What might happen to the quality of white cake if too much invert syrup is added? When answering this question, assume that you’ve adjusted your formula for the amount of water in the syrup. You’re...

What might happen to the quality of white cake if too much invert syrup is added? When answering this question, assume that you’ve adjusted your formula for the amount of water in the syrup.

You’re substituting 8 pounds (or 8 kilograms) of sucrose in a formula with maple syrup, which is 67 percent—not 80 percent—sugar solids. What adjustments should be made to this formula?