Central Florida Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Is dry milk the same as evaporated milk?
And if a frosting recipe calls for evaporated milk and I use regular 1% milk would that be ok? I found a recipe in the paper this morning for a cake that looks very good. I think I have all of the ingredients too which of course makes me want to make it, but I've never made a cake from scratch. All of this cupcake talk has me craving cake of any kind!
TIA!
Re: Is dry milk the same as evaporated milk?
i don't think so...it's either evaporated or sweetened condensed that's really thick. I would play it safe and get a can of evaporated milk - they're like 50cents at the store.
What kind of cake is the recipe for? I made cupcakes yesterday because of all the cupcake talk! lol
Evaporated milk has some of the water removed, so it's creamer and a little thicker than regular milk. Sweetened condensed milk is alsmot like a syrup it's so thick. There are some substitutions you can use, but using regular milk will probably make the icing too thin. This explains it better than I can: http://www.ochef.com/664.htm
HTH - let us know how they turn out. All these cupcakes on this board recently.......must.......resist......
MAN...now I want cake. Ever since our wedding when we had an almond flavored cake I want some. I was thinking about just baking a yellow cake and putting some almond extract in it. Maybe one of these days.
I am not much in to baking either. It's way to precise for me. I prefer cooking....I never follow recipes.
Mmm...an almond flavored cake! That sounds good! I bet you could replace the vanilla extract in the recipe with almond.
Deb - I actually have a recipe for a cake that uses almond extract and it is DELICIOUS! I'll have to find it for you. (Or better yet, I'll make it for the next time you come up!)