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

learn more… | top users | synonyms (1)

-1
votes
0answers
82 views

how can I remove salty taste from my cake? [on hold]

I was baking cake.But its taste was salty and It was not good.What is the reason behind it?please help me.
2
votes
2answers
2k views

How can I avoid cakes to turn into jelly?

I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a kind of jelly (compact, a little bit ...
1
vote
1answer
41 views

Can panettone paper molds be used for other things?

Can the paper forms used to make panettone be used to bake cake batter? Any cake, a basic dough, sponge cake, chiffon, genoise, etc.
1
vote
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 ...
1
vote
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 ...
7
votes
6answers
5k views

How do I add butter to a sponge cake?

I made a Genoise following James Peterson's recipe in Baking, but without the optional butter. I used an electric hand mixer. The cake came out fine, as in the picture. The second time I decided to ...
2
votes
1answer
143 views

Why does my Victoria sandwich have a hole in the base?

I've made the same cake recipe for years, no changes but suddenly my cakes look fine on top but when I turn them out there's a big hollow underneath! Help!
4
votes
5answers
6k views

Lemon cake has no flavor

I have tried and tried numerous recipes for lemon pound cake. None of them taste very lemony. I tried adding extra lemons n lemon extract but no real difference. The only thing to make it taste ...
0
votes
0answers
50 views

I want to make a poke cake with fresh strawberries. Do i have to add a gelitin to the strawberries?

Can I poke holes in the cake and pour mashed strawberries over it? I will be serving right away, will it get soggy?
3
votes
5answers
62k views
11
votes
8answers
3k views

Cakes that can be cooked whilst camping?

I love camping, and would like to expand my camping cooking repertoire. This got me wondering if I could cook cakes (other than pancakes) whilst camping where I won't have an oven, and will only have ...
4
votes
3answers
23k views

How should I alter a chocolate cake recipe to make plain/flavoured cake?

I have a really good chocolate cake recipe. It's so good that I want to use it as a base for all my cakes. How do I alter this recipe to make different cakes like vanilla, lemon, coconut, etc.? I ...
2
votes
2answers
113 views

How do I remove a sheet cake from a pan?

I am trying to create a double layer 12 X 17 inch sheet cake. How do I get the cake layers out of the pan and placed one on top of the other in whole pieces without crumbling? I am using parchment ...
2
votes
5answers
81k views

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
0
votes
2answers
66 views

How much dry cake mix, water, oil and eggs to use for two 4in round cakes?

I have a 15.25oz Betty Crocker box mix. On the back it says to use it all with 1 cup of water, 1/2oil and 3 eggs and that makes two 8 in rounds or 24 cupcakes. I don't know how much I need, please ...
5
votes
5answers
10k views

How do you convert a cake recipe to make brownies?

I'm wondering how to convert a cake recipe to make brownies. My intention is to use this recipe for Mexican Chocolate Cake With Mascarpone Frosting. The cake part calls for the following ingredients: ...
3
votes
4answers
805 views

Is it possible to know how much the cake weighs using a specific size of cake pan before baking?

I have someone asking me for a wedding cake. She wants three separate round cakes. The cakes will serve 100-150 people and the point she emphasized was it being easy to slice and share. Would two 11x3 ...
2
votes
6answers
7k views

Substitute for Calvados, reduced cider?

I am interested in making America's Test Kitchen's French Apple Cake. The recipe calls for a tablespoon of Calvados. Oh for heaven's sake, that's the worst case of 1/4 cup of squab stock syndrome I've ...
1
vote
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 ...
0
votes
1answer
74 views

Detailed information about a 1st tooth cake design

In the following image which is a 1st tooth cake, are the crowns and the tooth made of fondant? Where can I learn about such designs online?
1
vote
2answers
84 views

What can I do with super runny icing?

So I was making the icing from a boxed cake, but screwed up a lot. I mistook the icing mix for the cake mix. So I added 2 eggs, I took out the yolk of one of them. I also vastly put in way too much ...
2
votes
3answers
2k views

What is the difference between regular (vege. oil) and butter recipe cake mixes?

Many commercial cake mixes use vegetable oil, but I have seen some (usually 10% or less of what the store carries) that are "Butter Recipe". These use butter instead of vegetable oil. What is the ...
2
votes
2answers
167 views

Replacements for baking soda in a cake?

Sometimes I wish to bake a cake, but sometimes the country that I'm in doesn't have baking soda (it's not the country that's changing itself, but me that's changing country from time to time). I have ...
8
votes
6answers
1k views

What can I do to fix/improve a dry cake?

So a lot of times a cake is really dry, whether the recipe author intentionally does that or if I did something wrong I'm not sure (maybe it's how it's meant to be but it doesn't suit my tastes). ...
0
votes
2answers
137 views

Advice on two-tier cake and height

What is the recommended height of cakes when making a two-tier chocolate mud cake? Or to get a decent height, should I make (as an example) two shallow nine-inch rounds for the bottom layer and two ...
8
votes
9answers
53k views

How to trim a cake so it's level?

