3
votes
1answer
119 views

Making batter one day, baking the next

I have to bake a white chocolate mud cake after work and I am always left with some batter, which I then use to bake cupcakes. As mudcake takes a couple of hours to bake (at least my recipe), by the ...
1
vote
2answers
1k views

mixing cake batter in a blender?

I only have a blender, and was wondering if you could make cake batter in a blender. Till now I've been mixing by hand, but I have a recipe that calls for creaming sugar and oil, and I don't know how ...
2
votes
2answers
161 views

Is it possible to make breads using cake techniques?

Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
6
votes
2answers
1k views

Converting stand mixing time to hand mixing

For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to achieve similar results? Baking recipes ...
-1
votes
1answer
1k views

How do I make cake batter from scratch without butter?

I need to make a cake, but I don't have butter, I could go buy some, but I don't have time because i need to do this cake right now and finish it in an hour so i can give it to someone.
1
vote
1answer
2k views

Do I have to use butter in a “butter yellow cake?”

My boyfriend wasn't looking at the store and picked up a "Butter yellow" cake mix instead of "Golden Yellow." Do we have to make it with butter or can we just leave it out and just use oil instead? Or ...
2
votes
2answers
1k views

What to add to the batter of the cake to avoid hardening when the gluten formation can't be avoided?

So, over mixing batter forms gluten, which in turn hardens the cake. Fine. The problem is that I don't want lumps in the cakes, and the above statement prevents me from fine mixing the batter. So, is ...
3
votes
1answer
391 views

Are ladyfingers and Genoise made the same way?

I think I have heard somewhere that ladyfingers are made from the same batter as Genoise cake layers. But I don't remember where I heard it, whether the source was reputable, and if I'm not ...
3
votes
3answers
4k views

What can I do with batter that has lumpy sugar in it?

I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figured out how to solve this problem? I beat ...
5
votes
1answer
790 views

Which part of yellow cake batter gives it the yellow cake flavor?

We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake ...