Hi everyone! This is where you'll find recipe notes of changes to my published blog recipes. Sometimes I will make minor revisions to a recipe when I find that it can be improved in some way. You'll see a note at the bottom of the recipe card linking here if I made a change to the recipe.
The recipes you find on my site are the versions that I make in my own kitchen. Over time, I may fine-tune my recipes as I make them for friends and family and discover new ways to improve upon the original recipe.
Why do I make these changes? Well, I had perfected my Amycakes Bakery recipes in their large sizes during our 11+ years in business, but reducing them by ⅛th or 1/16th wasn't always easy. (For example, I'd have to adjust ⅓ of an egg, or 1.875 ounces of cream cheese).
In addition, one of my formerly most recommended ingredients (instant clearjel) is nearly impossible to find! I now recommend saving your instant clearjel for recipes that don't yet have a substitute. I am gradually updating older recipe posts to include easy-to-find ingredients.
These changes are usually small, but I want to be upfront about every change I make to my published recipes. That way if you LOVED a former version you can stick with it using the original measurements (listed below).
If you've tried any of my recipes and think they can be improved, please feel free to contact me and let me know! Your feedback helps me grow as a baker and blogger. And be sure to Subscribe to my newsletter to receive the latest updates.
Listed alphabetically:
All changes are listed for 1x batches. I will be adding to this list if I make an update.
The Ultimate Stawberry Cake (buttercream):
Reason for change: Improved consistency, volume, and spreadability.
- Increased: Cream Cheese--formerly 3 oz
- Increased: Salted Butter--formerly 5 oz
- Increased: Powdered Sugar--formerly 255 grams (2 ¼ cups)
- Increased: Strawberry Extract--formerly ¼ tsp
- Decreased: Instant Clearjel--formerly 3 Tbsp
- Omitted: Shortening--formerly 48 grams (¼ cup)