any tips on ways I can change a molasses cake recipe to be moister once it's baked (not including simple syrup after it's baked and stuff like that)? I didn't overbake it, the cake tester was covered in batter so I baked for 5 more minutes, and it was done but the final cake is still pretty dry. I'm interested in learning how the ingredients in a recipe affect the bake and how you can change them to alter the outcome, anyone have tips?
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