I have a question about the recipe "Candied Lemon Sheet Cake" from thirschfeld. powdered dry milk - can I sub regular milk, not powdered?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
All the way from Brazil.
Spiced Coconut Milk Pudding
7 Almost-Free Ways to Make Your Table Look Uniquely Amazing
Mediterranean Kitchen Mats in Bold New Patterns
8 Steps for a Clean Pantry
Off-the-Beaten-Path Picks for Mom