Elizabeth Bruenig

@ebruenig ↗

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Last Checked Sept. 11, 2021

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Wed Sep 08 02:14:10 +0000 2021

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Elizabeth Bruenig @ebruenig

the reason is that different batters can have different densities, different moisture levels, and different leavening agents/tendencies, meaning your layers could wind up lopsided, sunken, and/or pocked. not what you want! so you want a single batter with a chocolate addition. — PolitiTweet.org

Posted Sept. 8, 2021 Hibernated

Preceded By

Elizabeth Bruenig @ebruenig

this is a still from a short vid i posted earlier in which i marbled some cake batter. marbled cakes aren't hard, but they're a little tricky — it's not as simple as making your favorite yellow/white/vanilla cake and your favorite chocolate cake and swirling them together. — PolitiTweet.org

Posted Sept. 8, 2021 Hibernated

Followed By

Elizabeth Bruenig @ebruenig

and…voila! Those very 6” layers we swirled, baked, cooled, and split. https://t.co/a4zp0IcBpF — PolitiTweet.org

Posted Sept. 8, 2021 Hibernated