8. Go darker. Of course, it just depends, but consider dark cocoa powder. Hersey makes one that sometimes appears on the shelves of regular grocery stores, and it's good stuff.
9. Adjust for altitude. Try the recipe as is the first time, and you may find it works perfectly. If there's room for improvement though, try tweeking for better rise. I slightly reduce sugar and baking powder, up the liquid a little, and toss in an extra egg. If you're going to adjust for altitude yourself, however, it's worth your while to visit the CSU Extension website for more precise advice.
10. Practice makes perfect. People are usually quite happy to eat your mistakes, but when it needs to be the best cake ever, do a recipe you've made wonderfully before.
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