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

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1answer
240 views

Does the thickness of a cake affect the baking time?

I am very new to baking, so this may be a bit of an obvious question, but: My daughter wants an airplane shaped chocolate cake for her birthday. I have seen various ideas where you bake a cake, then ...
3
votes
2answers
529 views

Ganache by pouring before fondanting a cake

in a few days, I will be trying to create a buttock shaped cake (back and buttocks). I want the fondant to look very smooth and want to ganache the cake to have a smooth effect. I will be using dark ...
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4answers
2k 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 ...
3
votes
1answer
2k 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 ...
3
votes
1answer
110 views

What does cleave mean with regards to a pan of batter?

When pouring a Japanese Cheesecake into the baking pan recipe states do not "cleave"... I have never seen this term Ina recipe.. Please advise!! Thanks
3
votes
1answer
752 views

Edible lollipop sticks for a complicated birthday cake

I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice, awesome etc. I need some advice on how ...
3
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2answers
470 views

Pineapple upside down cake alteration

I'm planning on baking a pineapple cake for my husband's birthday and the only recipes I find are for pineapple upside down cake. Can I use a pineapple upside down cake and just add the pineapple on ...
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3answers
3k 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?
3
votes
2answers
363 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
2
votes
4answers
577 views

Lighter chocolate cake

I am making a Guinness chocolate cake and I need the color of it to turn out lighter to match the colors for a wedding. I have already used non Dutch processed cocoa but the lightest it got was maybe ...
2
votes
4answers
665 views

Help with what to bake leftover cake batter in

I have a Jubliee bundt pan that is only 10 cups, but my recipe is for a bundt pan at least 12 cups. I've only made the recipe once and it turned out great. But since I insisted in using as much of ...
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2answers
1k views

Sponge cake with only three ingredients - will this work at all?

I have a recipe for a sponge cake only consisting of sugar, eggs and flour. To be honest, I am a bit afraid to to try it. How can this create a fluffy cake - where does the air come from? Won't it be ...
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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 ...
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votes
2answers
8k 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 ...
2
votes
1answer
244 views

Can I make any modern improvements to this Russian cake recipe from 1971?

I found a recipe in a 1971 Russian booklet on holiday recipes, (see it below). I translated it to English. My questions about the recipe will be these: are there any advancements known to culinary ...
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votes
3answers
4k views

Substitute for Calvados, reduced cider?

I am interested in making America's Test Kitchen's French Apple Cake. The recipe calls for a tablespoon of Calvados. Oh for heaven's sake, that's the worst case of 1/4 cup of squab stock syndrome I've ...
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4answers
55k 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
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 ...
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votes
2answers
2k 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
448 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 ...
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votes
2answers
11k 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
2k 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
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2answers
105 views

Chocolate Berry Cake with Berries as main batter ingredient?

I have this rather vague idea that popped into my head for a chocolate berry cake of some kind where the berries, pureed, go into the batter itself and form a large proportion of the ingredients. ...
2
votes
2answers
521 views

Frosting kept melting when trying to frost cake

I made a chocolate malt cake for the first time the other day. I let the cake sit overnight to cool. I made the frosting while the cake was baking and put it in the fridge for the next day. The ...
2
votes
2answers
192 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?
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2answers
1k 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
14k 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
5answers
32k 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
2answers
534 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
265 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?
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2answers
3k 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
5answers
239 views

How can I get more lime flavor into my key lime cake recipe?

I found a great recipe for key lime cake, but it seems to lack the key lime flavor I am looking for. It has lime zest and juice in it, still a great cake, but it seems not enough lime kick to it.
2
votes
1answer
315 views

Freezing Buttercream Flowers for later use?

I would like to make some buttercream cake decorations in advance and freeze them for later use (I am very slow at creating these designs) I know I can freeze them but I don't know what people put ...
2
votes
2answers
120 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
1k 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
6k 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
4k 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
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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
236 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
186 views

Putting a solid chocolate bar inside cake dough: what's the outcome?

Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would the outcome be when the cake is removed ...
2
votes
3answers
76 views

How to keep cake topper from toppling over

I have a wedding cake to do this weekend and the bride wants each cake tiers on separate tree stump. The top tier will be a 6 inch layer with a 4 inch layer. The tree stump for this top layer the ...
2
votes
2answers
548 views

Substituting parchment for foil in slow cooker

A slow cooker gooey brownie recipe calls for using aluminum foil as a liner. Can I substitute parchment paper for the foil? Since the OP seems to be long gone, I'm going to edit in this recipe, ...
2
votes
1answer
195 views

How to store a double iced cake

I am entering a baking contest (well, two actually that are two days apart). The first contest I am only baking three items, but the second I am baking (potentially) 15 items. Normally I have a much ...
2
votes
2answers
562 views

What is the difference between regular (vege. oil) and butter recipe cake mixes?

Many commercial cake mixes use vegetable oil, but I have seen some (usually 10% or less of what the store carries) that are "Butter Recipe". These use butter instead of vegetable oil. What is the ...
2
votes
2answers
249 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
1k 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
513 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
553 views

Stick wafer sticks to mudcake

How can I stick chocolate wafer sticks like this: on a mudcake to get this result:
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votes
3answers
8k 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 ...
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1answer
2k 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 ...