Chuck

Yeah, that's what they say, right?

Yeah, and like when you're following a recipe, if you've never baked a cake before – And it says cream the butter and sugar or sift the flour. You can't just say, like, I don't have a sifter, so I'll just throw the flour in here. Like, your cake is screwed.

Yeah, and like when you're following a recipe, if you've never baked a cake before – And it says cream the butter and sugar or sift the flour. You can't just say, like, I don't have a sifter, so I'll just throw the flour in here. Like, your cake is screwed.

Yeah, and like when you're following a recipe, if you've never baked a cake before – And it says cream the butter and sugar or sift the flour. You can't just say, like, I don't have a sifter, so I'll just throw the flour in here. Like, your cake is screwed.

I mean, I guess if you're a master baker and you know what you're doing, you can do something in lieu of something else. Sure. But if you're just an ordinary non-professional baker at home, just follow the recipe and do what they say.

I mean, I guess if you're a master baker and you know what you're doing, you can do something in lieu of something else. Sure. But if you're just an ordinary non-professional baker at home, just follow the recipe and do what they say.

I mean, I guess if you're a master baker and you know what you're doing, you can do something in lieu of something else. Sure. But if you're just an ordinary non-professional baker at home, just follow the recipe and do what they say.

True, unless you're making a traditional South Georgia salt cake.

True, unless you're making a traditional South Georgia salt cake.

True, unless you're making a traditional South Georgia salt cake.

Oh, so that was an old recipe?

Oh, so that was an old recipe?

Oh, so that was an old recipe?

Yeah. And so in other words, you couldn't just put the mixer on with your eggs and leave. No. And go get on social media.

Yeah. And so in other words, you couldn't just put the mixer on with your eggs and leave. No. And go get on social media.

Yeah. And so in other words, you couldn't just put the mixer on with your eggs and leave. No. And go get on social media.

Yeah, like when you slice a piece of cake, not so much pound cake because it's way more dense or other non-floured cakes, but your standard birthday cake, you slice it up and you see those pockets, those holes, those are air holes. Those were where the bubbles were.

Yeah, like when you slice a piece of cake, not so much pound cake because it's way more dense or other non-floured cakes, but your standard birthday cake, you slice it up and you see those pockets, those holes, those are air holes. Those were where the bubbles were.

Yeah, like when you slice a piece of cake, not so much pound cake because it's way more dense or other non-floured cakes, but your standard birthday cake, you slice it up and you see those pockets, those holes, those are air holes. Those were where the bubbles were.

Fat source, very important. Sure. Fats improve the texture of a cake, allow it to be moist, flavorful, because we all know fat tastes great, and butter improves. You know, people can use shortening, which is good. Margarine is good. Cooking oil, this can all be used. But for me, just get some real butter. And I say that for all foods. I went on a butter, not a kick. No, no, no.