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

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2answers
192 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 ...
-1
votes
2answers
605 views

Why do my cakes turn mouldy?

My cakes get really mouldy/sticky within days if I don't refrigerate them during rainy season or when it's too hot. My cakes pass the skewer test before coming out of oven. This has happened for most ...
1
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2answers
122 views

Soaking fruits in fruit juice [closed]

Can I soak fruits in fruit juice for a fruit cake? If yes, do I need to boil the juice? Thanks a lot.
1
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1answer
292 views

choosing a red food color for red velvet cake

Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (45ml) of red food colouring. Also can ...
3
votes
1answer
137 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 ...
8
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7answers
1k views

How to veganize and improve this cake recipe?

I have the Build-a-bear cake pan from Williams-Sonoma. The cake recipe is as follows: 3 cups (470g) all-purpose flour 2 tsp baking powder 1 1/2 tsp salt 16 tbs (250g) unsalted butter 2 cups (500g) ...
2
votes
1answer
133 views

How can I prevent my honey cake from splitting open? [duplicate]

I've made honey cake pretty often, and it almost always splits open in the middle. Why does that happen and how can I prevent it? Edit: attaching a picture of the cakes I just made Basic recipe ...
1
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1answer
113 views

Help converting dry milk + milk in recipe

I'm converting a cake recipe for a breadmaker that calls for 180g (3/4c) milk and some instant pudding mix. Wanting to convert it all to basic ingredients, I found an instant pudding mix recipe that ...
10
votes
4answers
7k views

What is the difference between quick bread and cake?

Quick breads, like banana or zucchini breads, seem to be assembled in an identical method and with similar ingredients as cake. Many recipes have comparable quantities of fat and sugar. So what is ...
3
votes
1answer
365 views

Edible lollipop sticks for a complicated birthday cake

I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice, awesome etc. I need some advice on how ...
1
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1answer
3k 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 ...
3
votes
3answers
246 views

Cake batter consistency

In winter my cake batter turns into a hard ball as opposed to in warmer months. I always add more milk and try to bring it to the right consistency for baking. But I think this affects taste. If so ...
4
votes
2answers
294 views

How much can I change the height of a cake?

It's pretty common to find cake recipes with pans that don't match the size of pans you have. I know ideally you would make sure total area of the pans is the same as in the original recipe, so that ...
8
votes
1answer
193 views

When adding eggs to scratch cake batter, why are you supposed to add them one at a time?

When making a cake from scratch I have always added my eggs one at a time, mixing in between each, because this is how I learned from my mother. I just can't remember why this is supposed to be ...
1
vote
1answer
115 views

Boxed pancake mix - Allpurpose or Cake Flour?

Is boxed pancake mix usually made out of Allpurpose flour, or cake flour?
4
votes
1answer
179 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 ...
0
votes
1answer
295 views

Non-uniformly shaped cake methods

I was wondering about the methods used to produce non-uniformly (i.e., not a box or cylinder) shaped cakes. Let's say, I want a t-rex shaped cake (I went to engineering school long enough to know how ...
6
votes
3answers
26k views

How to make a cake less dense

So I've just recently started baking and I've tried a bunch of cakes using the basic combination of the following ingredients: 225g unsalted butter , softened 225g caster sugar 4 eggs 225g ...
3
votes
1answer
371 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
93 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 ...
11
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2answers
11k views

How do I change cake recipes for cupcakes?

This is a three-part question: Which classes of cake are unsuitable for cupcakes? Can I do angel food cake or pound cake? What changes do I need to make when converting a normal cake recipe for ...
5
votes
3answers
464 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 ...
1
vote
1answer
80 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
97 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 ...
1
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2answers
471 views

Can Wilton cake fondant be kept in freezer?

My mom put a package of Wilton cake fondant in the freezer by mistake. Will it still usable once thawed and, would you thaw it now or just before its intended use?
2
votes
1answer
508 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?
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2answers
158 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 ...
2
votes
2answers
235 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.
1
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1answer
159 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?
4
votes
1answer
166 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 ...
3
votes
2answers
378 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
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1answer
119 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
176 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 ...
3
votes
3answers
7k 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 ...
2
votes
1answer
202 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
193 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
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1answer
250 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: ...
0
votes
1answer
72 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
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1answer
71 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 ...
2
votes
1answer
90 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
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1answer
189 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
255 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
1k 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
1k 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 ...
0
votes
2answers
20k 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? ...
2
votes
1answer
110 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 ...
1
vote
1answer
40 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 ...
7
votes
6answers
3k views

Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix?

I know that buying a chocolate cake mix would be the easiest, but there is a white cake mix whose flavor I like...
19
votes
2answers
22k views

When baking a cake that calls for butter, should you use salted or unsalted?

I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted. What difference would it make??
3
votes
3answers
2k views

What temperature and time do I need to bake a 35cm Madeira cake?

I am cooking a very large wedding cake (35 cm or 14 inch) and can't get the cooking time right. Is there a specific temperature I should use?