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

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2answers
1k views

How do I get the flaky top on ooey gooey butter bars?

I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky like it is on the bars sold at the ...
1
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2answers
8k views

What is the proper oven rack height position for baking cakes and cookies?

My oven has five rack positions. When baking a cake mix, at what height should the oven rack be placed at? If it helps, I usually bake using two 9" round pans. The box of cake mix typically doesn't ...
1
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2answers
7k views

How to stop a sponge cake (chiffon cake) from deflating/sinking?

Beating of the whites is perfected. When folding in the cake mixture and the egg whites is there a specific technique? I place in about 1/3, fold, 1/3, fold, and the rest using a spatula, and turn ...
4
votes
2answers
2k views

Is it possible to prevent a japanese cheesecake from deflating or sinking?

A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into ...
1
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2answers
1k views

Is it bad if a sponge cake sits out for a couple hours before cooking?

I am making cupcakes and was wondering if it is okay if you leave the batter out for a couple hours before cooking.
0
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1answer
2k views

How can I harden the centre of a partly cooked christmas cake

My christmas cake has been baked for the correct time as per recipe but the centre has remained soft whilst the outside is hard. Would a period in a microwave finish the centre without ruining the ...
4
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2answers
405 views

Making cake without oven

In the case that there isn't an oven; is it possible to make cake on electric cooktop by using basic kitchenware?
1
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1answer
3k views

Should a Pound Cake be stored in the fridge or the freezer?

After cooking a pound cake, should I place it in the freezer or in the refrigerator?
2
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1answer
985 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 ...
1
vote
1answer
328 views

Tres Leche Without Homemade Cake?

I've been wanting to make a tres leche cake and I have a few cake box mixes at home (yellow cake, spice cake and a chocolate cake). Could I use the yellow cake and then just fork it and pour over the ...
2
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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
3answers
704 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
233 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?
4
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10answers
36k views

Baking cakes in the Microwave ovens as compared to Electric ovens

Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial differences found among cakes baked in ...
3
votes
2answers
237 views

How can I prevent pear juice from soaking into pastry dough?

I'm baking a cheesecake with pieces of pears, using rich shortcrust pastry. The problem is that, during the baking, the pear juice is soaking the pastry. How could I avoid that?
2
votes
1answer
219 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?
11
votes
2answers
10k views

How do I change cake recipes for cupcakes?

This is a three-part question: Which classes of cake are unsuitable for cupcakes? Can I do angel food cake or pound cake? What changes do I need to make when converting a normal cake recipe for ...
3
votes
3answers
4k views

What can I do with batter that has lumpy sugar in it?

I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figured out how to solve this problem? I beat ...
5
votes
1answer
845 views

Which part of yellow cake batter gives it the yellow cake flavor?

We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake ...
4
votes
2answers
4k views

How can I stop chocolate chips sinking to the bottom when I make cakes?

I love making and eating chocolate chip cakes - both large cakes and cupcakes, but almost always when I make them, the chocolate chips sink to the bottom (or, occasionally, rise to the top). Is there ...
5
votes
4answers
4k views

How to spice up a carrot cake

I have made a carrot cake several times, and I like the way the cake turns out but I want it to have more spice flavors. The recipe only calls for 1 tsp of cinnamon, but since I want it to have more ...
5
votes
3answers
378 views

How to bake a veiny cake?

I had an idea for halloween, which involves baking a sponge cake and piping icing on it to make it look like a brain. For bit more authenticity, I was hoping to get some red jam or something to vein ...
8
votes
1answer
585 views

Cake with an impenetrable crust?

I recently baked the golden vanilla cake from King Arthur FLour's website. It baked nicely, and looked really nice. However, when I was at my cake decorating class, I had to level and torte that cake, ...
4
votes
2answers
16k views

How to get rid of the taste of flour in homemade bakery?

I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. ...
1
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6answers
2k views

How to enhance sweetness of a baked chocolate brownie?

I am not sure if it is even possible or not. I baked a almond and walnut chocolate brownie. While I was preparing the mixture I added extra cocoa powder, I though it will give the brownie a perfect ...
7
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5answers
3k views

How can I bolster up a boxed cake mix?

Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?
20
votes
4answers
2k views

Does the “German” in “German chocolate cake” refer to the chocolate or the cake?

