This helps to
keep cakes moist.
Also great tip on
keeping the cake moist, mine dry out so bad.
The chocolate melts pretty gently in the microwave, and helps to
keep the cake moist as it cooks — and as it cools.
She would dump a can of cherry pie filling into the batter of chocolate cake mix, and it would
keep the cake moist too.
Ground almonds and buttermilk
keep this cake moist and tender for days — it's actually better made a day ahead so the flavors have a chance to develop.
The drizzle also
keeps the cake moist, preventing it from drying out too much whilst providing an additional boost of flavour.
(The milk in this batter helps
keep the cake moist.)
A healthy dose of yogurt
keeps the cake moist while the zest of two lemons lends a deep, lemony flavor.
What's more, and this is great if like me baking is your second language, the nut butter helps to
keep the cake moist.
The slow cooker
keeps this cake moist and rich - tasting without eggs, dairy, or too much fat.
Although beets are typically used in salads or savoury recipes, I think they perfectly compliment dark chocolate with their earthy sweetness and
keep this cake moist and naturally sweet.
And it does help to
keep this cake moist.
I like to eat almond butter on apples, or use it in baking to
keep cake moist.
They lend a slightly earthy flavor but mostly
keep this cake moist without butter or oil.
Not exact matches
If you give it a go let me know how it turns out Because this
cake has so much fruit in it, especially from the clementines it stays pretty
moist for a long time, but
keeping it in an air tight tin will help
keep it
moist for longer.
The perfect blend of all purpose gluten free flour and cornstarch
keeps this
cake from being dense even though it's
moist and rich.
Back last summer I shared a buttermilk lemon
cake that was slightly different from the one I'm sharing today because that recipe had buttermilk added the batter to
keep it
moist and the
cake was drizzled with a simple lemon sugar icing.
The
cake will really be so
moist that it
keeps for days, just sitting there on the counter, loosely covered (if you have a cloche that fits over a
cake plate, that's perfect, but some plastic wrap will do just fine).
I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and
moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not
keep up... anyway the xanthem gum measurements for
cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and
cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?
Full of great banana flavor, lightly sweetened with just enough sugar to
keep it super tasty, but not so much that it tastes like
cake, and lightened up with a little Greek yogurt to
keep it nice and
moist and a few tablespoons of butter to maintain that delicious flavor.
Not only that — it was such a
moist cake that it
kept breaking when I tried to move it from the cooling rack to the serving tray.
Almond works so well in
cakes as it helps to
keep them
moist and delicious.
The secret to great heath bar
cake is the caramel infusion of the
cake layer which
keeps it nice and
moist and delicious!
On that note, I decided to
keep the layers in this cherry crisp
cake simple — three layers of a wonderfully
moist, vanilla
cake.
I'd imagine it would
keep the
cake really
moist, besides the tasty flavor...
The almonds, orange juice and yogurt
kept the
cake nicely
moist and the flavours were clear and fresh and worked beautifully in combination.
It helped
keep the
cake super
moist and from burning.
Flavor-wise, pumpkin is a natural fit with cornbread, and makes a great baking ingredient in general, as it
keeps muffins (and
cakes, donuts, quick breads etc.) incredibly tender and
moist — no dry, crumbly cornbread here!
The
cake is made with Golden Barrel Coconut Oil to
keep it
moist and delicious.
The apple
keeps this
cake very
moist.
Sour cream in the batter not only makes the
cake rich and
keeps it
moist, it also allows the lemon flavor to really shine through.
It seeps into the
cake and
keeps it very
moist for days.
A quick stir - in of grated carrots not only makes these easy drop cookies reminiscent of spicy carrot
cake, it also adds sweetness and
keeps these cakey cookies
moist.
It also makes a great secret weapon when it comes to
keeping your
cake tiers
moist.
The courgettes
keep this
cake deliciously
moist and the cardamom and lemon add in good flavours.
While I can suggest that you use meringue to help give cookies structure without having them crumble when picking them up, or that you use applesauce in
cakes to
keep them
moist.
It was
moist, and
kept fresh for days in a
cake taker.
This will help
keep the
moist cake from melting the color off the M&M s too quickly.
Applesauce gives the carrot
cake a really nice flavour and
keeps it
moist.
Buttermilk
keeps the
cake nice and
moist, and apples are both grated and stirred into the batter, and laid out on top of the
cake.
This
moist cake keeps beautifully for a day or two after you make it (read: less work on Thanksgiving Day).
It's dense,
moist, and not overly sweet: leftovers
keep very well in the refrigerator, or cut unfrosted
cake into slices, wrap tightly, and freeze for later.
Olive oil and almonds
keep this gluten free
cake moist.
What resulted was the fluffiest vanilla almond
cake, flavored with a touch of almond milk and vanilla extract,
kept soft and supple with a little cornstarch, with a baking time that, despite using only egg whites,
kept the crumb
moist.
I baked cookie
cakes for 11 minutes and it seemed to
keep them nice and
moist.
This soft and
moist banana bread will satisfy ALL your chocolate
cake cravings while
keeping it much healthier!
I
keep coming back time and time again to make these lovely little
moist cakes.
Hi Renee, this
cake is
moist already so using almond flour you may have to
keep it in the oven longer.
Incredibly delicious old - fashion coffee chocolate
cake with coffee chocolate ganache made with a secret ingredient that
keeps it
moist and tender and brings out all the wonderful flavors!
Well, the reality is that carrot
cake typically isn't that healthy at all with it's cream cheese icing, copious amounts of sugar and butter which
keeps it super
moist!