March 29, 2008
Up early today!I
I got up at the crack of dawn this morning... at 6:10 am! I am making cupcakes for one of my students who is having her b-day party today! I whipped out my bag of Better Crocker, super moist fudge cake mix, that I my step mom sent in a care package several months ago. Just curious... does anyone who lives in France and who bakes a lot, find there is a difference in the moistness of cake here vs. that of the cakes in the U.S.?? I am not not a big cake fan myself, but I have noticed how the cake mixes here are pretty dry when baked... Not counting the one takes almost liquid in the middle... just regular cake mixes.... I was thinking that it may have something to do with all of the artificial ingredients or emulsifiers they put in the American cake mixes, so if you know any better than I, please get back to me on this one. I am sure that for some folks, it doesn't make a difference, but I have baked a lot of cakes/cupcakes in my lifetime and just wanted to if there was anyone else there has noticed, too... Thanks a bunch!!