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

learn more… | top users | synonyms (1)

2
votes
1answer
1k views

What temperature and time should I use for a cupcake recipe?

I am having difficulty baking a vanilla and chocolate cup-size cake. The ingredients are as follows: 12 (1 ounce) squares semisweet chocolate, chopped 1 cup butter, cut into pieces 1 cup cold milk 1 ...
2
votes
1answer
247 views

cooking oven temperature

I have a murphy electric cake oven. it is a classic electric cake oven(not a modern one) In the recipe book it is mentioned to preheat it to 200 degree C for 10 mins. But it is not specified anywhere ...
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 ...
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 ...
2
votes
2answers
176 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?
2
votes
2answers
908 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
4answers
11k 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 ...
2
votes
2answers
458 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 ...
2
votes
1answer
240 views

Spooning cake mix

Many recipes I have say to 'spoon' the cake mix into the tin. I was just wondering if there is any difference between 'spooning' the mixture in or just pouring it?
2
votes
2answers
2k views

pan to bake a pound cake

I have a recipe for pound cake that I love, but I make it in a tube pan. I would like to make it in a 9x13 oblong pan, but don't know how long the cake should bake or if the recipe I use in the tube ...
2
votes
2answers
71 views

How to bake crushed peppermint into cake?

I'm still fairly new to baking and I'm making cupcakes for a Christmas party on Thursday and I couldn't seem to find a recipe online for the the kind I want to make, which is a peppermint cupcake. ...
2
votes
3answers
731 views

What causes a cake to sink in the center?

I just pulled an Italian specialty cake out of the oven and was disappointed to see that it has sunk badly in the middle. It's not to be frosted or layered, so it might still be quite good, but what ...
2
votes
2answers
4k views

Substitues for Vegetable Oil -Spread-

A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have. I found questions that deal with substituting either Butter for Oil, Oil ...
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.
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 ...
2
votes
1answer
222 views

Can I marble two cakes that call for different cooking temperatures?

I have two cupcake recipes that I would like to combine into one marbled cupcake. However one recipe bakes at 350 degrees and the other bakes at 375 degrees. Can a combination be done?
2
votes
2answers
232 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.
2
votes
2answers
859 views

cake undercooked or too wet?

I recently tried this recipe: http://www.chef-in-training.com/2012/09/easy-pumpkin-bread/ with the following modifications: I didn't have any butter, so I substituted 1/3c olive oil and 2 pureed ...
2
votes
1answer
338 views

Correct temperature to serve a chocolate gateau (cake)

This is not so much a cooking question but a serving question. The cake consists of layers of almond sponge, coffee butter cream, and chocolate ganache. At what (serving) temperature would I get the ...
2
votes
1answer
663 views

How to season / care for a Bundt pan?

I just got a new cast-aluminum Bundt pan and I want to take care of it so my bundts don't stick. Does anyone have any helpful advise about how to season and clean the bundt pan?
2
votes
1answer
367 views

Stick wafer sticks to mudcake

How can I stick chocolate wafer sticks like this: on a mudcake to get this result:
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 ...
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
3k 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 ...
2
votes
4answers
20k 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
1answer
884 views

Pumpkin Roll Technique

How do you roll a pumpkin roll cake without it breaking mid-fold?
2
votes
1answer
174 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 ...
2
votes
1answer
294 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?
2
votes
1answer
102 views

What considerations are there when using powdered or pasteurized eggs in baking cake?

If I am baking cake (from box mix or from scratch) and I don't have any fresh eggs, what must I take into account if I want to use powdered eggs or pasteurized liquid eggs instead? Will this work, and ...
2
votes
2answers
695 views

Best way to stabilize wedding cake tiers

I am baking a 3 tier wedding cake for August. It will consist of 2 white layers and 1 chocolate layer in the middle. I am covering these layers with white fondant. Should I rather stabilize these ...
2
votes
1answer
356 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?
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
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 ...
2
votes
1answer
801 views

For a baking beginner, what cake icing you recommend?

I am a beginner in cooking/baking. I have tried a couple of cake and muffin recipes, the simple ones turn into a hard crust after a while. There are good ones that need temperature measurements and ...
2
votes
1answer
591 views

How many jumbo double yolk eggs should I substitute for large eggs?

If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
2
votes
3answers
715 views

What can replace vegetable butter?

I am making a dairy- and gluten-free cake. What can I use to replace vegetable butter?
2
votes
1answer
207 views

How do I distribute pastry in a tube pan?

Recently I tried to bake a cake in a silicone tube pan. I evenly distributed pastry over the bottom of the pan and put into the oven. While the cake was baking pastry expanded and started to fall ...
2
votes
2answers
531 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
1answer
126 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 ...
2
votes
1answer
179 views

Can adding milk prevent a cake from rising?

My white vanilla cake came out really flat despite using baking powder and soda. My mother told me that the milk (a small glass) I added to the batter may have prevented the cake from rising. Is she ...
2
votes
1answer
89 views

Mix a cake in a bag

I saw a recipe on the web (via reddit) of someone making cupcakes in a sandwich bag, and then piping it out by snipping off the corners. The main reason was to save washing up (and in my case lack of ...
2
votes
2answers
125 views

What happened to my cake?

I have used the same pound cake recipe in the same pan for years. The last two times I made it; the cake was a hot mess. The cake overflowed the pan onto my my freshly cleaned oven. It was very ...
2
votes
3answers
3k views

How do you convert a cake recipe to brownies?

I'm thinking more oil/butter and less water, but I'm not sure of the ratios. I would probably also cook brownies for a shorter amount of time. What determines a cake's fluffiness and a brownie's dense ...
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 ...
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?
2
votes
3answers
2k views

How to incorporate alcohol (rum) into a cake recipe?

How can I incorporate alcohol (rum, in this case) into an existing cake recipe (pumpkin cake, for example)? Can I simply replace the water with rum?
2
votes
0answers
78 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. ...
2
votes
0answers
98 views

blackened carrot cake

I have a favorite carrot cake recipe that I have made many times. it is always beautiful and tasty (although I am sure some would debate that since it contains pineapple). However, that last two ...
2
votes
0answers
215 views

How do you minimize cake doming? [duplicate]

Possible Duplicate: How to make a cake lift equally? I'm working on a layer cake for a birthday and did a test run today since I really have no experience with baking cakes. I had some ...
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?