2006-09-28 07:46:39 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Its the process of the fat being incorporated into the product.
Cake has a liquid fat; like oil mixed in thus giving a batter consistency when cooking and a cake like texture after.
Biscuits have a solid fat, like lard or butter cut into the dry ingredients leaving little pieces of fat covered in the dry incidents. So when it cooks the fat melts and produces a biscuit.
So each ingredient will stale different too.
2006-09-28 07:52:43 · answer #1 · answered by chrissy b 2 · 0⤊ 1⤋
Although both have more or less same ingredients but Cakes have much more percentage of Eggs than biscuits therefore the egg part gets drier quickly with time and makes it hard on the other hand buiscuit absorbs more moisture and becomes soft.
2016-03-18 02:24:06 · answer #2 · answered by ? 4 · 0⤊ 0⤋
Only happens in Britain.
In the States, cookies absorb water from the air, and cakes lose water to the air.
2006-10-01 10:12:07 · answer #3 · answered by Anonymous · 0⤊ 0⤋
It has do w/ loosing/gaining moisture.
Like when brown sugar gets hard you put a piece of bread in it to give it the moisture from the bread. The sugar gets soft again as the bread gets hard from loosing it's moisture.
2006-09-28 07:56:05 · answer #4 · answered by BigTip$ 6 · 0⤊ 0⤋
water content in the mixture...cake is moist and it gets hard as water evaporates...crackers have little watter so they will absorb water from the air and get soft
2006-09-28 07:54:34 · answer #5 · answered by nicole 6 · 1⤊ 0⤋
It has to do with the amount of butter or fat in a recipe.
2006-09-28 07:47:50 · answer #6 · answered by rltouhe 6 · 0⤊ 0⤋
0kayyy..huh..mine do the opposite..my recipes must be backwards!
2006-09-28 07:54:09 · answer #7 · answered by Kay 5 · 0⤊ 0⤋