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.
I am hoping this substitution might make my cakes a bit more moist to last longer in a bain marie without drying out.
Thanks.