milford
Cook
I am interested in using sugar substitutes for certain bakery recipes. I have Splenda and Zing. Both use half as much as regular sugar. (1 cup sugar=1/2 cup Splenda or Zing.)
Since you're not using a full cup in volume, what happens to the missing 1/2 cup of volume? How will that affect a cake recipe?
Since you're not using a full cup in volume, what happens to the missing 1/2 cup of volume? How will that affect a cake recipe?