Hello fellow foodies! I stumbled upon ChefTalk looking for information on creating the perfect formula for a white cake recipe. Although I recognize there are only 6-7 basic ingredients I am trying to figure out the best method to provide superior texture and appearance. My education is in consumer foods and nutrition. I work as a food and consumer science lab technician for a company that is focused on design and development of cooking products and the effective support of current production cooking appliance models. I contribute input for new concepts in cooking and assure the performance of new and existing products by means of cooking and baking tests. Besides the day to day performance tests I do at work, I also get to work on some bakery science. Which is really cool and has completely and fully sparked my curiosity in foods. I look forward to reading through all the great information posted on this site. It appears I have met a neat community common love. Any advice on helping me learn to create recipes for cakes... How one ingredient differs from another, etc Happy cooking and baking!