I must say this site is fantastic! I am a self taught baker so there are a lot of things i dont know, one is buttermilk, i dont think it is sold where i leave in nigeria (makurdi). Does anyone know what i can substitute for buttermilk, i have to try some recipes but buttermilk is my stumbling block. HELP
Yes it is! Erima, thats correct. According to Niska and PrimaCakesPlus, you can use lemon juice or vinegar along with milk. You will get a lighter/moist cake.
In addition some other great baking tips are sifting your flour about three times. Lift your sifter a bit high when sifting to incorporate more air. Also, depending on the cake recipe(s), you can add oil for a more moist cake and before covering your cakes with fondant, you can mix water and sugar together and a flavouring of your choice, probably in a squeeze bottle and randomly squeeze over your cake(s).
The foregoing and more are great tips for cakes. Cake baking and decorating is also like an adventure and we learn nearly everyday, via other decorators, online, bakers etc as we go along. I hope I was of help to you.
Welcome to cakes decor Erima. In response to your question, buttermilk is the liquid left, after churning butter out of cream. It can be substituted using yorghut, volume for volume (a cup of yorghut = a cup of buttermilk) or adding 1 tablespoon (15mls) white vinegar to 250mls of milk – allow to stand for 10 minutes before using or adding 1 – 3/4 teaspoon of cream of tartar to a cup (250mls) of milk.
I had the same question not long ago, this is the way to go. If you have regular cow’s milk (I like to use 1% milk) and white vinegar, you can easily make the buttermilk yourself.
To make one cup of buttermilk, place one cup of milk in a dish (use a liquid measuring cup to allow for easy pouring afterwards). Add one tablespoon of vinegar, and stir. Allow the milk to sit for about five minutes. Then, use immediately, or place in the refrigerator until ready to use. If you do not have any vinegar, you can use lemon juice in place of the vinegar.