Tuesday, July 12, 2011
Calling All Bakers
France and I even worked for Sur La Table but I'll be darned if I can a super moist cake. What is the problem?
I use butter, I use shortening, heck, I've used apple sauce. What am I doing wrong?
The absolute best, most moist cake I have ever made is actually a soda pop cake. Do you believe that this is the best I could do? It kills me because I like to bake from scratch; no cake mixes or premade anything.
So I am calling out to all bakers in blogland........help me with insights as to how to bake the moistest cake on the planet....................PLEASE!?