To make a cake fluffy, you can try sifting the flour to incorporate air, using room temperature ingredients to ensure even mixing, beating the batter sufficiently to incorporate air, and not overmixing the batter to avoid deflating the air. Additionally, you can also try using cake flour, buttermilk, or sour cream to add moisture and texture to the cake.
The opposite of fluffy is probably flat or smooth.
There are about 20 grams in an average sized slice of chocolate cake. :D
Yes, cutting a cake is an example of a physical change because the cake is being physically altered without changing its chemical composition.
A cloud has a low mass but a high volume. Despite being large and fluffy, the individual water droplets or ice crystals that make up a cloud are incredibly light.
Angel food cake derives its name from the French phrase "gâteau angélique," which translates to "angelic cake."
mix it loads
The density will make the difference between a fluffy cake and a hard cake.
The eggs you need in a cake to stick the dough together and to make it kind of "fluffy". The love is very important, so the cake will be eatabel lol :-)
Chiffon cake texture is supposed to be light, spongy and fluffy rather than that greasy and dense compare to regular cake because it is not an oil-based cake. You don't need to make the pan greasy with unnecessary fat.
Known as Magdalena's, a small sweet cake, light and fluffy, eaten for breakfast with coffee/milk
It either helps whatever you're baking rise or make whatever you're baking soft and fluffy.
It is because of the yeast which makes the cake light & fluffy and also greasy!
fluffy = léger, aéré (for a cake) fluffy = léger, frivole, irréfléchi (for a frivolous person)
There is no moshling named Fluffy. I.G.G.Y. looks fluffy. I.G.G.Y. is attracted by any ingredients that do not attract any of the other Moshlings. Dipsy the Dinky Dreamcloud is fluffy and is in the Fluffies set. Dipsy's required ingredients are vanilla cake and a barfmallow.
you would need about 4 boxes of cake mix. it only depends on how many layers you are making. that is a basic of 2 layers each.
I use butter for mine. It comes out of the oven very fluffy and light.
it just does. there is special items put in baking powder to do that. if u don't add it, the cake is hard and rocky. carbon dioxide gas is produced when baking powder NaHCo3 is heated in the oven ,this gas evolution makes the cake spongy and fluffy