Chef Forum banner
1 - 1 of 1 Posts

· Registered
58 Posts
There are many different types of cakes. Some slightly dense like a pound cake. And others like a super-light weight like a wedding cake. My advice is to take a cake that you already like and that is a known quantity and work from there. Going in totally blind is likely to result in frustration. The ingredient list is very wide and varied.  Not all cake use butter or eggs. I make a deliciously rich moist chocolate cake with no butter or eggs. 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.