Thinking how to use Honey to bake your cakes instead of Sugar? then read on…
Quickly, here are a few points to consider and implement straight away.
Honey a great substitute for refined sugar but did you know it is actually sweeter than sugar? is is there for necessary to know the following.
1. Use less honey than sugar
Because honey is sweeter than sugar, the rule of thumb is 3/4 cup honey for every cup of sugar. If the recipe calls for less sugar than one cup.
2. Add baking soda
When your recipe calls for at least 1/4 cup sugar, you’ll need to add a pinch of baking soda. Why? Baking soda reduces the acidity of the honey and adds lightness to your baked goods, which is needed because honey is more dense than sugar.
3. Reduce the liquids
Using more than 1 cup of honey? Lessen additional liquid ingredients by 1/4 cup for each cup of honey you’re using (starting with the first cup). Honey retains more moisture than sugar, so there’s no need to add extra milk or water.
4. Lower the temperature
Honey causes baked goods to brown up faster than sugar does. Lower your oven temperature by about 25°F to prevent too much browning.
5. Dark or Light honey?
The darker the honey, the stronger the taste. Choose something light and neutral that won’t overpower the flavour of your delicacies.
Below is the Billy Bee handy Converter.
| SUGAR | HONEY | REDUCED LIQUID | BAKING SODA |
|---|---|---|---|
| 1 Tbsp (15mL) | 2 tsp (10mL) | no need | no need |
| 2 Tbsp (30 mL) | 1 Tbsp 1 tsp (25mL) | no need | no need |
| 1/4 Cup (50mL) | 2 Tbsp 2 tsp (40mL) | no need | 1/8 tsp (0.5mL) |
| 1/3 Cup (75mL) | 4 Tbsp (60mL) | no need | 1/4 tsp (1mL) |
| 1/2 Cup (125mL) | 1/3 Cup (75mL) | 2 tsp (10mL) | 1/4 tsp (1mL) |
| 2/3 Cup (150mL) | 1/2 Cup (125mL) | 5 tsp (25mL) | 1/4 tsp (1 mL) |
| 3/4 Cup (175mL) | 2/3 Cup (150mL) | 2 Tbsp (30mL) | 1/2 tsp (2mL) |
| 1 Cup (250 mL) | 3/4 Cup (175mL) | 2 1/2 Tbsp (37mL) | 1/2 tsp (2mL) |
| 2 Cups (500mL) | 1 1/4 Cup (300mL) | 5 Tbsp (70mL) | 1 tsp (5mL) |
Happy Caking guys.
