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Customer complaint about dry cake changed my mixing routine for good
I used to overmix my batter because I was scared of lumps. A regular at my stall in Austin told me my red velvet was dry and crumbly, not moist like she remembered from last spring. She was right, I checked my method and I was beating it for almost 2 full minutes after adding flour. Now I stop as soon as the streaks disappear, about 15 seconds less total mixing time. The texture came out night and day better on my next batch of 12 cupcakes. Has anyone else gotten a blunt review that made them adjust a habit they thought was fine?
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