Sugar generally just affects the taste of the cake, not really the look. Brown sugar may darken the batter slightly, but not by very much at all.
Sugar is not a leavening agent. It only determines the sweetness of a recipe.
in milk the sugar percentages is medium while in cakes it is high since of the ingredients have sugar or a sweetener in them. and when baking cakes we can add e.g bananas which already contain sugar.
Cakes and pastries are generally sweet, sugar is a sweetening agent. Sugar added to cake makes it sweet.
Macey has poured 7/10 cups of sugar in both cakes.
Butter, flour, sugar, and eggs are all ingredients in cakes and funnel cakes
Yes you can use eggs in diabetic friendly cakes. The problem diabetics face is related to sugar. As eggs contain will not affect sugar levels, they are fine.
Yes they are , they contain a lot of amount of sugar , and are a main source of sugar .
Sugar free cakes contain fewer calories than regular cakes because they are made with artificial sweetener instead of sugar. This simple substitution reduces the number of calories in the cake, but also affects the taste.
Bakeries
Caster sugarflouricing sugar / confectioners' sugar / powdered sugar
I don't actually think that cakes effect the earth but i know the packiging can
Honey-cakes, sugar-cakes. Note: the word is used by itself as a plural. There is no singular.
All cakes contain fat because it contains eggs, which has lots of fat.