— Eduardo Herbert

This is an interesting question in that it is, um, uh, pretty generalized, um, you know, when it comes to baking, we are, uh, working with a formula and, uh, you know, the formula, uh, is typically sees, uh, particular, uh, ratios between ingredients and, and the way that they function and react to each other. And, um, you know, what I'm gonna suggest here is there's just too many moving parts, uh, with, with a, a question of this nature. What I would suggest, Eduardo, is, um, you know, if you have a place to start, uh, you know, in terms of a recipe or a couple of recipes, um, then, you know, we can look at it, uh, uh, those side by side and start to, uh, kind of tease apart the, the function of different, uh, ingredients, uh, and, uh, you know, see how you can adjust one to make it look like the other. Okay? Now, in terms of moisture in a cake, um, generally it's gonna be oil content. Okay? And so if you wanted to start tinkering yourself, uh, you know, with the, the recipe, uh, or the formula, then you might increase, you know, the oil content, um, which is a, a common source source of moisture for many cakes. But again, it just depends on the cake and what's, what else is going on inside, uh, of that recipe or formula. So, um, again, play with it, uh, by adding oil. Uh, and when you get to a point when you wanna reach out to us, uh, we're at support Rouxbe.com. The more information you can include, the better. Thank you.