Chuck

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.

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.

I am on a butter kick. I went on a butter, a boycott of sorts for a while. Like real butter. But now I'm back on butter.

I am on a butter kick. I went on a butter, a boycott of sorts for a while. Like real butter. But now I'm back on butter.

I am on a butter kick. I went on a butter, a boycott of sorts for a while. Like real butter. But now I'm back on butter.

Yeah, sure.

Yeah, sure.

Yeah, sure.

Right. And all these fat sources, they can be used sometimes together or swapped out for butter. But again, you've got to know what you're doing. You can't just say, well, I'm not going to use butter. I'm going to just use the same amount of cooking oil as melted butter.

Right. And all these fat sources, they can be used sometimes together or swapped out for butter. But again, you've got to know what you're doing. You can't just say, well, I'm not going to use butter. I'm going to just use the same amount of cooking oil as melted butter.

Right. And all these fat sources, they can be used sometimes together or swapped out for butter. But again, you've got to know what you're doing. You can't just say, well, I'm not going to use butter. I'm going to just use the same amount of cooking oil as melted butter.

That's right. Sweetener. I was about to say sugar. Instead of sweetener. Might as well, though. But let's be honest. You can use honey and stuff. You can use agave, artificial sweetener. But sugar is the best thing to use, in my opinion. It bonds best to water molecules. It's really going to help. That'll help everything be nice and moist and soft. And you don't want to overdo it, though.

That's right. Sweetener. I was about to say sugar. Instead of sweetener. Might as well, though. But let's be honest. You can use honey and stuff. You can use agave, artificial sweetener. But sugar is the best thing to use, in my opinion. It bonds best to water molecules. It's really going to help. That'll help everything be nice and moist and soft. And you don't want to overdo it, though.

That's right. Sweetener. I was about to say sugar. Instead of sweetener. Might as well, though. But let's be honest. You can use honey and stuff. You can use agave, artificial sweetener. But sugar is the best thing to use, in my opinion. It bonds best to water molecules. It's really going to help. That'll help everything be nice and moist and soft. And you don't want to overdo it, though.

You want to use, again, the right amount of sugar because not only could it affect the taste, but it could make the texture. It could be too tough.

You want to use, again, the right amount of sugar because not only could it affect the taste, but it could make the texture. It could be too tough.

You want to use, again, the right amount of sugar because not only could it affect the taste, but it could make the texture. It could be too tough.

For sure.

For sure.

For sure.