Without knowing how your cakes are coming out, I can only make the suggestion based on how mine come out. I find my textures to be good to my liking, but if I had to choose between sugar or flour, I...
Have you tried lemon flavored cheesecake? It's unique and easy to flavor. Buy some lemons, use the juice in place of the milk and zest the peel (after washing) right into the batter. It's like...
milk simply adjusts consistency of the batter. Sometimes you'll need it, sometimes not. If it's too runny, the cake isn't going to come out right and you'd probably have to lengthen the cooking...
Dollytan I'd give you more reps but it's not letting me...that's a nice looking cake you made! Usually I'm the only one eating mine (maybe my kids if they're around) so I never dress mine up much.
Pie x Radius^2.... if you have a 9 inch pan, you multiply the recipe by 2.5 assuming the pans are the same depth. Lengthen the second cooking time and monitor the cake first by the jiggle test,...
I enjoyed the testing and development of the recipe and I posted it for all of us here to enjoy. I do appreciate the links back to the forum though, thank you Dollytan86.
Temperature, whipping and a binding agent are the keys to successful fluff. Egg is not really necessary, although I used it when I originally came up with my recipe. It was my belief the egg white...
I've made chocolate in the past and what I've found is it helps to add in some baking cocoa. This keeps you from having to add too much powder to achieve a good chocolate flavor. Maybe just 3 or 4...
