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

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2
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1answer
640 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
720 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
208 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
1k 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
150 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
250 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
100 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
149 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
2answers
8k 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
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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?
2
votes
0answers
111 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
0answers
297 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
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0answers
110 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
3k 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?
1
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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 ...
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 ...
1
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10answers
11k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
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2answers
2k 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.
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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?
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1answer
305 views

What are the pips and skin of an orange?

When the orange is soft and cold, cut in half and remove any pips. Process the whole orange, including the skin, until medium chunky From: ...
1
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1answer
336 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 ...
1
vote
2answers
105 views

Cake help urgent!

I am baking 1kg chocolate cake and it is already in oven from 50 mins. I'm baking it at 180 degrees temperature. The cake has risen well. But the mixture is not set yet. (I did the toothpick test) I ...
1
vote
1answer
166 views

Help converting dry milk + milk in recipe

I'm converting a cake recipe for a breadmaker that calls for 180g (3/4c) milk and some instant pudding mix. Wanting to convert it all to basic ingredients, I found an instant pudding mix recipe that ...
1
vote
1answer
89 views

Self-Saucing Pudding—Storing?

I've made this recipe once before and it turned out really well. I'd like to make it ahead of time for an event that I'm going to but I'm really not sure how it should be stored overnight. The top ...
1
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2answers
211 views

Are there any tricks to making a light-textured “whipped cream cake”?

During a web search, I found a cake recipe that uses heavy cream instead of butter. However, when I made it, the cake texture was terrible; thick and doughy even though I tested the cake with a ...
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1answer
2k views

Can white wine vinegar be used instead of white vinegar?

Recipe calls for white vinegar Can I use white wine vinegar diluted to 5 % acidity?
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1answer
5k 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?
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3answers
179 views

What are these called in english?

I'm looking for the names of "Rollfondant" and "Modellierfondant" in english. I'm new to the métier but as far as I can tell, Rollfondant is used to cover a whole cake, while Modellierfondant is used ...
1
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1answer
142 views

Why do some ingredients in baking recipes need to be at room temperature?

I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...
1
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1answer
4k views

How cooking temperature and oven set up can help prevent cakes from becoming too brown or burnt on top?

When cooking cakes (especially lemon cakes for whatever reason; perhaps they're sweeter or have a different type of sugar?), I have trouble with the surface of the cake becoming too brown or burning ...
1
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1answer
282 views

Oil in steamed cake

I realized that for steamed cake, the recipe calls for little or no oil. Why is this so? What will happen if I add more oil to the recipe? The ingredients are: 5 eggs 3/4 cup granulated sugar 1 ...
1
vote
2answers
11k 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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1answer
38 views

Does using dark corn syrup instead of light affect the white color I usually get making fondant?

The recipe calls for light corn syrup but I couldn't find light corn syrup and would like to use dark instead. Does it affect the color I get at the end (before adding icing colors)?
1
vote
1answer
119 views

Why does a cake recipe call for 2 tbsp of hot water?

This is my sponge cake recipe, I would like to know why add the 2 tbs of hot water 4 egg separated 1 tsp vanilla essence 3/4 cup caster sugar 1/2 tsp bicarbonate of soda 1 tsp cream of ...
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vote
2answers
222 views

Wouldn't this cake batter be too runny? Would the coffee affect the texture?

I came across What purpose does coffee serve in a chocolate cake recipe? as a similar question to one I'd just asked about baking. Looking at the recipe she provided there, wouldn't the amount of ...
1
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2answers
323 views

What size cake pan could be substitued in place of muffins?

I have a recipe that the blogger said made 24 mini muffins and had enough batter left for 4 regular sized muffins. If I want to make it into a cake or loaf, what size pan would I need? I know it ...
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2answers
129 views

Soaking fruits in fruit juice [closed]

Can I soak fruits in fruit juice for a fruit cake? If yes, do I need to boil the juice? Thanks a lot.
1
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2answers
102 views

The quantity of which ingredients should be increased to raise the moistness of a cake?

I tried this recipe and found the result to be quite dry for my taste. It contains milk, oil, and eggs. Which among the three should be increased to how much amount in order to raise the moistness ...
1
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1answer
141 views

Boxed pancake mix - Allpurpose or Cake Flour?

Is boxed pancake mix usually made out of Allpurpose flour, or cake flour?
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2answers
7k views

mixing cake batter in a blender?

I only have a blender, and was wondering if you could make cake batter in a blender. Till now I've been mixing by hand, but I have a recipe that calls for creaming sugar and oil, and I don't know how ...
1
vote
1answer
2k views

Lowering oven temps

Can you start a cake at 350 F (180 C), then lower the oven to 325 F (160 C)? What happens to cake? Recipe calls for 350 but the recipe is old. Other recipes I have checked online say to bake at a ...
1
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1answer
79 views

Cake in homemade chocolates

I have added some cake pieces and cherries to homemade chocolates. Can I keep them for 5-10 days? Since the cake and cherries are in chocolate, will they last for a longer time?
1
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3answers
100 views

Looking for meat ingredient suggestions for a Yoghurt Cake recipe

I know the flavours of "meat" and "sweet" can sometimes go together well. There's a sausage and fennel (licorice sensation) pastry that I very much enjoy. That's the concept this question is based in. ...
1
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1answer
6k 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 ...
1
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1answer
962 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 ...
1
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2answers
9k 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 ...
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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 ...
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?