BY GOLLY MISS MOLLY:
Good Morning. All you have to do is reduce the sugar content by no more than 1/3rd & replace it with honey. I do not exceed 20 to 25%. After you cream the butter/sugar & then you mix in the eggs 1 at a time for about 45 seconds mix in the honey. Now then if your recipe uses oil rather than butter then mix the honey & oil then the eggs 1 at a time. Sift the sugar together with the flour along with the salt & the chemical leaveners. Either way, Do not mix for less than 8 minutes. You must beat air into the batter. Good Luck young lady & have a nice day.
~Chef Dunask.
Good Morning. All you have to do is reduce the sugar content by no more than 1/3rd & replace it with honey. I do not exceed 20 to 25%. After you cream the butter/sugar & then you mix in the eggs 1 at a time for about 45 seconds mix in the honey. Now then if your recipe uses oil rather than butter then mix the honey & oil then the eggs 1 at a time. Sift the sugar together with the flour along with the salt & the chemical leaveners. Either way, Do not mix for less than 8 minutes. You must beat air into the batter. Good Luck young lady & have a nice day.
~Chef Dunask.
MsgID: 0216377
Shared by: CASS - LAS VEGAS
In reply to: ISO: red velvet cake
Board: All Baking at Recipelink.com
Shared by: CASS - LAS VEGAS
In reply to: ISO: red velvet cake
Board: All Baking at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: red velvet cake |
| Molly-North Carolina | |
| 2 | Recipe(tried): Making a Moister Cake - Oh, Miss Molly I know how |
| CASS - LAS VEGAS | |
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