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

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5
votes
1answer
63 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 ...
4
votes
2answers
4k views

How can I stop chocolate chips sinking to the bottom when I make cakes?

I love making and eating chocolate chip cakes - both large cakes and cupcakes, but almost always when I make them, the chocolate chips sink to the bottom (or, occasionally, rise to the top). Is there ...
1
vote
3answers
12k views

Too much water in box cake mix batter. Can it be fixed?

I added too much water in my box cake mix and I already mixed the 2 together. What can I do to save the cake? Could I add another box of cake mix to the batter?
0
votes
1answer
111 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 ...
5
votes
3answers
2k views

Non-beet alternatives to standard red food dye

I'd like to make a red colored cake for my red-head daughter's first birthday, and I would like a non-beet alternative way to dye it red. I've made red velvet cake before and the bug-based food ...
1
vote
2answers
96 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 ...
14
votes
8answers
6k views

Is cheesecake a cake or a pie?

Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?
3
votes
4answers
2k views

Colored cake without food coloring?

I'm wanting to make a layer cake for a birthday WITHOUT food coloring. Specifically, I'm wanting to make red and blue. Could I add raspberry juice or puree to a basic white cake recipe or would that ...
1
vote
1answer
1k 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 ...
2
votes
4answers
9k 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
7k 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 ...
1
vote
1answer
86 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
2answers
876 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 (with my aversion towards primarily sugary desserts) said they were fairly sweet, and for me it seemed to ...
1
vote
1answer
357 views

Can white wine vinegar be used instead of white vinegar?

Recipe calls for white vinegar Can I use white wine vinegar diluted to 5 % acidity?
1
vote
2answers
699 views

Why is my pumpkin pie filling separating from my cake mix?

I decided to mix pumpkin pie filling into a mixture of spice cake mix. I mixed the filling in well and in every try, the filling stays in the middle, with the cake moving to the outside. I am ...
0
votes
1answer
332 views

White chocolate mud cake with dark chocolate ganache?

I've been trying to find out if white chocolate mud cake would taste nice with a dark chocolate ganache. This is for a cake that I am making for someone (so I can't make a mistake) and need to find ...
-1
votes
1answer
238 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 ...
2
votes
1answer
253 views

Stick wafer sticks to mudcake

How can I stick chocolate wafer sticks like this: on a mudcake to get this result:
0
votes
0answers
17 views

preparing cake in a micowave [duplicate]

How to prepare cake in a microwave, as baking takes long time in oven in my microwave there are no indicators for degree/ farenheit, so what about pre heating as is ovens? will it be tastier as ...
4
votes
10answers
31k views

Baking cakes in the Microwave ovens as compared to Electric ovens

Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial differences found among cakes baked in ...
2
votes
2answers
703 views

Sponge cake with only three ingredients - will this work at all?

I have a recipe for a sponge cake only consisting of sugar, eggs and flour. To be honest, I am a bit afraid to to try it. How can this create a fluffy cake - where does the air come from? Won't it be ...
2
votes
2answers
575 views

cake undercooked or too wet?

I recently tried this recipe: http://www.chef-in-training.com/2012/09/easy-pumpkin-bread/ with the following modifications: I didn't have any butter, so I substituted 1/3c olive oil and 2 pureed ...
-1
votes
2answers
1k views

Can you use brandy instead of rum in cake recipe

Can you use brandy instead of rum in a cake recipe
7
votes
2answers
300 views

Holes in baked cake

I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two ...
3
votes
2answers
255 views

Pineapple upside down cake alteration

I'm planning on baking a pineapple cake for my husband's birthday and the only recipes I find are for pineapple upside down cake. Can I use a pineapple upside down cake and just add the pineapple on ...
2
votes
3answers
4k views

Any other flour which can be used to replace Maida flour for chewy cakes?

From: http://en.wikipedia.org/wiki/Maida_flour Maida has been linked with diabetes[10] and known to cause blood sugar imbalances, have negative influence on Insulin.[1] Consuming maida makes ...
5
votes
3answers
326 views

Is there a food that is halfway between a cheesecake and regular cake?

