Which do you prefer to use? Is there a really a difference? Are eggs eggs? Are all sugars the same? Pilsbury, Goldmedal, King Arthur or Aldi brand? Is flour flour? Does cake flour make a huge difference?
I use pasture raised eggs that I get from a farm near me $5/doz. King Arthur flour, Domino sugar (granular...I swear I can taste a difference), Amish butter, Alpine Icing Shortening, 6X powdered sugar from the cake and candy store by me (makes the best buttercream ever I'm serious), Wildman's pure vanilla extract and almond extract, Hershey's cocoa, bakers chocolate, merkins chocolate melts. I'm sure I can rattle off more but you get the idea. Curious as to what everyone uses. Am I an idiot, Bougie or both? Thanks.
I must be as crazy I read that Purasnow high ratio cake flour was great and no one would sell to me local so drove from Cleveland to Pittsburgh to buy a 50# bag Stover & Company and the company where I purchased sells alot of other top quality items at a good price I got it for $16.00 but back to your question I always buy top quality Domino pure cane sugar Hershey cocoa Satin Ice fondant
You're not an idiot nor are you bougie. Everyone has their favorite brands that yield them the results they want. Nothing wrong with that.
I was loyal to Softasilk cake flour until I tried Purasnow. What a difference between grocery store cake flour and high ratio. Never going back.
I either get local eggs at the produce stand or buy organic pasture raised eggs at the store. I love Challenge butter, but will probably give Kirkland another rodeo to help lower my costs. I love Nielsen Massey vanilla. I'd love to make my own extracts too though. Still haven't done that lol.
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