Some delicate cakes are very sensitive to temperature changes, so if your oven does not hold a steady temperature throughout the entire baking time, the cake might fall. Another possible cause is incomplete baking. A cake may appear to be completely cooked while still being raw underneath the crust. If removed from the oven at this point, the cake will fall. That is why it is important to "test" the cake by piercing it with a toothpick or straw to be certain that it is done all the way through.
It makes your cake very moist.
it is cake it is it's job. like a biscuit is for dunking. which brings me onto rich teas. they are notthe best biscuit for dunkning. i would recommend hob nobs. they never drop in your tea.
it makes the cake thicker and fattning
A well-shaped dice And i think you need beautiful cake mould to make a cake a artisan cake.
Yes it was a cake for his parent's aniversary/Joe's birthday. They are the same day.
No, the word "cake" does not contain a short vowel. The "a" in "cake" makes a long vowel sound.
Sara Lee makes a great chocolate cake mix that sells for cheap at the grocery.
Marzipan under fondant icing makes the cake too sweet, because fondant icing makes the cake too sweet on their own. It is better to use a buttercream with less sugar.
Applesauce will make a moister cake.
Fat makes the cake moist and taste good.
makes it scatty
it makes it sweeter