While we do like using baker's percentage to scale recipes up and down, we didn't use it in these tests. We simply made one control version of each cake (100% of the sugar if you will), and then another with 10% less sugar than the full amount, 25% less, and finally 50% less than what the recipe called for. This gave us a full range of results to look at (and taste). We hope that helps clarify. Kye@KAF

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