Hey!
Lately I have been making overloaded cakes my recipe isn't a sponge cake but it is soft the last time i had a few problems bcs of the cake being very soft. Can someone help me with it ? Any tips?will freezing the cake help? I am confused what will happen when it will come to room temperature. And is it a bad idea to overload a soft cake? Actually I just don't like dense cakes.
Thankyou ❤
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