Water is needed to convert sucrose to glucose and maltose to glucose.
Water in a cake acts as a heat insulator. Water in a cake acts as a heat insulator.
Usually it makes the cake moist, not dry. Yum! :)
Water in a cake acts as a heat insulator.
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Dissolving sugars and adding moisture. Helps to bind everything together.
Water is usually added for moisture in some cake recipes
its healthy
Fat makes the cake moist and taste good.
it is used to make cake cheesy and soft
Winnie the pooh
i loves the cake
No. Cake is better than water.
It doesn't have a very big function, it just thins the batter.
make the cake rise
it is to give the cake a sweet taste instead of a bitter pale taste.
Fats in a cake (typically oil, butter, margarine, shortening, and / or egg yolks) act to add moisture and flavor to a cake.
The cake will be very dry and will crumble and fall apart after baking.
It can be used as a raising agent
When a boxed cake mix calls for water only, it usually will have milk in powder form in the mix.