Questions about preparing or baking cakes - defined as chemically or egg risen flour batter.
5
votes
1answer
305 views
Is there any other difference between the cakes and the cup cakes besides the size?
I don't have the small cups, so I place the cup cake batter in big vessels, and I think I have prepared cakes.
Now, I'll get the small cups and place the same batter in the cups, and call them cup ...
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
3answers
4k views
Baking in Glass Loaf Pan
Do you have to adjust oven temperature and cooking time when cooking in glass loaf pans? My Ricotta Pound cake never seemed to get done in the middle (took another 10 minutes beyond recommended ...
1
vote
1answer
2k views
Bundt Pan Substitution?
I have a cake recipe that calls for baking in a bundt pan (it's a sweet potato spice cake). Can I use another kind of pan, or will it affect the quality of the cake?
8
votes
2answers
1k views
What can I use in place of allspice?
I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have. Would ground cloves or nutmeg or a combo of both work? I know that allspice is a spice unto ...
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?
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 ...
-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 ...
2
votes
2answers
655 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 ...
14
votes
5answers
3k 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?
4
votes
1answer
14k views
How long does butter cream icing keep?
My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefinitely in the fridge."
So, as the title ...
1
vote
3answers
1k views
What are those cakes called which don't have an icing on them?
I have eaten some home made cakes which never had any icings, they still tasted brilliant.
What are those cakes called which don't need an icing on them? I heard they are called "Sponge cakes". Is ...
3
votes
1answer
971 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 ...
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
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 ...
3
votes
2answers
172 views
Should you freeze pastry lukewarm? If so, why?
I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons):
Pastry should be frozen as fresh as ...
2
votes
3answers
537 views
What can replace vegetable butter?
I am making a dairy- and gluten-free cake. What can I use to replace vegetable butter?
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 ...
2
votes
1answer
540 views
For a baking beginner, what cake icing you recommend?
I am a beginner in cooking/baking.
I have tried a couple of cake and muffin recipes, the simple ones turn into a hard crust after a while.
There are good ones that need temperature measurements and ...
1
vote
1answer
404 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
286 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 ...
1
vote
1answer
370 views
How to make a frothy icing?
I bought a tin of ready-made chocolate icing from the super market. But it's very dense and viscous while I prefer the more airy kind of icing the cakes from the bakery have. Can I do something to ...
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?
0
votes
2answers
714 views
How do I get the flaky top on ooey gooey butter bars?
I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky like it is on the bars sold at the ...
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 ...
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.
0
votes
1answer
763 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 ...
4
votes
2answers
339 views
Making cake without oven
In the case that there isn't an oven;
is it possible to make cake on electric cooktop by using basic kitchenware?
1
vote
1answer
1k 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
1answer
332 views
What temperature and time should I use for a cupcake recipe?
I am having difficulty baking a vanilla and chocolate cup-size cake. The ingredients are as follows:
12 (1 ounce) squares semisweet chocolate, chopped
1 cup butter, cut into pieces
1 cup cold milk
1 ...
18
votes
2answers
9k 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??
1
vote
1answer
286 views
Tres Leche Without Homemade Cake?
I've been wanting to make a tres leche cake and I have a few cake box mixes at home (yellow cake, spice cake and a chocolate cake). Could I use the yellow cake and then just fork it and pour over the ...
2
votes
1answer
171 views
Spooning cake mix
Many recipes I have say to 'spoon' the cake mix into the tin. I was just wondering if there is any difference between 'spooning' the mixture in or just pouring it?
3
votes
2answers
207 views
How can I prevent pear juice from soaking into pastry dough?
I'm baking a cheesecake with pieces of pears, using rich shortcrust pastry. The problem is that, during the baking, the pear juice is soaking the pastry. How could I avoid that?
8
votes
7answers
1k views
Cakes that can be cooked whilst camping?
I love camping, and would like to expand my camping cooking repertoire. This got me wondering if I could cook cakes (other than pancakes) whilst camping where I won't have an oven, and will only have ...
1
vote
1answer
173 views
Can I marble two cakes that call for different cooking temperatures?
I have two cupcake recipes that I would like to combine into one marbled cupcake. However one recipe bakes at 350 degrees and the other bakes at 375 degrees. Can a combination be done?
3
votes
3answers
2k views
What can I do with batter that has lumpy sugar in it?
I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figured out how to solve this problem? I beat ...
10
votes
2answers
6k 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
1answer
461 views
Which part of yellow cake batter gives it the yellow cake flavor?
We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake ...
7
votes
5answers
2k views
How can I bolster up a boxed cake mix?
Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?
5
votes
2answers
1k 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.
...
4
votes
1answer
2k 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 ...
5
votes
3answers
250 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 ...
6
votes
1answer
376 views
Cake with an impenetrable crust?
I recently baked the golden vanilla cake from King Arthur FLour's website. It baked nicely, and looked really nice. However, when I was at my cake decorating class, I had to level and torte that cake, ...
5
votes
6answers
2k views
Are there any vegetarian-friendly egg substitutes that can be used in cakes?
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce ...
1
vote
6answers
508 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 ...
