Fresh from the Sugar* Oven
I’m sure any baker out there can attest to the fact that there is nothing more irritating than getting halfway through a recipe only to realize you’ve run out of, or forgotten to pick up, a key ingredient. And yes, while this can be avoided by prepping all your ingredients before you start mixing (don’t think we weren’t paying attention in class when we learned this), sometimes you’re whipping up a last minute order on the fly and only realize midway through that despite crossing your fingers and searching your pantry for the 3rd time, another bag of confectioners’ sugar won’t magically appear.
Not to worry, thanks to Martha Stewart’s handy little guide of substitutions, I won’t need to drop everything and run out to the grocery store next time I’m out of a few baking staples.
Missing… Substitute… Cake Flour All-purpose flour. For every 1 cup all-purpose flour, add 2 tablespoons cornstarch Buttermilk “Soured” milk. For every 1 cup whole milk, add 1 tablespoon lemon juice or white vinegar Superfine Sugar Granulated sugar. Process granulated sugar in a blender/food processor until powdery, about 1 minute Confectioners’ Sugar Superfine sugar. To every 1 cup superfine sugar, add 2 tablespoons cornstarch Light Brown Sugar Granulated sugar. For every 1 cup granulated sugar, add 1 tablespoon light molasses Dark Brown Sugar Granulated sugar. For every 1 cup granulated sugar, add 2 tablespoons dark molasses