Questions about preparing or baking cakes - defined as chemically or egg risen flour batter.
1
vote
1answer
393 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 ...
3
votes
1answer
72 views
Why didn't my beer cake cook properly?
I have a beer cake recipe which I've successfully cooked once. Since then, I've had a new oven and just tried to bake it again. It wasn't entirely successful.
It's baked in a 10", round, deep ...
9
votes
4answers
23k views
How do I colour ready-to-roll icing
I'm making a cake for my daughter's birthday. I'm a bit rubbish with icing and decorating, so I plan to buy some ready-to-roll icing to cover the cake. The problem is that the cake is shaped liked a ...
2
votes
4answers
283 views
Constructions of Lego Bricks Made of Cake
My friends and I had this idea while drunk one night, to create a big batch of small cakes shaped like LEGO bricks and interlock them into a larger, round cake. Morning came, and we grew daunted by ...
2
votes
2answers
81 views
Is it possible to make breads using cake techniques?
Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
1
vote
3answers
4k views
Too much water in box cake mix batter and its already mixed can it be fixed?
I put to much water in my box cake mix and I already mixed the cake.. What can I do to save the cake. Could I add another box of cake mix to the Batter?
1
vote
1answer
197 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 ...
7
votes
3answers
2k views
What is the difference between quick bread and cake?
Quick breads, like banana or zucchini breads, seem to be assembled in an identical method and with similar ingredients as cake. Many recipes have comparable quantities of fat and sugar.
So what is ...
2
votes
2answers
136 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 ...
7
votes
2answers
263 views
How will less flour affect molten lava cakes?
I made some molten cakes the other day, using this recipe from Betty Crocker. However, it is very "cakey." The molten cakes I've had before in restaurants have had more of a "truffle" consistency. ...
4
votes
2answers
175 views
Dying a white iced cake black
I've had an Xbox cake made for my son, but they made it white and I wanted it black. It can't be remade, because it's too late.
Can I do anything to dye it black?
I was thinking about brushing black ...
2
votes
2answers
714 views
What kind of cookware can melt in a microwave? Is it safe to eat food cooked in a melted cookware?
We were trying to prepare a chocolate cake using a Panasonic Microwave. We set the oven to auto mode for cake preparation. There was a time for preheating (180°C) and then asked us to place the cake ...
5
votes
3answers
8k views
How to make a cake less dense
So I've just recently started baking and I've tried a bunch of cakes using the basic combination of the following ingredients:
225g unsalted butter , softened
225g caster sugar
4 eggs
225g ...
4
votes
3answers
132 views
Getting the bowl out of the mold
This is the "Cook's Choice, Better Baker Edible Bowl Maker" which I received as a gift.
Now the idea appears clever enough, but everything I try to do with it either comes out too hard to be ...
8
votes
1answer
1k views
How much difference does the placement of the shelf in the oven make to the final outcome of a cake?
Unknowingly, I used to keep the cake on the center shelf in the oven, then I realized that the shelf can also be placed at the bottom of the oven.
Does this make a huge difference in the final ...
4
votes
3answers
395 views
Can I use brown sugar instead of white sugar in making fruitcake?
Can I substitute light or dark brown sugar instead of white sugar in making fruitcake?
5
votes
1answer
139 views
Can I replace treacle with molasses in my fruit cake?
I would like to know if replacing treacle with molasses in my fruit cakes will change the texture of the cake and how much molasses can I use in a 2.5 kg. of baked cake?
0
votes
0answers
301 views
What to do with the left over cake? [closed]
I have just been cutting my cake into the right shape and size but there is a lot of left over cake. I don't want to throw it away and unfortunately, I don't have a sweet tooth either. I hate wasting ...
0
votes
2answers
8k 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?
...
5
votes
1answer
1k views
What does meringue powder do in butter cream icing?
I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for buttercream and like icings call for the ...
2
votes
3answers
448 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 ...
8
votes
12answers
2k views
Is it possible to bake a cake without an oven?
I don't have an oven; is there any way to simulate what an oven does with any other tools available at my home? In particular I would like to be able to bake cakes.
2
votes
3answers
1k views
Cake without baking soda
I have this delicious recipe for flourless almond cake:
1 1/2 cups whole almonds, toasted
4 large eggs, at room temperature, separated
1/2 cup honey
1 teaspoon vanilla extract
1/2 ...
7
votes
4answers
359 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 ...
3
votes
5answers
14k views
Baking cakes in the Microwave ovens as compared to Electric ovens
Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens?
What are the basic and crucial differences found among cakes baked in ...
4
votes
1answer
329 views
What is the difference between cheesecake and NY cheesecake?
I believe it's density but I'm not sure. What make cheesecake a NY style? Is there different ingredients. Some people call their recipe NY Cheesecake and they are not.
3
votes
1answer
253 views
What juices to use in cake?
I usually use pineapple juice or apple juice while preparing a cake instead of milk.
However some juices sound heavy in a cake, for ex. mango juice.
