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

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4
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1answer
193 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 ...
1
vote
0answers
662 views

best chocolate for ganache? [closed]

I've made ganache with all sorts of chocolate, and am always looking for the best chocolate I can find for the most reasonable price. Could people please give me their (milk chocolate) ...
5
votes
1answer
510 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
1k 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
2k 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
5k 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
88 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
760 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
5k 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
1k 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
1answer
5k 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
1k 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
2k 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
5k 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
94 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
1k 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 ...
12
votes
3answers
8k 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
328 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 ...
4
votes
1answer
698 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
228 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
952 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
988 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
724 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
958 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 ...
3
votes
1answer
1k views

Can I leave a cake / cupcakes frosted with cream cheese frosting out on the counter?

I need to frost a cake and cupcakes with a cream cheese frosting for a late morning party tomorrow. I do not do a lot of baking so I'm concerned about when I should frost the cakes. For the sake of ...
2
votes
1answer
2k views

How to convert normal sponge to chocolate sponge

I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.) Is drinking chocolate a good way ...
3
votes
6answers
18k views

How to trim a cake so it's level?

If you cake is too domed, you can just cut the top off, right? Thing is, I tried this, and now my cake is taller on one side than the other. So it's still not flat! ;-) Does anybody have any good ...
1
vote
1answer
5k views

How to get glacé icing right on a cake?

Edited: Made the question a little less rambling. I always thought that icing a cake was a pretty simple process. And then I tried to actually do it. Oh boy, how wrong I was! It sounds simple ...
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 ...
4
votes
2answers
155 views

How do beets bake up in flour?

I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax egg substitutes and earth balance ...
3
votes
2answers
355 views

Would a fruit cocktail flavoured cake work?

I am baking a Cinderella Princes cake for my daughter's first birthday party. I have now had the crazy idea of having a rainbow cake under the skirt of the dress. Not only this, but I had another ...
8
votes
1answer
386 views

What is the best technique to put icing on plastic?

I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this one. Now if you look at the 2nd link, it ...
7
votes
2answers
638 views

How do packet cake mixes get their lightness without creaming butter and sugar?

I don't get it. Do they have some chemical leaveners in them or something? I just had a slice tonight and upon complementing the chef on its lightness, was told it was a packet mix—just add ...
1
vote
3answers
15k 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?
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 ...
1
vote
0answers
44 views

Why does my cake rise more in the center? [duplicate]

Possible Duplicate: How do you make a cake lift equally and minimize doming? I recently started baking and my cakes always seem to rise more in the center, creating a sort of bump. It has ...
4
votes
3answers
1k views

Can salted butter be used for yellow cake recipe?

I need help D: I'm making 300 yellow cupcakes for prom in 2 days and I've purchase salted butter instead of unsalted . - Can I use the salted butter instead of using unsalted and just not add in salt ...
0
votes
1answer
4k views

Can you substitute butter in a box cake recipe that calls for oil? [duplicate]

Possible Duplicate: Conversion rule: how to switch oil and butter? Most box cake mixes call for adding oil and water. What would be the effect of using butter instead of oil, and what ratio ...
4
votes
1answer
587 views

Why does my oil cake drop in the centre

My cake initially rises perfectly, but after about 20 - 25 minutes, the cake starts to slightly droop with the cake also pulling away from the side of the pan. I don't mind that too much, as the ...
2
votes
2answers
395 views

What could I substitute for coffee in an Opéra cake

I would like to bake an Opéra cake for someone who doesn't really appreciate the taste of coffee. Since coffee and chocolate are the two main elements, I am wondering: what flavour could I substitute ...
5
votes
2answers
6k views

What purpose does coffee serve in a chocolate cake recipe?

I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee ...
14
votes
1answer
705 views

Why is it called coffee cake?

There is no coffee in any of the recipes I've seen for coffee cake, so why is it called that?
7
votes
4answers
588 views

Can you overmix a gluten-free cake?

If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just ...
5
votes
2answers
4k views

Why did my pound cake turn out dry?

I baked a pound cake in an enamel glazed fluted pan and it turned out dry. Was it the pan or what could it be? I followed the recipe. Any help on this would be appreciated. Does it have something to ...
0
votes
1answer
822 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. 1) Is there anything special about mug cake that makes ...
9
votes
13answers
11k 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.