in most of the cakes ive baked I've needed between 180g and 225gi hope this helps but you might need to check a recipe book
To make a one-layer cake, you would need one-third of the amount of sugar used for a three-layer cake. Since a three-layer cake requires one half of a cup of sugar, you would need one-sixth of a cup of sugar for a one-layer cake. This is calculated by dividing the total sugar by three.
You will get really fat and sick... yuck!
lots
I have tried it and dosent make much of a diffrence!
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 a basic ingredient in cake. It provides volume and texture as well as sweetness. Cakes baked with sugar substitutes sometimes lack density and texture in spite of their artificial sweetness.
A good recipe for a diabetic safe carrot cake would be one that uses artificial or natural sweeteners as opposed to sugar. artificial sweeteners tend not to raise blood pressure as much as sugar does.
Some suggestions to make a cake for a diabetic would be to use instead of regular sugar, use Splenda instead. I'm not exactly sure how much sugar you can take in so if you need to substitute items such as eggs for egg whites then that would be fine.
It's Red velvet if that helps
Macey has poured 7/10 cups of sugar in both cakes.
Its not the cake its how much you eat of it.
'cake appetite' is an expression. it means that someone likes cake so much, they would eat cake for each meal.