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On Sun 01 May 2005 11:08:27a, Dave Smith wrote in rec.food.cooking:
> Wayne Boatwright wrote: > >> >> >> If the cake doesn'y fall, it'll be fine. >> > >> > why would it fall??? >> >> Cakes baked with twice as much sugar as called for will typically fall. >> The structure fails. > > Don't cakes with a lot of sugar usually also have a lot of egg? If it's intentional. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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