You’ve heard the phrase, “Baking is a science;” it’s true. Just know that baking soda and baking powder are not the same thing. You can make any recipe your own by tweaking certain ingredients to your taste, so long as you maintain certain wet to dry ratios and observe measurements.
Does a recipe call for vanilla extract? Try almond extract or coconut extract if you think those flavors will work. If a recipe calls for liqueur, use one you have on hand if it will complement the recipe. Substitute one chopped nut for another. Eliminate raisins if you hate them. You can easily create your own signature desserts by using recipes as your scientific formula and your taste buds as your guide.
[…] placed one half on the cake stand, cut side up and smeared on some strawberry preserves. This is an interchangeable ingredient. Use whatever jam, jelly, preserves you like. I used strawberry preserves because I’m really […]