Bakers Are Getting Younger, And Ingredients Healthier

People love cakes. Doesn’t matter the type. And they love baking them. Cake
will always be a comfort food.

That doesn’t mean people want their cakes filled with junk.

Anne Byrn, author of “The Cake Mix Doctor” books, says she’s noticed a change in
what her baking students across the country want. (She teaches at Publix cooking
schools in Sarasota and Tampa on Jan. 28 and 29.)

First, they want to know how to make cakes with healthier ingredients.

“I think we’ve learned that you can enjoy great desserts but that there are
substitutions you can make that don’t sacrifice flavor and still give you that
same rich experience and mouthfeel.”

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The Tampa Tribune