How do you think a reduction of 25% would work in a cake made using the reverse creaming method? I have a recipe that uses sweetened malted milk powder that everyone loves the flavor of but thinks it's too sweet. My six year old granddaughter wants this as her birthday cake - but with jam in between the layers and buttercream on top. My teeth aer already aching at the though! I would love to make it for her with less sugar in the actual cake. Please help. Thanks very much

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