overly moist and crumbly and don't hold up and aren't 'springy' like a bakery. I only bake cakes for my kids birthday but we like the bakery cakes better and I would love to be able to make them every year instead. So does anyone care to share a tried and true recipe also?! Thanks everyone!!!
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