Ammie (
amielleon
) wrote
in
mark_asphodel
2013-01-28 03:15 am (UTC)
no subject
Oh, I just use real sugar and plain unbleached flour. It works fine.
The one tweak it does not handle well is frosting. The sweetness of the cake is fine by itself, but once it has frosting for competition, it doesn't work.
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no subject
The one tweak it does not handle well is frosting. The sweetness of the cake is fine by itself, but once it has frosting for competition, it doesn't work.