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As someone with a began baking company in the making, I am trying to get as much information I can from this amazing place.
So here I go.

I have currently three types of cakes for sale, chocolate-coconut, chocolate-orange, vanilla and passionfruit-banana.

The coconut one, I use coconut milk in the recipe. It is by far the one with the best texture. It is super spongy and soft and feels like a kiss from the Angels, and not just because I make them.

But the others, I use water as the binding liquid. Mainly because it worked well and it was inexpensive to start off. These have great taste, but they aren't as fluffy as the coconut one. So I was wondering, is it a good idea to replace the water in these with almond of coconut milk? Will that be what makes the difference in the textures? If so, why? Or why not?

Thanks a million!
Saturday, August 06 2016, 09:41 AM
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