I've been making cakes for a few years now.
I have a request for an eggless Duncan & Hines cake mix.
I've never used anything but eggs.
They would like me to use Egg subsitute.
Does anyone have any experiance with egg subsitute?
How much do I use?
What else can I replace eggs with? And how much?
They want one layer vanilla & one layer chocolate.
Thanks for you help