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

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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?
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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. ...
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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 ...
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1answer
972 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 ...
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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 ...
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1answer
4k 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?
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2answers
50 views

How much time is required to bake?

How much time should the oven be preheated to reach the desired temperature? To bake cupcake recipes that say 180 C, how long should the oven be preheated and which level must be set among LOW, ...
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2answers
91 views

Can I use a nonstick or stainless steel pan to bake a cake in a microwave

Can I use a nonstick pan or a stainless steel pan to bake a cake in a microwave?
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1answer
79 views

Rolled marzipan as cake filling?

Do people ever use rolled marzipan as a layer between cake layers frosted in buttercream?
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2answers
83 views

Malva pudding recipe containing too much bicarb and vinegar?

I tried making Malva pudding today using this recipe and the results were decidedly off. I don't know if it was too acidy or basey but definitely didn't taste right. The recipy calls for 2tsp bicarb ...
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1answer
80 views

How can I extend shelf life of my cakes?

I need to bake a cake and send it over to a friend. It might take 5-7 days for the cake to reach him. What are the possible ways available to extend shelf life at least till the day it reaches him, ...
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1answer
648 views

Why does my pavlova always look like this?

It has circles on it every time I try to make it. And sometimes it just won't dry - it's soft; it doesn't really crack like I hope it would! It always sinks and the bottom is kinda sticky and dark ...
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1answer
62 views

Thickness of ready-to-roll icing

To what thickness should I roll out icing for covering a cake? I had a look at Google where values range from 1mm to 5mm. 5mm strikes me as a bit thick; and the last time I tried, I had some trouble ...
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1answer
131 views

So much water in cake, how to fix?

My mango chantilly cake has fallen, due to too much water inside the plastic storage. Now, assuming that I don't have an oven what are the practical workarounds that I can try to fix the cake? So far ...
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1answer
747 views

choosing a red food color for red velvet cake

Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (45ml) of red food colouring. Also can ...
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1answer
182 views

What technique is used to remove the bubbles and big hole from swiss rolls?

I would like to make a Swiss roll without big holes. The skin has to be smooth and beautiful - no bubble and holes. Do you have any technique or suggestion on this?
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1answer
233 views

Baking a Cake at the Wrong Temperature

I mistakenly baked my Carrot Cake at 375 degrees for 35 minutes as opposed to the correct temperature of 325 degrees for the same amount of time. What will happen? Do I need to throw it away?
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1answer
43 views

Chiffon gets stiff overnight

I left a chiffon I baked on the counter, wrapped in tin foil. And after 5~6 hours it shrank and became stiff. I thought maybe it's too warm and dry in the room(25 C, humidity around 35 %) so I put the ...
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2answers
172 views

How should I adjust the baking temperature?

I just baked a sponge cake, its sides are fluffy and fine but in the middle it's a bit stiff. When I stick a toothpick in the center it comes out clean and when I cut the cake up, it's not wet. So how ...
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1answer
115 views

Bundt Pan for a Citris Olive Oil Cake?

I'm making this next week (for guests, so I don't want to screw it up) Orange Olive Oil Cake. Of course it wasn't until I became married to the recipe that I saw it calls for a 10" round cake pan. ...
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2answers
1k views

Can Wilton cake fondant be kept in freezer?

My mom put a package of Wilton cake fondant in the freezer by mistake. Will it still usable once thawed and, would you thaw it now or just before its intended use?
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1answer
38k views

Adjusting baking time and temp for small cupcakes? [duplicate]

Is there a good rule of thumb for adjusting temp and time when using batter from a cake recipe in cupcakes, especially very small bite size cupcakes? I will be using a gingerbread cake batter that ...
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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 ...
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1answer
888 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 ...
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1answer
703 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 ...
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1answer
215 views

Jam Rolly-polly

Today I made for the first time a jam rolly-polly. It is very tasty (if I do say so myself) and perfectly edible, however while it was cooking, the top layer split and did not rise. Can anyone ...
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1answer
35 views

Temp and time for using half the recipe of cake

I have a recipe which makes cake for 6-8 ppl. I want to bake the same recipe using just the half recipe. It's original temp. Is 180 C using 40 minutes. Now after using just the half recipe what will ...
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1answer
75 views

Cakes cooked in same tin but come out different sizes

I have recently made a wedding cake with 3 layers of cake for each tier. For each size the same tin was used for each 3 layers but when putting them together they were all different in size and had ...
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0answers
79 views

How do I carve a 2D Betty Boop cake?

Help! This is my first 2D carved cake and I am very frustrated. Do I need to have the cake stacked and dirty iced or dry stacked to carve? I know to freeze the cake but I hate to make all that ...
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2answers
138 views

Why does my cakes fall? [closed]

When I bake cakes from scratch they fall in the middle. When I bake boxed cakes they do not fall. I do not know if I am overbaking or using too much liquid.
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1answer
91 views

Coating fruit before adding to a cake

I recently had an apple cake at a restaurant that was delicious. It tasted like a gooey-er version of a spice cake with apples and coconuts. I think I can recreate this at home using a box spice ...
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0answers
50 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 ...
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2answers
827 views

Why is my pumpkin pie filling separating from my cake mix?

I decided to mix pumpkin pie filling into a mixture of spice cake mix. I mixed the filling in well and in every try, the filling stays in the middle, with the cake moving to the outside. I am ...
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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 ...
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1answer
557 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 ...
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1answer
350 views

Non-uniformly shaped cake methods

I was wondering about the methods used to produce non-uniformly (i.e., not a box or cylinder) shaped cakes. Let's say, I want a t-rex shaped cake (I went to engineering school long enough to know how ...
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2answers
22k views

Why can soda be used as a substitute for eggs when using a boxed cake mix?

When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and eggs that the soda is replacing? ...
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2answers
1k 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 ...
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1answer
75 views

What is a mixed spice with respect to a cake?

1 tsp mixed spice http://www.maryberry.co.uk/recipes/baking/whole-orange-spice-cake What does mixed spice constitute of in terms of cake?
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3answers
4k views

How to go about reducing sugar in a butter cake recipe?

Recently I made some cupcakes that turned out mostly great. However, even other people than me – I have an aversion towards overly "sugary" desserts – said they were fairly sweet, and for me it seemed ...
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2answers
175 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 ...
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2answers
66 views

How to change this frosting recipe to get a thicker result?

Making chocolate cake and frosting per recipe below from Hershey's recipe. The frosting we made is a bit too liquidy to put on the cake, more like icing. is there a way (or even hack) to make it ...
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2answers
193 views

Forgot to put brown and white sugar in cookie dough

I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
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2answers
685 views

How to make a complex novelty cake at home?

how would one make a cake like this? This is my drawing of what i want my LOs cake to look like. The bakery estimated it at being over 500 dollars! So I'd rather make it myself.
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1answer
61 views

Substituting buttermilk powder for buttermilk

I made a banana cake with ripe, pureed bananas and substituted pineapple juice mixed with buttermilk powder instead of the buttermilk in the recipe. I used the same amount of juice as you would water ...
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2answers
303 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 ...
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1answer
5k views

Can these settings bake a cake?

I've tried baking so many times with this kind of oven settings but they never work. The exterior of the cake looks fine, but when cut opened, they look as if they were never cooked. The oven doesn't ...
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2answers
129 views

Breadcrumbs or flour when greasing and dusting a cake form?

I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the ...
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2answers
96 views

Doubling a red velvet cake recipe

I have made 4 times the recipe in order to make a half sheet cake. Do I lower the degrees and bake time?