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OpenStudy (minimooe):
This is a bit different than most questions listed. Does anyone have a key or formula for the ratio of dry ingredients to wet when talking about cupcakes or cakes? I'm required to make my own recipe out of a plethora of ingredients, but I have no clue what the ratios are.
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OpenStudy (mathmale):
Afraid there isn't such a table. Dry ingredients vary in their ability to absorb moisture.
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