This has not been done as a cookbook of the month, right? (i did a 'search' ).
I am FInally going through this (multi-renewed) cookbook. So far, I've read some really cool tips about using potato starch and whipped cream to lighten and make more silky- cakes. But now i'm reading of her increasing sugar to moisten dry cakes. Taste-philosophy wise, this instinctively bothers me, because i am almost always trying to make things less sweet (adding coffee powder and various peppers to choco desserts; adding more salt....) Do any of you have my leanings and have read this book? Does Shirley like really sweet desserts(she IS southern, after all) :-}.........
p.s. isn't the use of brown sugar>white sugar a good way to add moisture to a baked good? Do you think you could have a successful flavored very lemon cake using demerara or light brown sugar instead of white sugar? (I don't care about cake color; depth of flavor interests me much more than color. ) She also recommends using lemon extract and that makes me very uncomfortable because of the fake taste of extract, have you created a very very lemony cake w/o lemon extract?