I don’t suppose 2 Tbsp shall be sufficient to provide the flavour although. If you can find freeze-dried mango powder that would be perfect. Or make a mango curd as a filling. How excessive should this cake be in the long run? Trying to determine if I need to double the mixture for my son’s 1st birthday. Just double wrap the cooled cake layers in plastic wrap and freeze for up to three months.
I like my cake and cupcakes to be gentle and moist. I mostly ask this as a result of I subbed buttermilk for milk in a special cake recipe and googled tips on how to adjust the quantity of baking powder. I adopted these directions and made a very flat cake. That recipe was written for milk so I decreased baking powder quantity and added some baking soda. Sorry for the lengthy explanation.
- The batter is