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A question about a recipe: Honey Cake with White Brigadeiro Filling Covered with Chocolate Ganache

Is the milk 1%, 2%, whole (4th ingredient)? I just want to make sure I use the right percentage for the cake consistency.

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With the richness of the rest of the recipe I would assume whole milk. All others would make the consistency change, thereby changing the cooking time

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Miranda is a contributor at Food52.

added about 2 years ago

When a recipe doesn't specify as to the percentage of milk, I always assume whole.

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