Tagged Questions

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

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2
votes
4answers
10k 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
157 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
377 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
426 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
700 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
18k 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
49 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
5k 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
621 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
436 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
7k 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
793 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
659 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 ...
1
vote
1answer
878 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 ...
9
votes
14answers
12k 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.
3
votes
1answer
847 views

What does melted butter do in a swiss roll recipe?

I'm planning on making a Swiss roll. This is a sponge cake, baked in your baking sheet (so it's thin) and you roll it up, mostly with a filling. While looking for a recipe, some recipes say to use ...
4
votes
2answers
1k views

How to keep the fruit on an upside-down cake?

I made an upside-down pineapple cake. It consisted of a layer of buttered caramel, a layer of pineapple pieces, and a layer of batter, baked together. I pressed the batter between the pineapple pieces ...
0
votes
2answers
171 views

What is an easy way to turn a heavy-ish cake?

I don't have a metal cake pan. I bake my normal cakes and cake layers in a pan with a glass bottom and silicone walls, and cakes which can be expected to leak in a porcelain quiche pan. Sadly, my ...
3
votes
3answers
10k views

How should I alter a chocolate cake recipe to make plain/flavoured cake?

I have a really good chocolate cake recipe. It's so good that I want to use it as a base for all my cakes. How do I alter this recipe to make different cakes like vanilla, lemon, coconut, etc.? I ...
5
votes
1answer
536 views

How should I organize making a cake days ahead?

My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of ...
3
votes
3answers
2k views

What is the fastest appliance/utensil to cream butter and sugar with?

I have: but even with the whisk on the stand mixer, it seems to take for ages compared to when I was a kid and used a: I'm using room temp butter and mix it for 10-20 seconds before starting ...
7
votes
2answers
2k views

What will happen to my cake if I don't cream the butter enough?

I am preparing for a cake decorating party for some 8-year-olds and was testing a simple butter cake recipe. I made a small-ish batch of batter (just over a stick of butter, just under 1/2 lb of ...
12
votes
6answers
31k views

Making cake icing look professionally smooth

So you've got a nice, flat-topped cake after learning on Seasoned Advice how to eliminate doming and now you wish to ice it as perfectly smooth as you see it sometimes done commercially: no ridges ...
3
votes
1answer
885 views

How does the baking time change if I scale up a cake recipe?

I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake. I want to increase the ingredients to make a bigger cake. Do I still use the same baking time and temperature?
1
vote
2answers
761 views

Why is my pumpkin pie filling separating from my cake mix?

I decided to mix pumpkin pie filling into a mixture of spice cake mix. I mixed the filling in well and in every try, the filling stays in the middle, with the cake moving to the outside. I am ...
4
votes
1answer
2k 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 ...
5
votes
1answer
616 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 ...
8
votes
1answer
4k views

How much difference does the placement of the shelf in the oven make to the final outcome of a cake?

Unknowingly, I used to keep the cake on the center shelf in the oven, then I realized that the shelf can also be placed at the bottom of the oven. Does this make a huge difference in the final ...
0
votes
2answers
282 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 ...
0
votes
2answers
18k views

Why can soda be used as a substitute for eggs when using a boxed cake mix?

When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and eggs that the soda is replacing? ...
0
votes
1answer
4k 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 ...
-1
votes
2answers
797 views

Is there a cake similar to Black Forest but made with strawberries/citrus?

Once while overseas, I had a cake with the following properties: It had a French name, if I recall, and the cake was bought in Italy, so I tend to think the cake has a name beyond a description of ...
1
vote
4answers
2k 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?
2
votes
2answers
2k 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
127 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 ...
10
votes
4answers
7k 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 ...
6
votes
3answers
24k views

How to make a cake less dense

So I've just recently started baking and I've tried a bunch of cakes using the basic combination of the following ingredients: 225g unsalted butter , softened 225g caster sugar 4 eggs 225g ...
1
vote
3answers
2k 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
2answers
7k views

Will fresh strawberries make a cake soggy?

I'm decorating a two layer butter cake and I was thinking of adding a layer of sliced fresh strawberries in between the two layers together with some strawberry flavored Bavarian cream. I will be ...
3
votes
1answer
2k 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 ...
4
votes
1answer
5k 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
224 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 ...
4
votes
2answers
27k 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 ...
2
votes
2answers
3k 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
420 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 ...
1
vote
1answer
760 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
5k 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 ...