Also, they may have done something differently to the person who wrote the recipe, or stored it incorrectly (or any of the other things I’m covering in this post). You can pretty much guarantee that if someone tried the recipe and it was dry, then they’ll have popped online to comment on it.īut do bear in mind that possibly many people liked the recipe, and just haven’t said so. If you’re looking at recipes online, check out the star ratings in the recipe card, then scroll down and check out the comments section. Recipes containing ingredients like oil, sour cream and buttermilk are usually particularly moist. It’s so obvious that I’m not even counting it as one of my tips (but if you’d like to give me credit for a bonus tip, then that’s ok with me). The most obvious is that you should start with a good recipe. But what can you do to make sure you don’t end up with sawdust? You wouldn’t enjoy eating sawdust just because it was flavoured with the finest Madagascan vanilla beans. Not even the nicest cake flavour in the world can make up for a dry texture in your mouth. There are few things in this world that are less appetising than a dry cake. But now maybe I’ve ruined the word for you too. It was tempting to use “Not Dry” because it sounds hilarious, but then I slapped myself, told myself I was overthinking it – not everyone is as weird about things as I am, and decided to stick with 5 tips to help keep your cakes moist. But these options didn’t really sound that great either: I used a thesaurus (I say that like it was a real book, but nah, I used ) and tried to find another word I could use. I tried to find another word to use, I really did. Oh man, I struggled so much with the title of this post.
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