What will the cake result in if I used Mango ...
4
votes
3answers
345 views
Non-beet alternatives to standard red food dye
I'd like to make a red colored cake for my red-head daughter's first birthday, and I would like a non-beet alternative way to dye it red. I've made red velvet cake before and the bug-based food ...
6
votes
2answers
2k views
What considerations should be taken into account when adding any fruit to any cake?
I have a pineapple-orange cake recipe that is very good, but is from a relative - I didn't develop it. I am curious how to adjust a typical cake recipe or even a box cake mix so that I can add fruit ...
12
votes
8answers
2k views
Is there a non-penetrative method for checking cake doneness?
Is there some way to check a cake is done without using a toothpick or other penetrative device?
I like the thermometer idea, but no one seems to know how the heck to use them.
3
votes
1answer
424 views
what happens when you whisk sugar with oil?
So far I have tired four different carrot cakes recipes, everything ended up too oily (The oil drips from the cake when pressed). I was wondering and found all of these recipes calls for "whisking ...
7
votes
2answers
2k views
How to halve a cake recipe?
An entire cake is too much food (and temptation!) for me and my husband. Generally speaking, how do I halve a cake recipe? I have heard you can't just cut everything in half due to the way baking ...
3
votes
1answer
142 views
Where should I store my cakes?
Where is the best place to store cakes?
I usually store them in a normal, plastic box but I had an idea to store them in a freezer. Would that be okay to store cakes there? Could it degrade the ...
11
votes
6answers
4k views
Making cake icing look professionally smooth
So you've got a nice, flat-topped cake after learning on Seasoned Advice how to eliminate doming and now you wish to ice it as perfectly smooth as you see it sometimes done commercially: no ridges ...
4
votes
1answer
107 views
Preventing heavy top layer of cake from crushing cream layer
I'm making a flourless cake with almond meal, thus quite dense, and it's also covered completely with whole cherries.
I thought I'd slice the cake horizontally and put a layer of cream in. The top ...
2
votes
5answers
18k views
What is the best way to making a great pavlova base?
What is the best way to making a great pavlova base?
5
votes
1answer
200 views
Traditional panettone size & volume?
I'm planning to bake an "full size" panettone. Does anyone know, for a full size panettone:
What is the diameter of the paper mould ?
What is the height of the paper mould ?
How much dough ...
1
vote
0answers
383 views
best chocolate for ganache? [closed]
I've made ganache with all sorts of chocolate, and am always looking for the best chocolate I can find for the most reasonable price. Could people please give me their (milk chocolate) ...
-2
votes
1answer
254 views
how many kWs does it take to bake a cake? [closed]
I am looking to set up a cake delivery business and I am creating a break even for it to educate me about the costs it would entail. However, I have no idea how many kWs it takes to bake a cake. Can ...
1
vote
2answers
313 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 ...
2
votes
1answer
409 views
How do I properly freeze a frosted cake?
I have a purchased frosted cake I would like to use closer to Christmas. I do not know if it would keep properly in the refrigerator without freezing. How could I freeze it properly ? (preferably ...
-2
votes
1answer
66 views
Which are recipes for “rolled fondant”? [closed]
I'm looking for recipe about rolled fondant for cake decoration.
I tried to search for it thought questions inside stackexchange, but i found nothing about (i'm probably non good researcher in ...
7
votes
5answers
2k 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 ...
7
votes
4answers
844 views
Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix?
I know that buying a chocolate cake mix would be the easiest, but there is a white cake mix whose flavor I like...
2
votes
2answers
238 views
In what ways does the size of the baking pan matter while baking cakes?
Rose Levy's reviews warn about using the right sized pans, and say that failing to do so will result in failure.
I have glass ware and silicon cups for baking cakes. I prefer to bake the cake ...
2
votes
3answers
2k views
What is a substitute for half-and-half cream?
I need to know if there is a substitute for half-and-half (~10%) cream because I am baking a cake without it and I am allergic to it.
2
votes
2answers
813 views
Any other flour which can be used to replace Maida flour for chewy cakes?
From: http://en.wikipedia.org/wiki/Maida_flour
Maida has been linked with diabetes[10] and known to cause blood sugar imbalances, have negative influence on Insulin.[1] Consuming maida makes ...
3
votes
3answers
800 views
Why might a cake collapse after cooking
I have successfuly made a Lemon Drizzle cake (recipe at end) several times, but the last 3 attempts have all collapsed in the middle to some extent.
One of the attempts collapsed in such a way it ...
3
votes
2answers
2k views
Will fresh strawberries make a cake soggy?
I'm decorating a two layer butter cake and I was thinking of adding a layer of sliced fresh strawberries in between the two layers together with some strawberry flavored Bavarian cream. I will be ...
4
votes
4answers
2k views
Baking a cake in a microwave
I generally bake cakes in a microwave (because I don't have an oven) and all of them have a spongy texture. Is there any non-oven method where my cake has a little bakery style cake like structure?
