May 6, 2010

NICE ENHANCEMENTS, LADY:

Have your cake and make it, too (Susan Banks, Pittsburgh Post-Gazette)

Cakes baked from scratch usually have a firmer crumb and are not as moist as those made from a mix. King Arthur Flour recognizes this and now sells a "cake enhancer" that the specialty baking company says is widely used in commercial baked products, and when added to scratch cakes, will make them moister and more "box like."

Posted by Orrin Judd at May 6, 2010 7:10 PM
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