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- Joined Dec 22, 2009
Hi. I used to be an apprentice baker and the bakery I worked at used fluid flex for their white cakes, I haven't had much experience with white cakes but I liked how the cake came out and want to make a white cake this Christmas, however I researched fluid flex and it doesn't sound like I'm going to be able to buy it anywhere. What can I substitute for fluid flex for the best results and that can be bought in most local stores (shoprite, foodtown, pathmark, ect)?
Also if I do use a different shortening can I still use the same cake recipe or should I use an entirely different one? if so please post suggestions, preferably with serving size.
My current recipe is below although I could have the wrong recipe since I forgot to label it and it needs to be adjusted for 1 cake, any suggestions on how much to reduce it would be appreciated, otherwise I plan to compare the amount of flour to my blackout cake recipe and adjust it to a similar size.
-----------------------------------
12 lb sugar
10 lb cake flour
10 oz baking powder
4 oz salt
3 qrt fluid flex
5 lb milk (may be quarts or gallons even, not sure, this recipe was written down badly, any suggestions?)
vanilla
lemon? (can't read it)
15 eggs
-----------------------------------
As you can see my recipe may be wrong because its hard to read my old recipe so maybe I should try another, what do you think?
Thanks in advance.
Also if I do use a different shortening can I still use the same cake recipe or should I use an entirely different one? if so please post suggestions, preferably with serving size.
My current recipe is below although I could have the wrong recipe since I forgot to label it and it needs to be adjusted for 1 cake, any suggestions on how much to reduce it would be appreciated, otherwise I plan to compare the amount of flour to my blackout cake recipe and adjust it to a similar size.
-----------------------------------
12 lb sugar
10 lb cake flour
10 oz baking powder
4 oz salt
3 qrt fluid flex
5 lb milk (may be quarts or gallons even, not sure, this recipe was written down badly, any suggestions?)
vanilla
lemon? (can't read it)
15 eggs
-----------------------------------
As you can see my recipe may be wrong because its hard to read my old recipe so maybe I should try another, what do you think?
Thanks in advance.