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

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2
votes
2answers
11k 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 ...
2
votes
0answers
377 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. ...
5
votes
2answers
1k 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 ...
0
votes
0answers
963 views

Cake baking temperature using top-heating gas oven

I am new at baking. I want to bake a sponge cake and need to know the temperature at which I can use my gas oven for baking. In this model, the oven heat comes from the top.
1
vote
2answers
144 views

Why does my cakes fall? [closed]

When I bake cakes from scratch they fall in the middle. When I bake boxed cakes they do not fall. I do not know if I am overbaking or using too much liquid.
7
votes
4answers
5k views

Correct way to join two halves of sponge cake?

When you join two halves of sponge cake (as in this photo) which way round are you supposed to do it? The instructions I've used seem to assume what comes out of your two cake tins are two fairly ...
6
votes
2answers
4k views

What considerations should be taken into account when adding any fruit to any cake?

I have a pineapple-orange cake recipe that is very good, but is from a relative - I didn't develop it. I am curious how to adjust a typical cake recipe or even a box cake mix so that I can add fruit ...
3
votes
1answer
523 views

Time and Temperature to bake small fruit cakes

I want to bake fruit cakes in foil pans holding about 1 1/4 cups of batter. Should I use bain marie ? What temperature oven will be best and for approximately how long
3
votes
2answers
254 views

How does pudding make cake moister?

I've got a recipe that calls for adding a box of instant pudding mix to a box of cake mix (along with eggs, water, and oil) to make a cake moister. And there are lots of cake mixes that proclaim ...
1
vote
1answer
69 views

Thickness of ready-to-roll icing

To what thickness should I roll out icing for covering a cake? I had a look at Google where values range from 1mm to 5mm. 5mm strikes me as a bit thick; and the last time I tried, I had some trouble ...
1
vote
3answers
181 views

What are these called in english?

I'm looking for the names of "Rollfondant" and "Modellierfondant" in english. I'm new to the métier but as far as I can tell, Rollfondant is used to cover a whole cake, while Modellierfondant is used ...
0
votes
0answers
90 views

Why is the liquid caramel colour separating in my cakes?

I am making Christmas cakes, and when I am creaming the margarine and sugar, I put in my liquid caramel colour and mix it through. Once all combined, I then add all other ingredients, and once ...
1
vote
1answer
995 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. Is there anything special about mug cake that makes it ...
1
vote
2answers
295 views

Wouldn't this cake batter be too runny? Would the coffee affect the texture?

I came across What purpose does coffee serve in a chocolate cake recipe? as a similar question to one I'd just asked about baking. Looking at the recipe she provided there, wouldn't the amount of ...
6
votes
4answers
32k views

What does meringue powder do in butter cream icing?

I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for buttercream and like icings call for the ...
6
votes
2answers
13k 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 ...
9
votes
14answers
16k views

Is it possible to bake a cake without an oven?

I don't have an oven; is there any way to simulate what an oven does with any other tools available at my home? In particular I would like to be able to bake cakes.
1
vote
1answer
137 views

So much water in cake, how to fix?

My mango chantilly cake has fallen, due to too much water inside the plastic storage. Now, assuming that I don't have an oven what are the practical workarounds that I can try to fix the cake? So far ...
2
votes
2answers
1k views

substituting black treacle/molasses for brown sugar

I would like to replace some of the brown sugar in a dark fruit cake recipe with black treacle (similar to molasses I believe), as I like the rich taste and think it will add to the moistness of the ...
2
votes
3answers
4k views

Substitute for Calvados, reduced cider?

I am interested in making America's Test Kitchen's French Apple Cake. The recipe calls for a tablespoon of Calvados. Oh for heaven's sake, that's the worst case of 1/4 cup of squab stock syndrome I've ...
2
votes
1answer
806 views

Not getting the creamy result beating butter and sugar

I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter. it's like bread crumbs right now, or ...
1
vote
2answers
650 views

What size cake pan could be substitued in place of muffins?

I have a recipe that the blogger said made 24 mini muffins and had enough batter left for 4 regular sized muffins. If I want to make it into a cake or loaf, what size pan would I need? I know it ...
1
vote
2answers
245 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
1k 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
vote
2answers
151 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
vote
1answer
1k 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
150 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
votes
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
173 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
vote
1answer
193 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 ...
11
votes
4answers
10k 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
720 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
vote
1answer
5k 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
810 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
884 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
302 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
200 views

Boxed pancake mix - Allpurpose or Cake Flour?

Is boxed pancake mix usually made out of Allpurpose flour, or cake flour?
4
votes
1answer
298 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
372 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 ...
3
votes
1answer
970 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
123 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
votes
2answers
12k 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
696 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
132 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
115 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
vote
2answers
2k 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
1k 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?
1
vote
2answers
180 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
244 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
vote
1answer
202 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?