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

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3
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3answers
2k views

What temperature and time do I need to bake a 35cm Madeira cake?

I am cooking a very large wedding cake (35 cm or 14 inch) and can't get the cooking time right. Is there a specific temperature I should use?
1
vote
3answers
29k views

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
2
votes
1answer
329 views

What is the New Zealand white sponge cake, is it a white cake here in the U.S?

My friend is from New Zealand and us asking for a white sponge cake. Is that the same as a white cake in the U.S.? or does she really mean sponge cake?
4
votes
1answer
541 views

Historical recipe for cake before refined sugar

What ingredients were used in cake before the invention of any factory produced or processed foods such as refined sugars? Does anyone know where I could find historical recipes for such things?
5
votes
3answers
602 views

How can I make my carrot cake taste more carroty

I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot
4
votes
1answer
313 views

Why didn't my beer cake cook properly?

I have a beer cake recipe which I've successfully cooked once. Since then, I've had a new oven and just tried to bake it again. It wasn't entirely successful. It's baked in a 10", round, deep ...
2
votes
2answers
175 views

Is it possible to make breads using cake techniques?

Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
4
votes
4answers
648 views

Constructions of Lego Bricks Made of Cake

My friends and I had this idea while drunk one night, to create a big batch of small cakes shaped like LEGO bricks and interlock them into a larger, round cake. Morning came, and we grew daunted by ...
1
vote
1answer
28k views

Adjusting baking time and temp for small cupcakes? [duplicate]

Is there a good rule of thumb for adjusting temp and time when using batter from a cake recipe in cupcakes, especially very small bite size cupcakes? I will be using a gingerbread cake batter that ...
2
votes
2answers
7k views

What kind of vegetable oil should I use for baking?

I'm going to bake this cake: http://www.epicurious.com/recipes/food/views/French-Yogurt-Cake-395471 and was wondering what sort of vegetable oil (canola etc) I should use? Would the type of oil make ...
4
votes
2answers
288 views

Dying a white iced cake black

I've had an Xbox cake made for my son, but they made it white and I wanted it black. It can't be remade, because it's too late. Can I do anything to dye it black? I was thinking about brushing black ...
4
votes
3answers
259 views

Getting the bowl out of the mold

This is the "Cook's Choice, Better Baker Edible Bowl Maker" which I received as a gift. Now the idea appears clever enough, but everything I try to do with it either comes out too hard to be ...
5
votes
1answer
2k views

Can I replace treacle with molasses in my fruit cake?

I would like to know if replacing treacle with molasses in my fruit cakes will change the texture of the cake and how much molasses can I use in a 2.5 kg. of baked cake?
4
votes
3answers
2k views

Can I use brown sugar instead of white sugar in making fruitcake?

Can I substitute light or dark brown sugar instead of white sugar in making fruitcake?
6
votes
4answers
23k 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 ...
3
votes
4answers
3k 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 ...
7
votes
2answers
966 views

How will less flour affect molten lava cakes?

I made some molten cakes the other day, using this recipe from Betty Crocker. However, it is very "cakey." The molten cakes I've had before in restaurants have had more of a "truffle" consistency. ...
2
votes
3answers
2k views

Cake without baking soda

I have this delicious recipe for flourless almond cake: 1 1/2 cups whole almonds, toasted 4 large eggs, at room temperature, separated 1/2 cup honey 1 teaspoon vanilla extract 1/2 ...
5
votes
1answer
8k 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.
4
votes
2answers
3k views

What juices to use in cake?

I usually use pineapple juice or apple juice while preparing a cake instead of milk. However some juices sound heavy in a cake, for ex. mango juice. What will the cake result in if I used Mango ...
5
votes
3answers
3k 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 ...
2
votes
2answers
6k views

What kind of cookware can melt in a microwave? Is it safe to eat food cooked in a melted cookware?

We were trying to prepare a chocolate cake using a Panasonic Microwave. We set the oven to auto mode for cake preparation. There was a time for preheating (180°C) and then asked us to place the cake ...
4
votes
1answer
647 views

Where should I store my cakes?

Where is the best place to store cakes? I usually store them in a normal, plastic box but I had an idea to store them in a freezer. Would that be okay to store cakes there? Could it degrade the ...
4
votes
1answer
205 views

Preventing heavy top layer of cake from crushing cream layer

I'm making a flourless cake with almond meal, thus quite dense, and it's also covered completely with whole cherries. I thought I'd slice the cake horizontally and put a layer of cream in. The top ...
5
votes
1answer
700 views

Traditional panettone size & volume?

