Do You Use the Word "Moist" to Describe Cakes?

Do You Use the Word "Moist" to Describe Cakes?


We got into the weirdest conversation here at the Sugar HQ; it was all about the word "moist." Turns out that a lot of people either hate it, or know someone who hates it. I don't have a problem with it, especially because I can't figure how else to describe a perfectly moist cake. How about you guys, what do you think of the word?

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