Hi everyone! Hoppe you all had a nice Easter.
I am looking for a cake recipe that uses bread crumbs instead of flour as the "carb" component...I currently have an excess of bread crumbs, only they are from a sweet bread (so much for breading schnitzels!).
This on-time post comes to you courtesy of a strained back (mine) which is preventing me from doing anything else on this unfairly beautiful first day of the Memorial Day weekend. However, it comes to mind that there is very little a good cake won't fix, so I'm looking forward to this week's bake -- yellow cake! I hope I haven't just jinxed it for myself.
Hey everyone. This is my first post on this site and hopefully I'm in the right forum/subject area. I'm new to baking things and its my new found love. That being said I am a fitness enthusiast so I try to use receipes more aimed towards bodybuilders. Anyway, to the problem at hand.
1) As far as I can tell, the pumpkin (puree) here is used to add moisture and not particularly for the taste. I don't have puree on hand but I do have some apple sauce. I was wondering if I could substitute the apple sauce for the pumpkin puree? (the whey protein powder is very drying)
Hey there TFL community,
I am planning a wedding for September in Charlotte, NC and was wondering if anyone might be able to recommend a baker or two that I could check out for the cake.