I have a customer who enjoys the flavor of my cake, but is requesting a lighter, less dense cake. If I separate my eggs, whip the egg whites, and fold them into the batter separately, will that help? Will that alter the flavor? I will still use the yolks.
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replies
SandraSmiley
Posted 23 Apr 2018 , 3:59pm
post #2 of 6
I am guessing it would probably lighten up the batter a bit. Sounds to me like your customer wants a cake mix. Lots of people do.
-K8memphis
Posted 23 Apr 2018 , 4:58pm
post #3 of 6
the problem with that is -- are you going to test a new recipe for every customer? you need to know what you know and do what you do and if people want that -- great -- if not -- holler "next!" as indy debbie used to say -- well probably still does
-K8memphis
Posted 23 Apr 2018 , 9:14pm
post #4 of 6
are you using butter? do you refrigerate your cakes?
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