Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.

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3
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0answers
56 views

How to make a cover for a molten cake?

I recently visited a restaurant called Zuma, and they had this unbelievable chocolate molten cake. As you can see they have a cover on top, like a sheet of chocolate. How would one make this? I am ...
4
votes
1answer
120 views

How to travel with a cake overseas?

I am planning to make a white or dark chocolate mudcake and take it from Australia to India in a month's time. I also need to ganache and fondant the cake either before or after the flight. So, I need ...
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
71 views

The quantity of which ingredients should be increased to raise the moistness of a cake?

I tried this recipe and found the result to be quite dry for my taste. It contains milk, oil, and eggs. Which among the three should be increased to how much amount in order to raise the moistness ...
1
vote
1answer
60 views

Self-Saucing Pudding—Storing?

I've made this recipe once before and it turned out really well. I'd like to make it ahead of time for an event that I'm going to but I'm really not sure how it should be stored overnight. The top ...
4
votes
1answer
70 views

What is the proper technique for making an angel food cake?

I made one this weekend for the first time in 2 years, following a recipe. As I was following the instructions, I felt like it was missing something and when I looked at the end product I determined I ...
2
votes
1answer
96 views

How to bake a cake in a microwave oven

I wanted to bake a cake and I have a microwave oven. Can someone please let me know if I can bake a cake in it and how?
2
votes
2answers
224 views

What is on top of this and how do you make it?

Chocolate fondant picture on yelp. As you can see this is a picture of a chocolate fondant. However what is on top of it? I have seen this many times.
4
votes
1answer
115 views

Dehydrating cake?

I've recently purchased a book on desserts. Many recipes involve baking a cake and then dehydrating it over night (at 50° C) using the appropriate equipment. I wonder: What kind of kitchen equipment ...
1
vote
1answer
81 views

Why do some ingredients in baking recipes need to be at room temperature?

I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...
0
votes
0answers
77 views

Why does my chocolate cake come out dry and grainy on top?

I want to make a chocolate cake recipe that is moist from the inside and flavoursome. I tried making one with: milk, vegetable oil, eggs, bicarbonate of sodium, sugar and flour, and golden syrup. The ...
2
votes
1answer
120 views

Can adding milk prevent a cake from rising?

My white vanilla cake came out really flat despite using baking powder and soda. My mother told me that the milk (a small glass) I added to the batter may have prevented the cake from rising. Is she ...
3
votes
1answer
121 views

Does the thickness of a cake affect the baking time?

I am very new to baking, so this may be a bit of an obvious question, but: My daughter wants an airplane shaped chocolate cake for her birthday. I have seen various ideas where you bake a cake, then ...
1
vote
1answer
82 views

Boxed pancake mix - Allpurpose or Cake Flour?

Is boxed pancake mix usually made out of Allpurpose flour, or cake flour?
0
votes
1answer
62 views

What is a mixed spice with respect to a cake?

1 tsp mixed spice http://www.maryberry.co.uk/recipes/baking/whole-orange-spice-cake What does mixed spice constitute of in terms of cake?
1
vote
1answer
176 views

What are the pips and skin of an orange?

When the orange is soft and cold, cut in half and remove any pips. Process the whole orange, including the skin, until medium chunky From: ...
5
votes
3answers
200 views

How to decorate a cake so that the icing is smooth?

I am a self taught baker love to make birthday cakes now I have been asked to make a wedding cake for september. Could you please help me to get the sides of my cakes nice and smooth before icing. Do ...
0
votes
1answer
226 views

Substitute for Calvados, reduced cider?

I am interested in making America's Test Kitchen's French Apple Cake. The recipe calls for a tablespoon of Calvados. Oh for heaven's sake, that's the worst case of 1/4 cup of squab stock syndrome I've ...
1
vote
1answer
48 views

Coating fruit before adding to a cake

I recently had an apple cake at a restaurant that was delicious. It tasted like a gooey-er version of a spice cake with apples and coconuts. I think I can recreate this at home using a box spice ...
1
vote
1answer
109 views

What technique is used to remove the bubbles and big hole from swiss rolls?

I would like to make a Swiss roll without big holes. The skin has to be smooth and beautiful - no bubble and holes. Do you have any technique or suggestion on this?
2
votes
1answer
78 views

Mix a cake in a bag

I saw a recipe on the web (via reddit) of someone making cupcakes in a sandwich bag, and then piping it out by snipping off the corners. The main reason was to save washing up (and in my case lack of ...
1
vote
1answer
118 views

Baking a Cake at the Wrong Temperature

I mistakenly baked my Carrot Cake at 375 degrees for 35 minutes as opposed to the correct temperature of 325 degrees for the same amount of time. What will happen? Do I need to throw it away?
2
votes
1answer
196 views

cooking oven temperature

I have a murphy electric cake oven. it is a classic electric cake oven(not a modern one) In the recipe book it is mentioned to preheat it to 200 degree C for 10 mins. But it is not specified anywhere ...
7
votes
3answers
295 views

Making a carvable cake

My son and I want to make a cake shaped like a frog. Our plan is to bake two layers, cut them out into shapes, stack one on top of the other, and then finish carving the cake into the shape of a ...
15
votes
2answers
816 views

What is the science behind Magic Cake?

Magic Cake has a seemingly simple batter, that is mixed and baked as a single entity. (See link for the full recipe and method). When it is baked, it separates into three distinct layers: A dense ...
1
vote
1answer
35 views

Chiffon gets stiff overnight

I left a chiffon I baked on the counter, wrapped in tin foil. And after 5~6 hours it shrank and became stiff. I thought maybe it's too warm and dry in the room(25 C, humidity around 35 %) so I put the ...
2
votes
1answer
74 views

What considerations are there when using powdered or pasteurized eggs in baking cake?

