I used this recipe for my cake decorating class-final graduation cake- and it was a perfectly formed two layers, perfect heigth with no dome and not too dense. And it was wonderfully fragranced to boot. All this can only be acheived if you use CAKE flour, and follow the directions which say beat egg whites and FOLD into mixture. If your cake was dense it means you stirred the air out of the whites when you added it to the batter. This will be my go-to recipe in the future for white cakes. Great recipe.
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I used this recipe for my cake decorating class-final graduation cake- and it was a perfectly...