Hi Shazana,

Try this;

1)       Use all-purpose flour instead of cake flour. Cake flour is lower in protein and results in a light, crumbly texture. It’s great for delicate cakes but not for brownies.

2)       Use cocoa powder instead of chocolate. This will make the texture less fudgy. Cocoa powder helps to give brownies their chewiness and density.

3)       Last but not least, do not over bake. It’s time to check for doneness when you start to smell the delicious aroma wafting through the air. Insert a toothpick in the centre and if it comes out with a few moist crumbs still clinging, you’re good to go. If you see wet batter then keep baking for a few more minutes.

There’s an excellent brownie recipe waiting for you at the recipe page. Happy baking!

Buttermilk, as the name suggests, is milk from the butter. It’s the slightly sour, residual liquid which remains after butter is churned. If you’re unable to get buttermilk commercially, you can make your own by adding one tablespoon of vinegar or lemon juice to one cup of regular milk. Or, just replace buttermilk with the same amount of plain yogurt.

Cornmeal is made from dried corn kernels that have been grounded into fine, medium or coarse textures. And yes, you guessed it right; cornmeal in its finest form is corn flour. Cornmeal is commonly used in batter for deep-fat frying. When a recipe uses calls for it this way, you may substitute with plain flour.

Hi Jun Hong, good things are to be shared. There are 2 recipes (Easy Chocolate Cake & Vegan Chocolate Cake) waiting for you at the recipe page. Happy baking!

How about good old muffins? Hop on to the recipe page for one that’s sure to fill the tummy and warm the heart.

 


Hi Jason. Try adding lemon juice to reduce the sweetness of the buttercream. Or, try chocolate buttercream instead. The bitter taste of the chocolate helps to mask some of the sweetness.

Seems like you’ve named it all. A cake that is firm textured is ideal, so that it won’t collapse under the fondant’s weight.

Hi Cecelia,

The no bake cheesecake recipe that’s printed on the inside of the cream cheese box calls for graham crackers. You can always substitute with any type of biscuit that you like; ginger snaps, chocolate mint, peanut crunch etc.