#hmm maybe the problem is i unevenly cut in my butter
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edward-snowdenhands · 3 months ago
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The next time I bake a cake, I think I'm going to use AP flour. I used cake flour this time and it was kinda sandy... I think this could be for three (3️⃣) reasons:
Overbaked (the light is out in my oven, so it was hard to judge doneness--should've done a toothpick test more than once!)
overmixed (i drizzled in the liquid ingredients with an electric mixer)
the "reverse creaming" method is just not that great (i had never heard of it until this recipe)
bonus! cake flour just does that! (i first used cake flour in a tres leches cake; the sogginess would disguise the crumb)
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