keilexandra's Profile

Another de-lurker here. I'm really a non-baker, having made zero scratch cakes and only a few mix cakes. One major reason: butter ALWAYS requires a special trip to the store, and milk often does. We are a traditional Asian household that uses very little of those two ingredients in everyday cooking. I think we probably go through 1-2 sticks of butter -annually-. Someday I definitely want to try an oil-based scratch cake, but the recipes remain intimidating.

Another caveat on the original experiment: measuring dry ingredients while creaming/mixing other ingredients REQUIRES a stand mixer, and that's a non-insignificant amount of time.