Cakesbybliss
Posted 29 May 2017 , 5:24pm
post #1 of 2
Hi,
recently I've noticed some cake recipes call for only 2-4 table spoons of milk and are of a thick consistency and other cake batters have upto a cup of milk and are more runny (vanilla cake) I'm curious why that is?? Should I decrease the amount of milk I'm using in my cakes??!!
1
reply
It just depends on the recipe, really. My chocolate cake has 1 cup of milk,and the batter is very thin. My vanilla cake recipe has 3 tbsp of milk and is very thick. If your recipe is working for you as it is, I don't see a need to change it. I have a vanilla recipe that has no milk in it and it bakes up and tastes just as good as the one with 3tbsp.
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