Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
681
questions
1
vote
2
answers
1k
views
When to bring eggs whites to room temperature?
I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way to do it. Is it best to bring the dozen of eggs to ...
- 4,606
4
votes
2
answers
2k
views
How to keep cake soft when served frozen (Ice Cream Cake)
I am a baker and want to offer ice cream cakes, consisting of actual cake with a layer of ice cream on top. I need the cake to stay as soft as possible when frozen. I know oil based cakes will do ...
1
vote
1
answer
132
views
How to get good design on marble cake?
Any pointer on how to get different marble cake patterns or zebra cake patterns?
- 111
0
votes
1
answer
148
views
What to be mindful of with cake flour
I substituted cake flour for AP FLOUR in my pancake recipe. Do I need to reduce the liquid ingredients as compared to AP flour? My batter seemed runnier and therefore pancakes were flatter—but also ...
- 406
1
vote
2
answers
1k
views
How can I make pastry cream for a cake filling more a bit more firm/sturdy?
How can I make a pastry cream for a cake filling a bit more sturdy/firm. My recipe called for 5 egg yolks and 3 T. cornstarch, 1 1/2c. whole milk, 1/2c. whipping cream.
- 81
2
votes
2
answers
1k
views
I added olive oil to my cake, but I haven’t baked it yet
The taste is so strong, and I haven’t even baked it yet.
How do I make it taste better?
I added it as a butter substitute... now what do i do?
- 21
1
vote
1
answer
2k
views
Can I broil a box cake in the oven?
my oven has recently broken, it turns on but does not heat. On the other hand, my broiler works just fine and I've been able to cook peach cobbler and peach bread, though that calls for a different ...
- 19
1
vote
2
answers
10k
views
Baking cake in one pan instead of splitting into two
Lots of red velvet cake recipes (this one I'm looking at https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/) are asking to split the batter into two cake pans. I've ...
- 259
3
votes
2
answers
1k
views
red velvet cake - cake flour?
I am looking to bake a red velvet cake, but I’ve seen different recipes, some use all purpose flour and some use cake flour. There are some diy cake flour recipes too since I don’t have cake flour. I’...
- 259
0
votes
1
answer
8k
views
Too much water in cake mix but it’s already baking! What should I do?
The cake looks done but it’s not in the middle. Should I just keep baking it?
3
votes
1
answer
16k
views
Melted vs softened butter in cake recipes
I was making Victoria sponge cake, and the recipe called for using softened butter, which should then be mixed with sugar using an electric mixer. I did not have an electric mixer, so I decided to ...
- 181
1
vote
1
answer
89
views
Roast almond for desserts
I want to bake a cake that mimics the Sahne Nuss chocolate bar from Nestle. So my plan is a chocolate cake filled with a chocolate ganache with pieces of almond in it.
My question is: should I roast ...
- 658
1
vote
1
answer
302
views
What going to happen to Dulche De Leche during baking?
Dulche De Leche is condensed milk that boiled already. But what if put it in something that going to be boiled or baked. How it's going to be, how it's going to taste like? Do people do it?
- 449
1
vote
3
answers
10k
views
Why does adding lemon juice before baking cause a thick layer of dense cake to form?
I am trying to adapt a recipe for lemon cake. I want to add actual lemon juice to the batter and omit the lemon zest. The recipe I have goes as follows:
250g butter
250g sugar, half and half ...
- 111
1
vote
4
answers
892
views
Why does my cake lack air bubbles and looks like a molten mass?
I have tried to do cakes many times and I frequently have the problem of my cake not having the bubbly structure I expect, but rather looking like a smooth mass on the inside.
So far I have ...
- 1,479
4
votes
3
answers
3k
views
GIving that alcoholic taste to yeast-leavened cakes (panettones)
For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the first reasonably successful one. However I ...
- 285
0
votes
2
answers
618
views
Should I mix vanilla sugar with wet or dry ingredients?
I could not find vanilla extract in my town. There is vanilla sugar instead in markets.In my cake recipe, there is vanilla extract and it is whipped with egg, sugar and oil. But I am not sure with ...
- 633
0
votes
2
answers
922
views
Chocolate Sweetening in Ganache
I need 1 more ounce of 60% bakers chocolate, but i only have unsweetened. How much powdered sugar should I add if I add 1 ounce of the unsweetened?
I'm trying to make a ganache.
- 1
5
votes
4
answers
2k
views
Gluten formation in cake dough
I have no experience in cooking. So I apologize in advance if this is a simple question.
The first cake of my life that I made yesterday swelled very well in the oven. It had a soft texture when ...
- 633
2
votes
1
answer
1k
views
When can I use a cake recipe to make muffins?
I wanted to know what are the rules for using a recipe of a cake biscuit to make muffins. I understand I need to adjust the time of baking. Is there anything else I need to bear in mind?
The recipe ...
- 693
2
votes
1
answer
3k
views
How to make white whip cream?
I'm trying to make a regular circular cake with cream in the middle and top. A lot of recipe online will just tell you to whip the cream from a mix if sugar and heavy cream.
I did that, it works but ...
- 193
12
votes
3
answers
18k
views
Does milk make cakes lighter or tougher?
After looking online on several websites and forums, there seems to be conflicting answers to this. Some people say that it gives a lighter texture, while others say it gives a more rubbery/tougher ...
- 678
6
votes
2
answers
1k
views
Quickbreads vs Cakes: Understanding Mixing Ingredients -
Type 1: In a typical quickbread (and certain cake recipes), the instructions will say to mix just until combined, no actual stirring or beating. I think this is because (assuming this is made with ...
