So, I supervised the whole thing and told her which ingredients and how much of each to use. I also gave her my secret for moist muffins.
They turned out great and she's very happy with herself.
I also gave her my secret for moist muffins.
You're gonna put that out there and NOT tell us the secret, aren't you?
If I were your DD, I would want to hear about what you disliked and why, so that I could fix it to be more to YOUR taste the next time.
Kajem, I always cooled my cakes completely on a rack like ALL of the recipes and classes tell you to do. One time, I ran out of time and I put my stuff in one of those Tupperware cake keeper things while still warm. OMG! They LIED to me! The texture difference is remarkable and the mmmmmmmmmmmoisture. If you put stuff in there (or cover tightly another way) right away, it will be soggy on the tops and bottoms- blech. So, what I do is let it cool off for 5-10 minutes, probably 20 for cake layers, and then I put it in the container and seal it. I'll wipe the inside of the top 3-4 times as steam builds up because I don't want it to rain down and make my stuff soggy, then leave it until the next day. This probably wouldn't be a good idea for a red velvet cake or something like that with a dark color and white frosting. Oddly enough, it would probably be fine on something with a little more body like a carrot cake.
Thank you for asking because your question just helped me to make another recipe better- and it's really good already. I was writing all of this out and realized I don't do this with my cinnamon rolls. Well, that's about to change. So, thanks for asking.