If I am baking cake (from box mix or from scratch) and I don't have any fresh eggs, what must I take into account if I want to use powdered eggs or pasteurized liquid eggs instead? Will this work, and ...
0
votes
2answers
114 views

Storing cake batter

I know ideally when you make cake batter, you want to bake it right away, but could you store it in the fridge for a day or two (like you can pancake batter)? I'm entering a lot of items in a ...
2
votes
2answers
355 views

Best way to stabilize wedding cake tiers

I am baking a 3 tier wedding cake for August. It will consist of 2 white layers and 1 chocolate layer in the middle. I am covering these layers with white fondant. Should I rather stabilize these ...
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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 ...
0
votes
1answer
103 views

How to know which pan to use for baking a cake

I would like help on how to know which baking pan to use if the recipe does not specify. I have tried measuring the pan using water to ascertain the quantity but it did not help.
1
vote
2answers
136 views

How should I adjust the baking temperature?

I just baked a sponge cake, its sides are fluffy and fine but in the middle it's a bit stiff. When I stick a toothpick in the center it comes out clean and when I cut the cake up, it's not wet. So how ...
0
votes
2answers
107 views

Failed chocolate sponge

I'm new to bakery and I can bake chiffon and angel food cake alright, but everytime(3 times) I bake chocolate sponge, I always end up with something with good moisture but super stiff. What could I ...
2
votes
3answers
322 views

What causes a cake to sink in the center?

I just pulled an Italian specialty cake out of the oven and was disappointed to see that it has sunk badly in the middle. It's not to be frosted or layered, so it might still be quite good, but what ...
1
vote
1answer
127 views

Are there any tricks to making a light-textured “whipped cream cake”?

During a web search, I found a cake recipe that uses heavy cream instead of butter. However, when I made it, the cake texture was terrible; thick and doughy even though I tested the cake with a ...
0
votes
2answers
405 views

How to make a complex novelty cake at home?

how would one make a cake like this? This is my drawing of what i want my LOs cake to look like. The bakery estimated it at being over 500 dollars! So I'd rather make it myself.
5
votes
1answer
210 views

How can I get the maximum flavor from orange peels?

At first glance this question might look like a duplicate of this one: How can I intensify the orange flavour in orange cake? it isn't. I'm making this cake for the second time:Orange Olive Oil Cake ...
0
votes
1answer
54 views

Substituting buttermilk powder for buttermilk

I made a banana cake with ripe, pureed bananas and substituted pineapple juice mixed with buttermilk powder instead of the buttermilk in the recipe. I used the same amount of juice as you would water ...
0
votes
0answers
69 views

blackened carrot cake

I have a favorite carrot cake recipe that I have made many times. it is always beautiful and tasty (although I am sure some would debate that since it contains pineapple). However, that last two ...
2
votes
4answers
237 views

Help with what to bake leftover cake batter in

I have a Jubliee bundt pan that is only 10 cups, but my recipe is for a bundt pan at least 12 cups. I've only made the recipe once and it turned out great. But since I insisted in using as much of ...
0
votes
6answers
4k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
0
votes
1answer
308 views

Can I bake 2 small cakes at the same time?

I have to bake 3 small white cholocate mudcakes and put them together to make the final butt shaped cake, which I will ganache and fondant. I have to bake 1 rectangle cake (for the back) and 2 half ...
5
votes
1answer
74 views

How to add pistachios in a white chocolate mudcake

I am planning to make a white chocolate mud cake with pistachios, white chocolate chips and dark chocolate chips. I know that there are several methods to prevent the chocolate chips sinking to the ...
3
votes
2answers
258 views

Ganache by pouring before fondanting a cake

in a few days, I will be trying to create a buttock shaped cake (back and buttocks). I want the fondant to look very smooth and want to ganache the cake to have a smooth effect. I will be using dark ...
1
vote
2answers
107 views

What happened to my cake?

I have used the same pound cake recipe in the same pan for years. The last two times I made it; the cake was a hot mess. The cake overflowed the pan onto my my freshly cleaned oven. It was very ...
1
vote
1answer
2k views

How cooking temperature and oven set up can help prevent cakes from becoming too brown or burnt on top?

When cooking cakes (especially lemon cakes for whatever reason; perhaps they're sweeter or have a different type of sugar?), I have trouble with the surface of the cake becoming too brown or burning ...
1
vote
1answer
91 views

Bundt Pan for a Citris Olive Oil Cake?

I'm making this next week (for guests, so I don't want to screw it up) Orange Olive Oil Cake. Of course it wasn't until I became married to the recipe that I saw it calls for a 10" round cake pan. ...
0
votes
1answer
133 views

Why does my cake have to be inverted? Why a 2-layer appearance?

I am a late starter in baking. I am trying to make yam cake, which we call "ube cake" here. Some recipes suggest that after baking, immediately invert the pan over a wire rack. Why is it so? Doing ...
0
votes
2answers
1k views

How to go about reducing sugar in a butter cake recipe?

Recently I made some cupcakes that turned out mostly great. However, even other people than me – I have an aversion towards overly "sugary" desserts – said they were fairly sweet, and for me it seemed ...
3
votes
3answers
3k views

What's the best way to stack a three-tiered wedding cake that is not covered in fondant/marzipan?

I have baked the layers of a wedding cake and am left wondering as to my best stacking approach. It is a fairly dense sweet potato cake with buttercream frosting and I am worried about it sinking into ...