Can you use a too runny cake batter for anything if it can't be used for cake?
I am a Baking and Pastry Student and my team was in charge of making 40 two-stage chocolate cakes. Unfortunately, due to scaling issues, the batter was basically liquid. We tried to add the remainder of the mis-scaled ingredients but the batter still couldn't be used.
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3 Comments
I can't wait to hear what others here suggest. And to hear what you end up doing! ;o)