Milk In Enhanced Cake Formula?

Baking By Noelle Updated 8 May 2006 , 1:37am by Noelle

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Noelle Posted 6 May 2006 , 10:25pm
post #1 of 4

I've been wanting to try the enhanced cake formula but I'm really tempted to replace the water with whole milk. Has anyone done this before? I'm doing a tiered cake for dd's first birthday so I would hate for it to completely fall apart. I am usually the type to follow recipes to the letter with the exception of maybe adding a little flavoring so I'm just wondering what this would do to the cake. Not sure if it adds more flavor, makes it more moist or what. Also, when you replace water with milk, do you add the same amount of liquid as the recipe calls for or do you add less milk?

3 replies
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lainee Posted 7 May 2006 , 1:13pm
post #2 of 4

Good question, but I don't know. Here's your bump

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TexasSugar Posted 7 May 2006 , 6:52pm
post #3 of 4

I've used milk or buttermilk in cakes mixes with out a problem. It does change the texture, but shouldn't be enough to make your cake fall apart. Just use the same amount as the water called for.

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Noelle Posted 8 May 2006 , 1:37am
post #4 of 4

Thanks! I think I might try it.

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