Questions about preparing or baking cakes - defined as chemically or egg risen flour batter.
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 ...
5
votes
3answers
418 views
How to make cakes/scones that won't go off, for display purposes
This is a bit of a strange question, but I thought someone here might be able to help.
I am trying to make some cupcakes, scones or similar to display on a home-made cake stand in a shop window. I ...
3
votes
3answers
516 views
Lemon cake has no flavor
I have tried and tried numerous recipes for lemon pound cake. None of them taste very lemony. I tried adding extra lemons n lemon extract but no real difference. The only thing to make it taste ...
3
votes
6answers
3k views
How to trim a cake so it's level?
If you cake is too domed, you can just cut the top off, right?
Thing is, I tried this, and now my cake is taller on one side than the other. So it's still not flat! ;-)
Does anybody have any good ...
1
vote
3answers
65 views
Looking for meat ingredient suggestions for a Yoghurt Cake recipe
I know the flavours of "meat" and "sweet" can sometimes go together well. There's a sausage and fennel (licorice sensation) pastry that I very much enjoy. That's the concept this question is based in. ...
-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.
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 ...
12
votes
3answers
2k views
How do I keep fruit from sinking to the bottom of my cake?
I recently had the opportunity to cook a series of yoghurt cakes. The first batch were tasty yet somewhat dense. For the second batch, I (successfully) attempted to lighten the cake by first beating ...
0
votes
3answers
581 views
Adjusting the baking time for large cakes?
How long should I bake a 13" (330 mm) sponge cake?
Which gas mark should I use?
3
votes
1answer
190 views
Too big tin for meringue cake recipe. How to solve?
So I have this recipe for a hazelnut meringue cake. It asks for an 18cm tin. However, I only have a 24cm tin. I went to the shop today but they do not have a 18cm tin. So i guess there are several ...
4
votes
1answer
270 views
Can I substitute 70% chocolate for unsweetened chocolate in a cake recipe?
This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25 cups sugar. I don't want it to be too ...
3
votes
1answer
158 views
Why does my walnut cake fall?
The recipe uses 3 eggs for volume, separated, yolks and sugar whipped over hot water until triple in volume, whites whipped to stiff peaks. Ground walnuts, 2 tbsp breadcrumbs, 1/4 c butter are 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 ...
2
votes
1answer
422 views
Can agar-agar be used in fondant icing in place of gelatin?
Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?
4
votes
3answers
493 views
Why does some cake make your tongue thick, and how to prevent it?
I'll be baking a cheese-ham cake shortly and I remember that sometimes it makes your tongue 'thick' (for lack of a better word).
The symptoms are the feeling that the tongue/mouth is covered with the ...
-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?
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 ...
5
votes
4answers
2k views
How to spice up a carrot cake
I have made a carrot cake several times, and I like the way the cake turns out but I want it to have more spice flavors. The recipe only calls for 1 tsp of cinnamon, but since I want it to have more ...
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 ...
1
vote
1answer
637 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 ...
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 ...
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
1answer
1k views
How to convert normal sponge to chocolate sponge
I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.)
Is drinking chocolate a good way ...
1
vote
1answer
2k views
How to get glacé icing right on a cake?
Edited: Made the question a little less rambling.
I always thought that icing a cake was a pretty simple process. And then I tried to actually do it. Oh boy, how wrong I was!
It sounds simple ...
3
votes
2answers
251 views
Would a fruit cocktail flavoured cake work?
I am baking a Cinderella Princes cake for my daughter's first birthday party. I have now had the crazy idea of having a rainbow cake under the skirt of the dress.
Not only this, but I had another ...
12
votes
1answer
473 views
Why is it called coffee cake?
There is no coffee in any of the recipes I've seen for coffee cake, so why is it called that?
2
votes
3answers
811 views
How to incorporate alcohol (rum) into a cake recipe?
How can I incorporate alcohol (rum, in this case) into an existing cake recipe (pumpkin cake, for example)? Can I simply replace the water with rum?
7
votes
2answers
405 views
How do packet cake mixes get their lightness without creaming butter and sugar?
I don't get it. Do they have some chemical leaveners in them or something?
I just had a slice tonight and upon complementing the chef on its lightness, was told it was a packet mix—just add ...
0
votes
0answers
219 views
How can i made a simple choclate cake without egg [closed]
I want to made the cake for my wife but i don't know which type of material i use and then how can i made this. I want to give a surprise to her. So please guide me
2
votes
3answers
1k views
What flavors go well with carrot cake?
I am planning to create a carrot cake that should be a bit different from what people usually think of when they think of carrot cake.
Please note: This is not a recipe request!
My carrot cake recipe ...
27
votes
6answers
25k views
How do you make a cake lift equally and minimize doming?
Some time ago, I baked a cake (Sachertorte to be exact).
The taste and texture was fine, so my recipe is okay.
My biggest issue was the shape. In the middle it was really a lot higher than on the ...
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 ...
4
votes
3answers
851 views
Can salted butter be used for yellow cake recipe?
I need help D:
I'm making 300 yellow cupcakes for prom in 2 days and I've purchase salted butter instead of unsalted .
- Can I use the salted butter instead of using unsalted and just not add in salt ...
5
votes
2answers
2k views
Why did my pound cake turn out dry?
I baked a pound cake in an enamel glazed fluted pan and it turned out dry. Was it the pan or what could it be? I followed the recipe. Any help on this would be appreciated.
Does it have something to ...
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 ...
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 ...
-1
votes
2answers
499 views
Is there a cake similar to Black Forest but made with strawberries/citrus?
Once while overseas, I had a cake with the following properties:
It had a French name, if I recall, and the cake was bought in Italy, so I tend to think the cake has a name beyond a description of ...
2
votes
2answers
233 views
What could I substitute for coffee in an Opéra cake
I would like to bake an Opéra cake for someone who doesn't really appreciate the taste of coffee. Since coffee and chocolate are the two main elements, I am wondering: what flavour could I substitute ...
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 ...
0
votes
1answer
627 views
Mug-cake mix at home
I would like to make my own mix for "mug cake" -- that is to say, prepackaged instant cake mix you dump into a mug, add liquid, and microwave.
1) Is there anything special about mug cake that makes ...
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 ...
3
votes
1answer
397 views
What does melted butter do in a swiss roll recipe?
I'm planning on making a Swiss roll. This is a sponge cake, baked in your baking sheet (so it's thin) and you roll it up, mostly with a filling.
While looking for a recipe, some recipes say to use ...
4
votes
2answers
6k views
How to get rid of the taste of flour in homemade bakery?
I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. ...
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 ...
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 ...
3
votes
3answers
860 views
What is the fastest appliance/utensil to cream butter and sugar with?
I have:
but even with the whisk on the stand mixer, it seems to take for ages compared to when I was a kid and used a:
I'm using room temp butter and mix it for 10-20 seconds before starting ...
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 ...
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
668 views
How to stop cupcakes from collapsing?
I made two kinds of cupcakes recently from Who You Callin' Cupcake? and both of them collapsed in the center.
The cupcake that collapsed the most was the Devil's Food Cupcake. This contained:
...
