I have a question about the recipe "Candied Lemon Sheet Cake" from thirschfeld. powdered dry milk - can I sub regular milk, not powdered?
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Oftentimes when a recipe calls for a dried ingredeient as opposed to a wet one is that the ratio balance gets skewed with too many liquid ingredients. I might ask Google what 1 ounce of dried milk milk = in liquid. Direct substitutions are tricky and generally not advised. But when a cake is baked in a long flat vessel, as is usually the case with "sheet cakes," liquid batters fare better than in deeper vessels.
Please enter a valid email address.
Well played. You deserve a cookie.
Lots of announcements, lots of sweets
Your Weekend Reading List
A Sink Story
New Nonstick Pots
Boost Your Green Juice
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.