During a web search, I found a cake recipe that uses heavy cream instead of butter. However, when I made it, the cake texture was terrible; thick and doughy even though I tested the cake with a ...
What is the UK equivalent of US 'baking flour' and does the term 'sour cream' describe the same product in both countries?
I need to know if there is a substitute for half-and-half (~10%) cream because I am baking a cake without it and I am allergic to it.
My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of ...
I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years. Recently the ...