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Reply to "Turning a cake recipe from sweet to savory"
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[quote=Anonymous]Not sure why this was revived, and eyeroll to the OP who won’t share the recipe if they’re still around but I’ll bite: Sugar is structure and flavor. It’s in the liquid category of ingredients. I suggest you cut the sugar by 3/4 and substitute sour cream or Greek yogurt for the rest. If it’s still too sweet, cut back more sugar. If it’s too dense, cut back on the sour cream. Keep playing with proportions until you get it right. [/quote]
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