- 694
2
votes
1
answer
170
views
Almond pound cakes erupting
In the last two weeks I have made 5 almond pound cakes with varying levels of failure. The biggest problem I'm having is that 3 out of 5 of the cakes have over flowed. The 3 that over flowed used no ...
2
votes
1
answer
318
views
What is the best way to store cake?
It is commonly accepted that bread goes stale faster in the refrigerator, does this also apply to other wheat flour baked items, such as cakes and quick breads?
If a cake is expected to last for 3-5 ...
- 5,448
6
votes
3
answers
4k
views
Why is my cake rising sideways while baking?
Here is what my cake looks like:
I'm using the following ingredients to make the cake:
1 egg
wheat flour
milk
some kind of flavour essence like vanilla essence
pinch of baking powder
pinch of baking ...
- 917
6
votes
1
answer
2k
views
How to avoid holes in Chiffon cake?
I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with large holes in the sponge, see the ...
- 76.3k
-3
votes
2
answers
2k
views
What does 100 grams of something look like? [closed]
Is there any website, diagram or something that I could find that depicts how much a thing weighs, what that quantity looks like and how much calories it has?
- 1
1
vote
1
answer
191
views
Help on understanding frosting
A couple of disclaimers:
I know there are a number of websites already devoted to this; I needed to ask for clarification because the info out there does not help me understand how they taste
...
- 2,361
5
votes
2
answers
442
views
Can I coat a very soft cake with royal icing before I cover with fondant?
Im preparing a very soft tender cake for covering with fondant. I need it to be really smooth but I also don't want the icing to be too heavy on the cake. I'm not familiar with ganache can I use a ...
- 51
3
votes
1
answer
539
views
Icing a cake with meringue: can it be done in advance?
I have an event this Saturday for which I'm preparing a layered cake to take.
I was planning to ice it with meringue (Italian, for best stability) and then torching it.
The event begins in the morning,...
- 661
0
votes
0
answers
170
views
Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?
Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the butter on its own at first, then adding ...
- 678
2
votes
0
answers
726
views
Cake without baking powder made 2 layers in a cake. Why?
Yesterday I baked a chocolate cake. Fifteen minutes after it went in the oven I realised I'd left out the baking powder, so I quickly made another one, this one with baking powder.
This cake recipe ...
- 1,421
2
votes
1
answer
672
views
Is it possible to cream clarified butter with sugar? Will it have the same benefits as shortening and oil?
Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and also the leavening benefits of shortening ...
- 678
5
votes
4
answers
2k
views
Collapsing, dense pound cake
I’ve been trying a UK recipe that worked for me last year (I live in Canada). It’s a simple:
220g butter
220g caster sugar
4 eggs (220g weight in shells)
220g self raising flour
lemon zest
3-4 tbsp ...
- 51
2
votes
0
answers
90
views
Cupcake Papers Peeling away
I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cake shortly after they cool at room ...
- 1,708
4
votes
1
answer
245
views
Is there a difference in the end result between using mechanical leaveners vs chemical leaveners in a cake?
Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in a butter cake, replace the creamed ...
- 678
4
votes
1
answer
217
views
How can I soak cake in cheese?
I can make cheesecake and I can make cake, but it occurred to me recently that cheesecake isn't cake soaked in cheese, Ala tres leches.
So, is it possible to get cheese liquefied enough to be able to ...
- 1,099
3
votes
1
answer
205
views
How to get the effect of gluten in gluten free baking
I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by making a light meringue and folding the ...
- 1,099
19
votes
3
answers
5k
views
Why did my rum cake turn black?
A friend baked a rum cake for me. She baked it in an aluminum pan. The cake was soaking in rum. Overnight the cake turned BLACK. I suspect this is a chemical reaction, but cannot find information ...
- 191
5
votes
1
answer
259
views
What are the Purposes of the Types of Meringue that are used for Pastry?
i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the decoration and filling of them are used ...
5
votes
2
answers
1k
views
How to thicken a sour cream-based pastry cream?
I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream and sweetened condensed milk. The cream, ...
- 51
7
votes
3
answers
9k
views
Why is syrup added to a cake before frosting?
Why is syrup added to the inside of a cake before frosting? Maybe the cream sticks better with each layer of cake?
1
vote
1
answer
138
views
Gluten-free Carrot Cake batter mixed with normal Carrot Cake batter
Yesterday I wanted to make 2 small carrot cakes (1 gluten-free for a celiac friend, and a regular one). For the gluten-free one, I literally just swapped regular wheat flour for corn flour (same ...
- 1,421
2
votes
3
answers
3k
views
Fully submerged water bath for stove top baking?
So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sides) a dish in simmering water and then ...
- 678
6
votes
2
answers
224
views
Why would the exterior of a cake cook and not the interior?
I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to collapse down, but the inside of the cake ...
- 61
1
vote
1
answer
2k
views
Sourdough starter with milk vs just using regular starter and adding milk separately?
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
- 678
0
votes
1
answer
5k
views
How long does it take a hot oven to become cold [closed]
The recipe calls for a cold oven and I something baking in the oven on 450. How long will it take to for it to be cold again?
3
votes
1
answer
399
views
Genoise vs whipped egg whites - which makes cakes fluffier?
When making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...
- 678
0
votes
0
answers
105
views
How to make a good looking cake with a mountain like shape? [duplicate]
Generally speaking, and not specifying any particular recipe, why does my cake have a small dome on top, while the chef's recipe looks like this:
The dome on top looks like a mountain, with a good ...
- 659