I'm planning to bake an "full size" panettone. Does anyone know, for a full size panettone: What is the diameter of the paper mould ? What is the height of the paper mould ? How much dough ...
-2
votes
1answer
2k views

how many kWs does it take to bake a cake? [closed]

I am looking to set up a cake delivery business and I am creating a break even for it to educate me about the costs it would entail. However, I have no idea how many kWs it takes to bake a cake. Can ...
3
votes
1answer
3k views

what happens when you whisk sugar with oil?

So far I have tired four different carrot cakes recipes, everything ended up too oily (The oil drips from the cake when pressed). I was wondering and found all of these recipes calls for "whisking ...
2
votes
1answer
6k views

How do I properly freeze a frosted cake?

I have a purchased frosted cake I would like to use closer to Christmas. I do not know if it would keep properly in the refrigerator without freezing. How could I freeze it properly ? (preferably ...
-2
votes
1answer
92 views

Which are recipes for “rolled fondant”? [closed]

I'm looking for recipe about rolled fondant for cake decoration. I tried to search for it thought questions inside stackexchange, but i found nothing about (i'm probably non good researcher in ...
2
votes
2answers
899 views

In what ways does the size of the baking pan matter while baking cakes?

Rose Levy's reviews warn about using the right sized pans, and say that failing to do so will result in failure. I have glass ware and silicon cups for baking cakes. I prefer to bake the cake ...
2
votes
3answers
6k 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 ...
6
votes
2answers
2k views

Converting stand mixing time to hand mixing

For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to achieve similar results? Baking recipes ...
2
votes
2answers
7k 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 ...
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?
5
votes
3answers
2k views

How to make cakes/scones that won't go off, for display purposes

This is a bit of a strange question, but I thought someone here might be able to help. I am trying to make some cupcakes, scones or similar to display on a home-made cake stand in a shop window. I ...
4
votes
4answers
3k views

Lemon cake has no flavor

I have tried and tried numerous recipes for lemon pound cake. None of them taste very lemony. I tried adding extra lemons n lemon extract but no real difference. The only thing to make it taste ...
3
votes
3answers
6k views

Why might a cake collapse after cooking

I have successfuly made a Lemon Drizzle cake (recipe at end) several times, but the last 3 attempts have all collapsed in the middle to some extent. One of the attempts collapsed in such a way it ...
2
votes
3answers
3k views

What is a substitute for half-and-half cream?

I need to know if there is a substitute for half-and-half (~10%) cream because I am baking a cake without it and I am allergic to it.
1
vote
3answers
96 views

Looking for meat ingredient suggestions for a Yoghurt Cake recipe

I know the flavours of "meat" and "sweet" can sometimes go together well. There's a sausage and fennel (licorice sensation) pastry that I very much enjoy. That's the concept this question is based in. ...
-1
votes
1answer
2k views

How do I make cake batter from scratch without butter?

I need to make a cake, but I don't have butter, I could go buy some, but I don't have time because i need to do this cake right now and finish it in an hour so i can give it to someone.
2
votes
2answers
1k views

How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?

I'm making a 9x13 chocolate cake, frosted with a vanilla buttercream, (not filled) and covered with black Fondarific fondant. Here's the ingredients for the frosting: 1/2 cup unsalted butter 1-2 ...
14
votes
3answers
10k views

How do I keep fruit from sinking to the bottom of my cake?

I recently had the opportunity to cook a series of yoghurt cakes. The first batch were tasty yet somewhat dense. For the second batch, I (successfully) attempted to lighten the cake by first beating ...
3
votes
1answer
379 views

Too big tin for meringue cake recipe. How to solve?

So I have this recipe for a hazelnut meringue cake. It asks for an 18cm tin. However, I only have a 24cm tin. I went to the shop today but they do not have a 18cm tin. So i guess there are several ...
5
votes
2answers
829 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 ...
3
votes
1answer
253 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 ...
2
votes
1answer
1k views

How can I avoid cakes to turn into jelly?

I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a kind of jelly (compact, a little bit ...
2
votes
1answer
1k views

Can agar-agar be used in fondant icing in place of gelatin?

Can china grass (agar-agar) be used as a substitute to gelatin in fondant cake icing?
-5
votes
1answer
765 views

How to unbake a cake? [closed]

I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance. Problem?
3
votes
4answers
1k 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 ...
1
vote
1answer
2k views

Do I have to use butter in a “butter yellow cake?”

My boyfriend wasn't looking at the store and picked up a "Butter yellow" cake mix instead of "Golden Yellow." Do we have to make it with butter or can we just leave it out and just use oil instead? Or ...