Questions about preparing or baking cakes - defined as chemically or egg risen flour batter.
27
votes
6answers
25k views
How do you make a cake lift equally and minimize doming?
Some time ago, I baked a cake (Sachertorte to be exact).
The taste and texture was fine, so my recipe is okay.
My biggest issue was the shape. In the middle it was really a lot higher than on the ...
5
votes
6answers
2k views
Are there any vegetarian-friendly egg substitutes that can be used in cakes?
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce ...
10
votes
2answers
6k views
How do I change cake recipes for cupcakes?
This is a three-part question:
Which classes of cake are unsuitable for cupcakes? Can I do angel food cake or pound cake?
What changes do I need to make when converting a normal cake recipe for ...
8
votes
7answers
1k 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 ...
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
2answers
11k views
How to properly freeze cake
I have a cake project coming up and have to bake a few different cakes. I'm not much of a baker and was anticipating having to bake all of these at roughly the same time. I was thinking that I could ...
3
votes
3answers
626 views
Cooking an eggless cake
I am about to cook a cake.
I have bought the cake mix. Now, in the instructions, it says that I have to mix it with the vegetable oil and add egg. Unfortunately (or fortunately) I do not eat egg.
...
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.
8
votes
3answers
4k 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 ...
3
votes
4answers
1k views
Good techniques for stirring dough
Is there any particular technique for stirring dough (particularly cake dough) that is to be recommended? When I stir dough, I find that I develop too much gluten (i.e. it gets too chewy) and don't ...
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) ...
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 ...
7
votes
5answers
3k views
Cooking cakes with Pop Rocks / Space Dust
I want to build a cake with Pop Rocks / space dust. Has anyone got any ideas on how I would do this? If I add the Pop Rocks straight to my cake mixture, then I believe it'll just react. Any ...
18
votes
2answers
9k views
When baking a cake that calls for butter, should you use salted or unsalted?
I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted. What difference would it make??
12
votes
3answers
10k views
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
854 views
Can salted butter be used for yellow cake recipe?
I need help D:
I'm making 300 yellow cupcakes for prom in 2 days and I've purchase salted butter instead of unsalted .
- Can I use the salted butter instead of using unsalted and just not add in salt ...
8
votes
1answer
245 views
What is the best technique to put icing on plastic?
I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this one.
Now if you look at the 2nd link, it ...
7
votes
5answers
833 views
How to veganize and improve this cake recipe?
I have the Build-a-bear cake pan from Williams-Sonoma. The cake recipe is as follows:
3 cups (470g) all-purpose flour
2 tsp baking powder
1 1/2 tsp salt
16 tbs (250g) unsalted butter
2 cups (500g) ...
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 ...
6
votes
3answers
2k views
Correct way to join two halves of sponge cake?
When you join two halves of sponge cake (as in this photo) which way round are you supposed to do it? The instructions I've used seem to assume what comes out of your two cake tins are two fairly ...
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 ...
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 ...
4
votes
2answers
1k views
Is it possible to prevent a japanese cheesecake from deflating or sinking?
A japanese cheesecake is basically like a cheesecake fused with a spongecake.
When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into ...
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 ...
3
votes
1answer
1k views
Can I leave a cake / cupcakes frosted with cream cheese frosting out on the counter?
I need to frost a cake and cupcakes with a cream cheese frosting for a late morning party tomorrow. I do not do a lot of baking so I'm concerned about when I should frost the cakes. For the sake of ...
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 ...
2
votes
3answers
450 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 ...
2
votes
2answers
816 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 ...
2
votes
1answer
1k views
Substituting oil in baking?
I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola ...
1
vote
1answer
2k 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
vote
4answers
1k 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
vote
1answer
403 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 ...
0
votes
3answers
583 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?
-1
votes
1answer
1k 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 ...
