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HOW TO MAKE A QUALITY BATTER FOR CAKES
1. Correct measurement of the ingredients;
2. Proper creaming of the butter and butter should be at room temperature;
3. Mix Butter into Flour: Method start with the dry ingredients alternately with the wet ingredients and end with the dry ingredients; DO NOT DUMP everything at one time. DO NOT OVERBEAT/ AVOID OVERMIXING the batter;
4. Do Not Over Bake;
5. Use quality ingredients, healthy and non carcinogenic;
6. In panning: 3/4 filled on your bakeware avoid reaching the brim.
This is my own personal bakers formula, personally studied and tested through the years. An heirloom which I would love to share to everyone. Enjoy!!!
SALADMASTER HEALTHY COOKING/HEALTHY BAKING!