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

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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
188 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 ...
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1answer
629 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
19k 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 ...
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1answer
4k 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 ...
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1answer
95 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
102 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
8k 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 enough....
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1answer
1k 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
12k 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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2answers
3k 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
6k 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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1answer
99 views

Help with ice cream cake

I'm making an ice cream cake for my brothers birthday. I was putting the ice cream on the first layer of cake and put it in the freezer. I couldn't finish putting the icecream on because it was ...
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1answer
85 views

How to properly store a Chinese new year cake and how long will it last?

I've received a Chinese new year cake, my question is how do I properly store it? Do I need to refrigerate it? Also, how long will it last assuming that I properly store it.
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2answers
104 views

Can i use non stick cooker (futura pressure cooker) for making cake without oven

I saw so many recipes but in every recipe simple cooker is used.
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2answers
2k views

Can a disposable aluminium pan be used to bake a cake?

I want to know if an aluminium lasagna pan can be used in an oven for baking a cake?
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1answer
56 views

My crumb cake topping isn't working

I used margarine instead of butter and the margarine was mostly at room temp. So I used a pasty cutter turned the bowl but the mixture just got thicker and thicker. Is there something I can do to ...
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1answer
61 views

What kind of paste do I use to form shapes to decorate a cake?

What do I use to create forms and decorate a cake? Like the minions seen here:
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2answers
67 views

Thawed frozen blueberries inside cake roll?

I would like to put frozen, thawed blueberries inside a red velvet cake roll filled with cream cheese icing. I am concerned that the blueberries may "bleed" or just look a mess instead of having the ...
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1answer
239 views

Cooking qualities between Glass and metal pans

I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However, when I use metal pan it doesn't cook ...
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1answer
6k 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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2answers
331 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, MED-...
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2answers
4k 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
242 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
229 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
370 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
4k 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
173 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
177 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
2k 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
288 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
400 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
52 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
274 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
125 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
4k 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
61k 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
3k 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
1k 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
876 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
217 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
51 views

Spice cake has sweet crispy top

I made a spice cake from scratch. I've made it before, this time I made cupcakes. The cake was perfect, but the top was crunchy and sweet with little holes. Was the butter not incorporated enough ...
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0answers
72 views

What to do with excess Wham bars

I currently have 50 wham bars in my kitchen , I went a bit ott at wholesalers and after eating one my jaw felt like it was going to give in . Can any of you offer up an ingenious solution for my ...
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1answer
85 views

How can I avoid an underbake in a bundt pan?

I've made a Cardamom Cream bundt cake twice now and both times it's dense and under baked after an hour baking time. I'm thinking of whipping the egg whites to lighten the batter/cake than folding ...
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0answers
8 views

Eggless brownie, cake, dessert recipes [duplicate]

I am looking to find recipes for desserts, specifically brownies and cakes although others are greatly appreciated, that do not contain eggs. Is there a sort of egg substitute that works just as well ...
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0answers
31 views

How to convert a specific cake recipe I have to make brownies? [duplicate]

I have a cake recipe which I love it and would like to turn it into brownies. Can someone help me? - 3 eggs - 2 cups sugar - 3 cups flour - 2 cups powdered chocolate - 1 cup oil - 1 cup of bowling ...
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0answers
104 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
223 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
192 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
52 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 ...