A friend insists that the "chocolate" is the German part of German chocolate cake, the evidence being that there are no palm trees in Germany (for the coconut frosting). Is this correct?
10
votes
1answer
8k views

Can I fix a box cake recipe where I added oil instead of water?

I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for the trash can?
6
votes
6answers
4k views

Are there any vegetarian-friendly egg substitutes that can be used in cakes?

I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce ...
6
votes
2answers
32k views

How to properly freeze cake

I have a cake project coming up and have to bake a few different cakes. I'm not much of a baker and was anticipating having to bake all of these at roughly the same time. I was thinking that I could ...
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 ...
6
votes
3answers
7k views

Tripling a baking recipe

I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredients don't work as well if tripled. Is ...
4
votes
2answers
934 views

What is wrong with my icing?

I have read recipes that says mix half cup butter and 1.5 times the icing sugar and beat, add some milk, not more than 2-3 spoons. I have been beating it for last 30 minutes and tasted it, the sugar ...
35
votes
10answers
71k views

How do you make a cake lift equally and minimize doming?

Some time ago, I baked a cake (Sachertorte to be exact). The taste and texture was fine, so my recipe is okay. My biggest issue was the shape. In the middle it was really a lot higher than on the ...
0
votes
2answers
919 views

Do rice cookers bake good cakes?

The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker. I have also read that cakes turn out misshapen when made in a rice cooker. I've never baked a cake ...
3
votes
2answers
478 views

Can I make cakes in a tagine?

I am living in Marrakech and in our new place I don't have an oven, and don't really want to buy anything expensive as we will only be here for a few months. I would like to make cakes/biscuits (and ...
9
votes
4answers
63k views

How do I colour ready-to-roll icing

I'm making a cake for my daughter's birthday. I'm a bit rubbish with icing and decorating, so I plan to buy some ready-to-roll icing to cover the cake. The problem is that the cake is shaped liked a ...
7
votes
2answers
436 views

Can I use guar and gelatine together?

I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then there comes a guar thickened puree made ...
4
votes
2answers
3k views

My cake batter always comes out sticky. Is this normal?

When I was growing up, mum's cake batter was always smooth with a consistency like honey -- enough to pour in to the caketin. Now I'm living out on my own, I'm cooking for myself, including cakes. But ...
5
votes
2answers
2k views

Commercial Sponge Cake Improver?

Many years ago (35+) my grandmother received a container of a 'sponge cake improver' from a family member whom was a commercial baker. She describes it as looking like a thick amber liquid or paste. ...
4
votes
2answers
365 views

Doubling ingredients on panettone cake

The recipe below makes a small panettone cake. I would like to make a cake twice the size, is it ok to just double all the ingredients? Yeast 1⁄2 tsp Strong White Flour 300 g (11 ...
4
votes
1answer
8k views

How many cups of batter does a cake mix make?

I admit it, I'm lazy, I use cake mix 9/10 times I bake a cake. There seems to be a standard size (because Duncan Hines, Betty Crocker, and our local brand all make the same size cake, same number of ...
19
votes
2answers
19k views

When baking a cake that calls for butter, should you use salted or unsalted?

I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted. What difference would it make??
1
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3answers
3k views

Adjusting the baking time for large cakes?

How long should I bake a 13" (330 mm) sponge cake? Which gas mark should I use?
3
votes
1answer
905 views

How to stop cupcakes from collapsing?

I made two kinds of cupcakes recently from Who You Callin' Cupcake? and both of them collapsed in the center. The cupcake that collapsed the most was the Devil's Food Cupcake. This contained: ...
4
votes
3answers
927 views

Cooking an eggless cake

I am about to cook a cake. I have bought the cake mix. Now, in the instructions, it says that I have to mix it with the vegetable oil and add egg. Unfortunately (or fortunately) I do not eat egg. ...
4
votes
1answer
772 views

Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?

I found a flourless chocolate cake recipe that I want to try, it uses semisweet chocolate which I thought would have enough cocoa solids already but it calls for cocoa powder, why is this?
3
votes
3answers
1k views

Cake sinks in the middle when baking. Only happens when I make a Coca-Cola Cake

When making a coca-cola cake I follow the directions exactly. But when it comes out of the oven it appears all the miniature marshmellows went to the center and sank. Hard to frost when the middle ...
3
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5answers
34k views

What is the best way to making a great pavlova base?

What is the best way to making a great pavlova base?
2
votes
1answer
206 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 ...