Tagged Questions
3
votes
1answer
72 views
Why didn't my beer cake cook properly?
I have a beer cake recipe which I've successfully cooked once. Since then, I've had a new oven and just tried to bake it again. It wasn't entirely successful.
It's baked in a 10", round, deep ...
2
votes
2answers
134 views
What kind of vegetable oil should I use for baking?
I'm going to bake this cake: http://www.epicurious.com/recipes/food/views/French-Yogurt-Cake-395471
and was wondering what sort of vegetable oil (canola etc) I should use? Would the type of oil make ...
4
votes
3answers
132 views
Getting the bowl out of the mold
This is the "Cook's Choice, Better Baker Edible Bowl Maker" which I received as a gift.
Now the idea appears clever enough, but everything I try to do with it either comes out too hard to be ...
2
votes
3answers
1k views
Cake without baking soda
I have this delicious recipe for flourless almond cake:
1 1/2 cups whole almonds, toasted
4 large eggs, at room temperature, separated
1/2 cup honey
1 teaspoon vanilla extract
1/2 ...
5
votes
1answer
200 views
Traditional panettone size & volume?
I'm planning to bake an "full size" panettone. Does anyone know, for a full size panettone:
What is the diameter of the paper mould ?
What is the height of the paper mould ?
How much dough ...
-2
votes
1answer
251 views
how many kWs does it take to bake a cake? [closed]
I am looking to set up a cake delivery business and I am creating a break even for it to educate me about the costs it would entail. However, I have no idea how many kWs it takes to bake a cake. Can ...
3
votes
1answer
423 views
what happens when you whisk sugar with oil?
So far I have tired four different carrot cakes recipes, everything ended up too oily (The oil drips from the cake when pressed). I was wondering and found all of these recipes calls for "whisking ...
2
votes
2answers
237 views
In what ways does the size of the baking pan matter while baking cakes?
Rose Levy's reviews warn about using the right sized pans, and say that failing to do so will result in failure.
I have glass ware and silicon cups for baking cakes. I prefer to bake the cake ...
6
votes
2answers
331 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 ...
2
votes
1answer
1k views
Substituting oil in baking?
I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola ...
3
votes
3answers
797 views
Why might a cake collapse after cooking
I have successfuly made a Lemon Drizzle cake (recipe at end) several times, but the last 3 attempts have all collapsed in the middle to some extent.
One of the attempts collapsed in such a way it ...
2
votes
3answers
2k views
What is a substitute for half-and-half cream?
I need to know if there is a substitute for half-and-half (~10%) cream because I am baking a cake without it and I am allergic to it.
2
votes
2answers
489 views
How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?
I'm making a 9x13 chocolate cake, frosted with a vanilla buttercream, (not filled) and covered with black Fondarific fondant.
Here's the ingredients for the frosting:
1/2 cup unsalted butter
1-2 ...
1
vote
1answer
392 views
How can I avoid cakes to turn into jelly?
I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a kind of jelly (compact, a little bit ...
-5
votes
1answer
583 views
How to unbake a cake? [closed]
I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance.
Problem?
3
votes
1answer
1k views
Can I leave a cake / cupcakes frosted with cream cheese frosting out on the counter?
I need to frost a cake and cupcakes with a cream cheese frosting for a late morning party tomorrow. I do not do a lot of baking so I'm concerned about when I should frost the cakes. For the sake of ...
2
votes
3answers
4k views
Sponge cake: excessive cooking time
I haven't baked anything for over a decade. But the other day I decided to have a go at doing a Victoria sponge. As a result, I now have lots of questions. But I'll try to keep things focused.
All ...
4
votes
2answers
132 views
How do beets bake up in flour?
I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax egg substitutes and earth balance ...
8
votes
1answer
245 views
What is the best technique to put icing on plastic?
I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this one.
Now if you look at the 2nd link, it ...
1
vote
0answers
44 views
Why does my cake rise more in the center? [duplicate]
Possible Duplicate:
How do you make a cake lift equally and minimize doming?
I recently started baking and my cakes always seem to rise more in the center, creating a sort of bump. It has ...
0
votes
1answer
1k views
Can you substitute butter in a box cake recipe that calls for oil? [duplicate]
Possible Duplicate:
Conversion rule: how to switch oil and butter?
Most box cake mixes call for adding oil and water. What would be the effect of using butter instead of oil, and what ratio ...
4
votes
1answer
320 views
Why does my oil cake drop in the centre
My cake initially rises perfectly, but after about 20 - 25 minutes, the cake starts to slightly droop with the cake also pulling away from the side of the pan.
I don't mind that too much, as the ...
5
votes
2answers
2k views
What purpose does coffee serve in a chocolate cake recipe?
I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do?
Is the coffee ...
8
votes
12answers
2k views
Is it possible to bake a cake without an oven?
I don't have an oven; is there any way to simulate what an oven does with any other tools available at my home? In particular I would like to be able to bake cakes.
4
votes
2answers
471 views
How to keep the fruit on an upside-down cake?
I made an upside-down pineapple cake. It consisted of a layer of buttered caramel, a layer of pineapple pieces, and a layer of batter, baked together. I pressed the batter between the pineapple pieces ...
0
votes
2answers
143 views
What is an easy way to turn a heavy-ish cake?
