Hi Elizabeth! Cake yeast works great, and it's what bakeries use. The issue is it's only good for about a week, so it's really hard for stores to carry or companies to sell since the shelf-life is so limited. In general, a recipe that calls for "one cake of yeast" will work using 2 1/4 teaspoons of either active dry or instant yeast. We've found we get the best results using instant yeast, and would recommend that if you're having trouble with the active dry. Annabelle@KAF

• Reply