Anyone own one?? Or opening one. I have been decoratin gou tof my house for a little while but really would love to open a little bakery. Any tips or suggestions. I have 2 kids and one is little…Continue
"Just wanted to mention that I made the lemon cake using WASC recipe using lemon cake mix, lemon instant pudding and lemon extract. Twice my cake stuck fast, half in pan and half came out, the third and last try I put the parchment paper in bottom of…"
"It wouldn't have been the lemonade concentrate, but substituting milk for sour cream would have changed your batter considerably. Batter would have been a lot wetter and loose. Changed how it baked. If you substitute in a recipe it must match…"
"I baked at 350 in a 10 x 3 pan, not sure what I did wrong, I used milk instead of sour cream, next time I think I will try eliminating the pink lemonade concentrate, and use sour cream and see what happens."
"I baked mine slow...325 d in 10" x 3" took 50-60 minutes. Cake rose fine, but does tend to shrink a little after cooling down. But maybe 1/4-1/2" only. Maybe your oven bakes hot. My last one did...shouldn't have been your…"
"June, I actually used everything in your recipe but it didn't rise much and the outside got dark while inside wasn't quite done, I'm thinking I had too much liquid maybe? it's a bit strong flavor too, I think I shouldn't…"
"1/2 cup of lemon juice will replace the frozen, and if eliminating the lemonade pkg, just add some lemon zest and perhaps a little more sugar to replace the sugar in the pkg.
It's all about the tart lemon flavour, whichever way you add it and…"