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

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9
votes
4answers
528 views

How to bake a veiny cake?

I had an idea for halloween, which involves baking a sponge cake and piping icing on it to make it look like a brain. For bit more authenticity, I was hoping to get some red jam or something to vein ...
3
votes
1answer
107 views

Devil's food cake turned out dry and dense

I tried this recipe: http://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe.html However, when I did it, the cake came out dry and dense and not very tasty. According to many other ...
2
votes
1answer
100 views

How to avoid using artificial food coloring in cookie and cake decorating

It's been a week since I started some cake and cookie decorating, and normally one needs many colors to come up with a lovely colorful final result whether it is Butter cream, royal icing or fondant. ...
5
votes
2answers
5k views

Commercial Sponge Cake Improver?

Many years ago (35+) my grandmother received a container of a 'sponge cake improver' from a family member whom was a commercial baker. She describes it as looking like a thick amber liquid or paste. ...
1
vote
1answer
286 views

Help identifying Turkish dessert

Anyone familiar with Turkish cuisine know what this is? I had this in Istanbul. All I could gather from the owner was that it is made of milk. The texture was like a very moist cake. The taste was ...
1
vote
0answers
69 views

What to do with excess Wham bars

I currently have 50 wham bars in my kitchen , I went a bit ott at wholesalers and after eating one my jaw felt like it was going to give in . Can any of you offer up an ingenious solution for my ...
1
vote
2answers
91 views

Can i use non stick cooker (futura pressure cooker) for making cake without oven

I saw so many recipes but in every recipe simple cooker is used.
1
vote
2answers
3k views

How can I harden the centre of a partly cooked christmas cake

My christmas cake has been baked for the correct time as per recipe but the centre has remained soft whilst the outside is hard. Would a period in a microwave finish the centre without ruining the ...
1
vote
2answers
148 views

How much white chocolate should I use in a white chocolate cake?

I am trying to develop a white chocolate cake formula. The recipes that we tried were dry or did not have the right flavor or consistency. I found no guide line as to how much white chocolate to use. ...
3
votes
3answers
394 views

Why do my cakes taste like cinnamon?

I baked a cake using eggs, butter, milk, vanilla extract, flour, cocoa and baking soda. I baked it at 450F for 30 mins. I tested it and the knife came clean. It looked okay but tasted horrible, like ...
7
votes
4answers
6k 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 frog....
0
votes
4answers
33k 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? Here'...
5
votes
3answers
2k 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 ...
1
vote
1answer
170 views

Springform pan vs. regular cake pan

Can a regular cake such as from a cake mix be baked in a springform pan? If so, will the results be the same as a normal cake pan?
1
vote
3answers
3k views

One base cake mix and then make several flavors

Does anyone know how to make one base cake mix and then make several flavors for cupcakes? I was thinking a basic white cake mix then SPLITTING mix into Vanilla Bean, Chocolate and Strawberry. Thank ...
2
votes
5answers
17k 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 ...
3
votes
3answers
2k views

How to season / care for a Bundt pan?

I just got a new cast-aluminum Bundt pan and I want to take care of it so my bundts don't stick. Does anyone have any helpful advise about how to season and clean the bundt pan?
7
votes
1answer
27k views

What is the difference between cheesecake and NY cheesecake?

I believe it's density but I'm not sure. What make cheesecake a NY style? Is there different ingredients. Some people call their recipe NY Cheesecake and they are not.
5
votes
3answers
7k views

I want to make a mug cake, can I use hot chocolate mix instead of cocoa?

Unfortunately, I do not have any cocoa powder left. If I use Cadbury's hot chocolate mix, would it give me the same effect?
1
vote
2answers
1k views

Can a disposable aluminium pan be used to bake a cake?

I want to know if an aluminium lasagna pan can be used in an oven for baking a cake?
3
votes
2answers
236 views

Oven temperature vs time adjustments

My cake recipe calls for baking at 350°F for 55 minutes. I had to bake it for 15-20 minutes longer for inside to be done. Can I adjust the temperature to 360°F to bake for 55 minutes without burning ...
5
votes
2answers
293 views

Cake Projector Alternatives

My wife is making a cake for some kid, and she asked me to come up with something brilliant to project an image of the Paw Patrol dog (like this guy) she needs to draw on the cake, but we don't have a ...
2
votes
2answers
9k views

Substitues for Vegetable Oil -Spread-

A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have. I found questions that deal with substituting either Butter for Oil, Oil ...
2
votes
2answers
257 views

Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?

The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content. I've been using liqueur which works well. I was wondering ...
1
vote
2answers
383 views

Is there a difference between preheating temperature and baking temperature?

