The Baker's Hotline

August 7, 2017 at 2:11pm

Hi Sophie, it sounds like a light bulb went off for you! Baking conundrum solved. You're more than welcome to try adding a bit of additional milk next time to see if that makes your cakes more moist, but we think you'll find that surprisingly, using Grade AA butter is key here. If you do any comparisons, we hope you let us know which version you prefer. Kye@KAF
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