well, PJ, i appreciated your very thoughtful reply to my questions and your humble honesty. not having any way that i could find to directly contact susan reid, i posted some questions to the baking community as you suggested. frankly, i don't think i'll be going back there--let's just say not all the responders share the same supportive character as the KAF baking experts and one left me really upset. as a home baker, the last thing i need is to be belittled when i'm trying to learn and better my baking. i did try the buttermilk again and have settled on vanilla yogurt. i also tried adding pudding mix ala cake mix style (as i've been hybridizing the cookbook yellow and yours) and it made for a very moist cake but i just couldn't stomach making a scratch cake and adding pudding mix. since pudding mix is mostly sugar and cornstarch, i added some cornstarch ala your fudge birthday cake and upped the sugar and that added considerable moistness. it's not quite perfect but close though still lacking the golden crust of yours despite the baking soda (not in as high proportions as your recipe). i was befuddled by the texture of some of my interim trials but i guess i'll continue to wonder or research on my own. thanks again. I'm sorry you had an unhappy experience on our community - that makes me feel very sad. I wonder why people can't understand that baking is a pleasurable pursuit, not something to which you bring your negative energy? Alas... Anyway, I'll get in touch with you and send you Susan's email, OK? I think she'd be happy to discuss cakes with you. Take care - PJH

• Reply