Many cake recipes say something like: Heat oven to 350F, then bake the cake around 25 to 30 minutes. What does this mean? After preheating the oven, what temperature do I bake the cake at for ...
2
votes
1answer
142 views

How should I convert my Victoria sponge to a chocolate sponge?

I generally bake Victoria sponge cake with 6 oz flour. Now to make a chocolate sponge cake do I substitute 2 oz of flour with cocoa powder or do I keep the 6 oz flour and add additional 2 oz cocoa ...
1
vote
1answer
96 views

Halving Cake Recipe- Baking Time

I want to make a chocolate cake for my birthday BUT since it's only for me I want to halve the recipe: http://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/comment-page-8/#comments ...
4
votes
2answers
163 views

Have to preserve a cake for decoration purposes

We had a cake which was made for our school opening and we need to find something to spray on to preserve the cake? For the future. We called other cake shops but they didn't have anything we could ...
2
votes
0answers
123 views

Why does my Victoria sandwich have a hole in the base?

I've made the same cake recipe for years, no changes but suddenly my cakes look fine on top but when I turn them out there's a big hollow underneath! Help!
1
vote
1answer
1k views

Difference between baking a cake in cooking range and microwave oven

I don't know much about the difference between cooking range and oven. But I just want to know what difference must be made to bake a cake using a cooking range. I used to bake cakes in a microwave ...
2
votes
1answer
772 views

Substituting instant imitation flavored pudding mix and cake mix in Bundt Cake recipe

Nothing Bundt Cakes makes delicious dark chocolate and white chocolate with a raspberry center. Thrilled to find copycat recipes online, both call for imitation flavored pudding mixes and cake mixes. ...
4
votes
3answers
145 views

“Cloth” that's edible (or even better, yummy)?

For the birthday of a keen sailor I want to make a a yacht-shaped cake, ideally with a sail rigged (not least because with my rather limited cake-creating skills it will reduce the risk that it gets ...
5
votes
1answer
123 views

How does substituting yogurt into a cake change the texture and why can it be used?

I've read about using yogurt in cake recipes to make them healthier. I was wondering how and why does replacing the fat by yogurt work, in particular whether the cake becomes rubbery and how to avoid ...
2
votes
1answer
470 views

Cakes cooked in same tin but come out different sizes

I have recently made a wedding cake with 3 layers of cake for each tier. For each tier the same tin was used for each of the 3 layers but when putting them together they were all different in size ...
2
votes
2answers
208 views

Adding melted chocolate to a sponge cake batter

I have baked a victoria sponge cake and it came out fine. In order to make a chocolate sponge cake, Can I use the same recipe of Victoria sponge cake and just add some quantity of melted chocolate to ...
4
votes
1answer
394 views

What happens to pound cakes if I forget the flour?

I was whipping up all the ingredients for pound cakes as stated in the recipe. I put the mixture in loaf pans, noticing the consistency looked off. I put them in the oven and about 5 minutes later I ...
4
votes
1answer
346 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 ...
-1
votes
2answers
2k 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 ...
3
votes
1answer
329 views

Shelf Life of Homemade Panettone

I'm thinking of making a few panettones for Christmas presents, this year. At what time would you recommend? This question is largely motivated by the potential for them to spoil or go stale; but also,...
1
vote
1answer
127 views

How to decorate extremely fine details

I have seen some pretty well done decorations, but these ones by a chick named "Christine McConnell" really take the cake. So I was wondering firstly how one does such fine details and secondly how ...
1
vote
2answers
2k 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.
6
votes
2answers
20k views

Making simple light cake with yeast

Normally, baking powder is preferred to yeast for making cake. I wanted to make simple light cake with yeast (using bread machine), but I face a problem that is not addressed in recipes (at least, I ...
6
votes
4answers
2k 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?
1
vote
1answer
5k views

Should a Pound Cake be stored in the fridge or the freezer?

After cooking a pound cake, should I place it in the freezer or in the refrigerator?
2
votes
2answers
19k 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
777 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
4
votes
1answer
132 views

Will chocolate cake be edible if I added one cup of water instead of two?

What will happen to chocolate cake if I added one cup of boiling water instead of two, and I did not realize it until it was baking? Will it be edible?
5
votes
1answer
139 views

Pre-frosting cake with jelly

I am making a chocolate cake for my son's birthday. Used a boxed cake mix (with a few substitutions) for the cake itself. Going to use chocolate frosting. Had the idea to put a light coat of ...
3
votes
1answer
215 views

How to adjust oil in recipe when adding peanut butter

I made a peanut butter cake, but it had too much oil. I used a recipe I'm familiar with, but added peanut butter to it. I used natural peanut butter (only contains peanuts and a little salt). How ...
1
vote
1answer
232 views

Cooking qualities between Glass and metal pans

I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However, when I use metal pan it doesn't cook ...