If using a 10" pan, and not adjusting the amount of batter up, would the cake come out dry or tasting too much like flour or doughy?
On the subject of flour, the last bag I bought seems sooo dense.( Much more than usual) I just don't know if I should sift before measuring, after measuring or, just use it as is. (even if the recipe does not call for sifting, it's something I've usually done all along with fine results.)
What do you all think?
On the subject of flour, the last bag I bought seems sooo dense.( Much more than usual) I just don't know if I should sift before measuring, after measuring or, just use it as is. (even if the recipe does not call for sifting, it's something I've usually done all along with fine results.)
What do you all think?
Disclaimer:
If by chance I use CAPITAL letters, the intention is to place emphasis on said word and by no means should be interpreted as yelling or anger!!!
If by chance I use CAPITAL letters, the intention is to place emphasis on said word and by no means should be interpreted as yelling or anger!!!
Disclaimer:
If by chance I use CAPITAL letters, the intention is to place emphasis on said word and by no means should be interpreted as yelling or anger!!!
If by chance I use CAPITAL letters, the intention is to place emphasis on said word and by no means should be interpreted as yelling or anger!!!