I don't have a metal cake pan. I bake my normal cakes and cake layers in a pan with a glass bottom and silicone walls, and cakes which can be expected to leak in a porcelain quiche pan.
Sadly, my ...
2
votes
2answers
3k views
How should I alter a chocolate cake recipe to make plain/flavoured cake?
I have a really good chocolate cake recipe. It's so good that I want to use it as a base for all my cakes. How do I alter this recipe to make different cakes like vanilla, lemon, coconut, etc.?
I ...
5
votes
1answer
336 views
How should I organize making a cake days ahead?
My wife's birthday is coming up and I want to make a cake for her.
I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of ...
7
votes
2answers
695 views
What will happen to my cake if I don't cream the butter enough?
I am preparing for a cake decorating party for some 8-year-olds and was testing a simple butter cake recipe.
I made a small-ish batch of batter (just over a stick of butter, just under 1/2 lb of ...
3
votes
1answer
521 views
How does the baking time change if I scale up a cake recipe?
I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake.
I want to increase the ingredients to make a bigger cake. Do I still use the same baking time and temperature?
3
votes
1answer
1k views
How can I intensify the orange flavour in orange cake?
The ingredients I followed are:
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup white sugar
1 cup orange juice
1/2 cup oil
2 eggs
1/2 teaspoon ...
8
votes
1answer
1k views
How much difference does the placement of the shelf in the oven make to the final outcome of a cake?
Unknowingly, I used to keep the cake on the center shelf in the oven, then I realized that the shelf can also be placed at the bottom of the oven.
Does this make a huge difference in the final ...
0
votes
2answers
172 views
My cake crumbled on the top and took very long time to cook
This time I didn't have much white sugar, so I added half cup brown and half cup white sugar to my carrot cake.
I observed that the cake crumbled on the top with large cracks, and took very long time ...
0
votes
2answers
8k views
Why can soda be used as a substitute for eggs when using a boxed cake mix?
When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and eggs that the soda is replacing?
...
-1
votes
1answer
1k views
Can these settings bake a cake?
I've tried baking so many times with this kind of oven settings but they never work. The exterior of the cake looks fine, but when cut opened, they look as if they were never cooked.
The oven doesn't ...
1
vote
4answers
1k views
Can oil be replaced with yoghurt in a cake recipe?
A cake recipe is asking for "one cup" oil!!
I don't want to eat so much "oil", can I replace it with yoghurt or something else?
2
votes
2answers
652 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 ...
1
vote
0answers
118 views
Is it a myth or a fact that mixing cake/muffin batter too finely can lead to a hard finally baked cake/muffin? [duplicate]
Possible Duplicate:
Over-stirring muffin mixtures
From here: http://culinaryarts.about.com/od/bakingdesserts/r/plainmuffins.htm
The key to making great muffins is not overmixing the ...
3
votes
1answer
968 views
Does it make sense to take out the cake from the oven few times just to check whether it is done or not?
Does it make sense to take out the cake from the oven few times just to check whether it is done or not, before its total time completes?
Is there some other way out to check the same, in order to ...
4
votes
1answer
2k views
How important is the creaming process while making a cake?
A few of the chocolate cake recipes I read always start with the step - mix butter and sugar until creamy. I've tried a couple of times but failed to create anything near to creamy. But a few recipes ...
2
votes
2answers
1k views
How can I get my layer cake to cook more evenly/not burned?
I usually make a two layer cake, and I have a family favourite cake recipe which is fool-proof. I now want to start making one layer (thicker) cakes and i am using catering grade tins. I just finished ...
3
votes
1answer
266 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 ...
1
vote
1answer
401 views
What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?
I would like to know more about effective stabilizers for egg-based cakes and similar dishes. I've heard that some people use gelatine, but wouldn't that make the cake ( Japanese cheesecake) have a ...
4
votes
1answer
2k views
Why does Angel Food Cake use a tube pan?
I know from Can an Angel Food Cake recipe be converted to cupcakes that it is possible to make Angel Food Cake in a form other than a tube pan.
However, I'm wondering if there is a reason that Angel ...
1
vote
1answer
285 views
How to keep the surface of the cake from splitting? [duplicate]
Possible Duplicate:
How do you make a cake lift equally and minimize doming?
Or is it natural for it to happen because the top layer has expanded? what should I do if I wanted to make an ...
2
votes
1answer
332 views
How many jumbo double yolk eggs should I substitute for large eggs?
If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
1
vote
2answers
3k views
What is the proper oven rack height position for baking cakes and cookies?
My oven has five rack positions. When baking a cake mix, at what height should the oven rack be placed at? If it helps, I usually bake using two 9" round pans. The box of cake mix typically doesn't ...
1
vote
2answers
3k views
How to stop a sponge cake (chiffon cake) from deflating/sinking?
Beating of the whites is perfected.
When folding in the cake mixture and the egg whites is there a specific technique?
I place in about 1/3, fold, 1/3, fold, and the rest using a spatula, and turn ...
4
votes
2answers
1k views
Is it possible to prevent a japanese cheesecake from deflating or sinking?
A japanese cheesecake is basically like a cheesecake fused with a spongecake.
When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into ...
1
vote
2answers
628 views
Is it bad if a sponge cake sits out for a couple hours before cooking?
I am making cupcakes and was wondering if it is okay if you leave the batter out for a couple hours before cooking.