If you cake is too domed, you can just cut the top off, right? Thing is, I tried this, and now my cake is taller on one side than the other. So it's still not flat! ;-) Does anybody have any good ...
3
votes
2answers
230 views

how to make shiny figures for cake decoration?

I am wondering how are the little figures on this cute cake are made? Whats the material and where can you buy molds and casts to shape them? and how are they so shiny?
5
votes
2answers
2k views

Why did my Chiffon Cake collapse?

Recipe used: 75g flour 1/2 tsp baking powder 80g sugar + 15g sugar (for the meringue) 2 eggs (60g each) 35g oil 60g water Instructions: Place all ingredients except egg whites and 15g sugar in a ...
1
vote
2answers
140 views

How many standard cake boxes will i need if i'm baking 3 or 4 9 inch round cakes?

I am baking an ombre cake for my sister's birthday party. I want to use white cake mix as I don't have much time to make it from scratch and I am planning on dyeing my batter. Since I want three or ...
0
votes
1answer
80 views

How do I make a mold from a plastic container?

So I have a cat-shaped plastic container that I'd love to use as a baking mold. I know I can't put plastic in the oven so i'm asking if there's an easy way to take that container, shape something ...
9
votes
4answers
14k 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 ...
0
votes
5answers
8k 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 ...
3
votes
4answers
4k 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 ...
6
votes
1answer
781 views
4
votes
2answers
288 views

How would you restore sweetness and moisture in this bundt cake?

This is a follow-up to my first question about this bundt cake recipe. I baked that bundt cake again with some changes from a blog post that @Stephie's answer linked to. Specifically: reduce 2.75 ...
5
votes
1answer
76 views

Do sifting and whisking do the exact same thing?

Some recipes suggest to sift the dry ingredients while some others say whisk the dry ingredients. Do they have the same effect?
2
votes
1answer
464 views

Oil vs butter in chocolate sponge cake cake

I baked a Victoria chocolate sponge cake. It did not turn to be a sponge cake at all. I wouldn't call it hard, but it was definitely not a moist cake. It was kind of fudgy (but it won't pass off for a ...
7
votes
5answers
1k views

Can you overmix a gluten-free cake?

If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just incorporated,...
3
votes
4answers
237 views

Why was my carrot cake very heavy?

I made carrot cake but it turned out very heavy. Is this normal? I followed this recipe: 2 cups all purpose flour 1/3 cup brown sugar 1 tsp each: cinnamon, salt, vanilla 2 tsp baking powder 2 eggs ...
4
votes
1answer
115 views

why might the pineapple on the bottom of the pineapple-upside-down-cake float into the batter?

I have 2 pineapple upside down cakes. for one, the pineapple stayed on the bottom and can be seen beautifully when turned out of the pan. The other the fruit floated up into the batter and cannot be ...
5
votes
1answer
106 views

How do I reconnect cake pieces that stuck to pan?

I baked a commercial funfetti cake. When I removed it from the pan, a piece of the bottom of the cake stuck to the pan. I was able to remove those pieces with a spatula and place them on the cake. ...
2
votes
7answers
5k 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
vote
14answers
31k 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. ...
1
vote
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.
2
votes
2answers
113 views

Why is my cake crumbly?

I used a new cupcake recipe. It has raving reviews about how moist it is. Mine turned out moist but it's very crumbly. Any suggestions? Ingredients 1 1/2 cups semisweet chocolate morsels 1/2 cup ...
4
votes
2answers
493 views

How to change a vanilla cake recipe to make a chocolate cake?

I've seen this question about how to alter a chocolate cake recipe to make a plain cake, my question is the other way around, how to alter a vanilla cake recipe to make a chocolate cake? I read in a ...
3
votes
1answer
278 views

Why is the butter gradually melting and only the top of my butter cake done?

I didn't use melted butter like liquid. I only used softened butter and mixed it with sugar in my blender. It became like cream. I also used 1 cup and a quarter of flour and other ingredients. I ...
3
votes
4answers
5k views

Colored cake without food coloring?

I'm wanting to make a layer cake for a birthday WITHOUT food coloring. Specifically, I'm wanting to make red and blue. Could I add raspberry juice or puree to a basic white cake recipe or would that ...
4
votes
3answers
57k views

What is substitute for rum in baking?

Some cake recipes calls for rum, and there is none available. How to substitute? If possible, it should be non-alcoholic. Also, what is its role in baking or cooking?
6
votes
2answers
317 views

What went wrong with this bundt cake?

I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: http://bakedsundaymornings.com/2015/04/27/in-the-oven-ultralemony-lemon-bundt-cake-with-almond-glaze/). Four times ...