November 28, 2010 - 4:22pm
Trimoline
Several times when I have wanted to make cakes from AB&P I have given up because one of the ingredients is Trimoline. Wikipedia says it is an invert sugar and suggests honey as a possible substitute.
Could one of the commercial baking members please advise me as to the equivalent weight of honey or another substitute for cake recipes? Or whether it can simply be left out?
Patsy