While living in Korea, there was one special bakery I found that had a cake that I can only describe as being halfway between cheesecake and regular cake. It was creamy like a cheesecake, but had a ...
4
votes
2answers
12k 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. ...
7
votes
5answers
2k views

How do I add butter to a sponge cake?

I made a Genoise following James Peterson's recipe in Baking, but without the optional butter. I used an electric hand mixer. The cake came out fine, as in the picture. The second time I decided to ...
1
vote
1answer
476 views

Lowering oven temps

Can you start a cake at 350 F (180 C), then lower the oven to 325 F (160 C)? What happens to cake? Recipe calls for 350 but the recipe is old. Other recipes I have checked online say to bake at a ...
7
votes
1answer
159 views

What could cause a sudden loss of sour flavor?

Background During the weekend, my mother made a plum cake and put slices of plum on top. She gave me a piece to try and it was sweet and good for ~1.5 seconds before my face puckered from how sour it ...
2
votes
2answers
2k views

How do you convert a cake recipe to brownies?

I'm thinking more oil/butter and less water, but I'm not sure of the ratios. I would probably also cook brownies for a shorter amount of time. What determines a cake's fluffiness and a brownie's dense ...
5
votes
3answers
360 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 ...
1
vote
1answer
70 views

Cake in homemade chocolates

I have added some cake pieces and cherries to homemade chocolates. Can I keep them for 5-10 days? Since the cake and cherries are in chocolate, will they last for a longer time?
-1
votes
1answer
184 views

timing on baking a birthday cake

I need to have a birthday cake ready on saturday night and am trying to figure out how early I can make it without it impacting the quality of the cake. If I make the the cake friday night or ...
3
votes
1answer
235 views

Cooking oranges to put in a cake

I found some recipes like this one for orange cake where the oranges are cooked in whole for 45 minutes up to two hours before they get pureed. What does cooking oranges do to them - does it remove ...
3
votes
4answers
868 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 ...
6
votes
1answer
194 views

What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?

I want to make a multi layer cake where one of the top layers consists of some kind of mousse. I haven't decided on what kind of mousse/creme yet because I have to transport the cake once it's done ...
6
votes
2answers
4k 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 ...
4
votes
0answers
3k views

Baking a cake in a microwave [duplicate]

I generally bake cakes in a microwave (because I don't have an oven) and all of them have a spongy texture. Is there any non-oven method where my cake has a little bakery style cake like structure?
2
votes
2answers
3k 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 ...
0
votes
1answer
236 views

Oddly Shaped Cake

I was wondering about the methods used to produce oddly shaped cakes .... let's say, I want a t-rex shaped cake (I went to engineering school long enough to know how to compute the balance as long as ...
1
vote
6answers
1k views

How to enhance sweetness of a baked chocolate brownie?

I am not sure if it is even possible or not. I baked a almond and walnut chocolate brownie. While I was preparing the mixture I added extra cocoa powder, I though it will give the brownie a perfect ...
1
vote
1answer
216 views

Oil in steamed cake

I realized that for steamed cake, the recipe calls for little or no oil. Why is this so? What will happen if I add more oil to the recipe? The ingredients are: 5 eggs 3/4 cup granulated sugar 1 ...
2
votes
1answer
242 views

Correct temperature to serve a chocolate gateau (cake)

This is not so much a cooking question but a serving question. The cake consists of layers of almond sponge, coffee butter cream, and chocolate ganache. At what (serving) temperature would I get the ...
2
votes
1answer
343 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?
0
votes
1answer
76 views

small cakes/muffins not rising correctly [duplicate]

My small cakes for example muffins are not rising correctly. They rise lopsidedly and spill over the paper cases. Nothing wrong with oven. I've tried various things, eg wetter mixture, drier ...
5
votes
2answers
2k 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. ...
3
votes
1answer
789 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?
2
votes
4answers
2k views

How can I make carrot cake more fruity and fresh?

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 ...