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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2answers
159 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 ...
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?
-5
votes
1answer
778 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?
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 ...
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 ...
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 ...
8
votes
1answer
452 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 ...
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 ...
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 ...
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 ...
3
votes
2answers
389 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 ...
14
votes
1answer
872 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?
2
votes
3answers
3k 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?
7
votes
2answers
728 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
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
2k 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 ...
4
votes
1answer
646 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 ...
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 ...
-1
votes
2answers
886 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 ...
2
votes
2answers
474 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 ...
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 ...
3
votes
1answer
898 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 ...
0
votes
2answers
174 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
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 ...
5
votes
1answer
566 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
1answer
944 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: ...
5
votes
1answer
655 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 ...
4
votes
1answer
3k 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 ...
9
votes
3answers
9k views

Baking in Glass Loaf Pan

Do you have to adjust oven temperature and cooking time when cooking in glass loaf pans? My Ricotta Pound cake never seemed to get done in the middle (took another 10 minutes beyond recommended ...
1
vote
1answer
4k views

Bundt Pan Substitution?

I have a cake recipe that calls for baking in a bundt pan (it's a sweet potato spice cake). Can I use another kind of pan, or will it affect the quality of the cake?
9
votes
2answers
3k views

What can I use in place of allspice?

I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have. Would ground cloves or nutmeg or a combo of both work? I know that allspice is a spice unto ...
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?
0
votes
2answers
289 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 ...
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 ...
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
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 ...
1
vote
2answers
8k 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
1answer
6k 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
227 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 ...
2
votes
3answers
718 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
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
449 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 ...
2
votes
1answer
815 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 ...
1
vote
1answer
812 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 ...
1
vote
1answer
491 views

How to keep the surface of the cake from splitting? [duplicate]

Possible Duplicate: How do you make a cake lift equally and minimize doming? Or is it natural for it to happen because the top layer has expanded? what should I do if I wanted to make an ...
1
vote
1answer
656 views

How to make a frothy icing?

I bought a tin of ready-made chocolate icing from the super market. But it's very dense and viscous while I prefer the more airy kind of icing the cakes from the bakery have. Can I do something to ...
2
votes
1answer
611 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?
0
votes
2answers
2k 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 ...