Shout out to the the food scientists that create delicious boxed cake mixes! Why’d I add the cake mix before the wet ingredients? I have no idea, deal with it 😆 *This is not sponsored by Big Boxed Cake or any of its subsidiaries | Food Science Babe
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Shout out to the the food scientists that create delicious boxed cake …
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593K views · 675 reactions | This cake was 3D printed using seven simple ingredients blended into pastes. The result was a layered flavour that "hits you in different waves", says Jonathan Blutinger at Columbia University in New York. Footage: Jonathan Blutinger / Columbia Engineering | New Scientist | Facebook
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593K views · 675 reactions | This cake was 3D printed using seven …
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Jannat | Your Baker Bestie❤️🫶🏻 on Instagram: "Here’s everything you need to know about the Reverse Creaming Method👇🏻 Most recipes start with creaming butter + sugar. Reverse creaming flips that completely. How it works: You start by mixing all your dry ingredients with the butter. The butter coats the flour first, which slows down gluten formation … and later you add wet ingredients to the dry mixture. This gives you: • A tighter, finer crumb • A soft, melt-in-your-mouth texture • Cakes that
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