Do you ever substitute oil for butter in your cakes? If so, how do you work out how much oil you should use in a recipe compared to butter?
I am hoping this substitution might make my cakes a bit more moist to last longer in a bain marie without drying out.
Thanks.
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substituting oil for butter in cakes...
post #2 of 2
3/1/10 at 8:16am
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › substituting oil for butter in cakes...
