Mistake: Substituting store brands
Prepare the recipe as directed, and use name-brand ingredients. Store brands of sugar are often more finely ground than name
brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat,
and flours more hard wheat, making the cake heavy.
- Pictured Recipe: Lemon Pound Cake with Mint Berries and Cream
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