Cake Facts

The real reason you need the exact amounts of the various ingredients in what you’re baking to be precise is because you’re making a small, controlled chemical reaction. The wrong amounts mean that it won’t work at all.

  • Flour gives your confection a structure
  • Baking powder or soda adds air bubbles
  • Eggs act like the glue holding things together
  • Oil and butter make it tender
  • Milk or water gives moisture.

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