It makes
this usually light cake a bit more rich, but not in a bad way.
Not exact matches
«Making angel food
cake is one of the great acts of culinary faith», but with strawberries in a
light syrup faith is rewarded (it
usually is not).
Pairing a
light frosting like whipped cream with a dense pumpkin
cake actually works incredibly well, in spite of the fact that you
usually see pumpkin
cake with thick cream cheese icing.
This chiffon
cake is
light, moist and soft, unlike the ones that we buy from the bakeries which is
usually soft and
light but dry.
It's
light, not too dense, nor too sweet (I say that because I like less sugar in every sweet thing I eat, and I
usually put less sugar in my
cakes too — but I knew that the sugar in this recipe would help get the
cake all fluffy and so I went ahead), it's moist of course, and simply delightful.
Cakes are
usually a bit sweeter and
lighter in texture than quick bread (and the batter is
usually quite a bit thinner than this one), so you might want to consider adding more liquid and / or sweetener if you convert this into a
cake.
Frosting tip: I
usually do a crumb coat when frosting a dark
cake with
light colored frosting.
I
usually eat a
light protein and carb - filled snack such as tuna fish on a rice
cake or a slice of sprouted bread with natural almond butter.
This is what we
usually use in
cakes back home in Turkey I think the yogurt makes it
lighter, moist and gives a lovely aroma!!
Some
lighter than others, but desserts nonetheless and while I'm
usually not one who needs a literal representation of holidays with marzipan molded into carrots or
cakes in the shape of the Easter bunny, I love the beautiful, understated ways these bakers have incorporated an Easter vibe into their confections — and come on... those bunny cupcakes are just adorable.