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

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3answers
1k views

How does the baking time change if I scale up a cake recipe?

I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake. I want to increase the ingredients to make a bigger cake. Do I still use the same baking time and temperature?
1
vote
2answers
90 views

Why did my sponge cake go moldy so quickly?

I made a no-oil sponge cake for a swiss roll. I filled it with fresh whipped cream and then stored the cake in the fridge. It has gone moldy within 4 days of filling it. Since filling it, it has been ...
0
votes
2answers
204 views

How to “fill” a cake made from a cupcake recipe

I have several cupcake recipes. I know it's easy to convert to a cake (just adjust baking time and figure out correct pan size). My question is many of the cupcake recipes have a filling that is ...
3
votes
1answer
302 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
2
votes
1answer
84 views

Dense and gluey centered cake problem

I tried baking a cake for the first time. The brief procedure I followed was: Mashed 4 eggs. Added to it 1 cup sugar, 200g butter. Mixed it using an electric mixer. Then added to it 1.5 cup of all ...
2
votes
1answer
137 views

Problem making cakes and pancakes

There is an issue I face whenever I try to make cakes or pancakes in which egg yolks and egg whites must be separated. I try to achieve the thickened creamy mixture by whipping egg yolks with a ...
1
vote
1answer
113 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 ...
1
vote
1answer
113 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 ...
0
votes
1answer
55 views

How much white chocolate should I use in a white chocolate cake?

I am trying to develop a white chocolate cake formula. The recipes that we tried were dry or did not have the right flavor or consistency. I found no guide line as to how much white chocolate to use. ...
2
votes
0answers
377 views

Substituting instant imitation flavored pudding mix and cake mix in Bundt Cake recipe

Nothing Bundt Cakes makes delicious dark chocolate and white chocolate with a raspberry center. Thrilled to find copycat recipes online, both call for imitation flavored pudding mixes and cake mixes. ...
2
votes
0answers
125 views

blackened carrot cake

I have a favorite carrot cake recipe that I have made many times. it is always beautiful and tasty (although I am sure some would debate that since it contains pineapple). However, that last two ...
1
vote
0answers
84 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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0answers
71 views

Chocolate fondant vs. liquid chocolate cake

What is the difference between chocolate fondant and liquid chocolate cake? They are quite similar and visually indistinguishable.
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0answers
173 views

Can coconut oil yield the same texture as butter/shortening in a cake?

Most cakes usually require having a solid fat, like butter. Coconut oil is solid at room temperature but with a lower melting point, making it seem like a good candidate for substitution. If it is ...
0
votes
0answers
963 views

Cake baking temperature using top-heating gas oven

I am new at baking. I want to bake a sponge cake and need to know the temperature at which I can use my gas oven for baking. In this model, the oven heat comes from the top.
0
votes
0answers
90 views

Why is the liquid caramel colour separating in my cakes?

I am making Christmas cakes, and when I am creaming the margarine and sugar, I put in my liquid caramel colour and mix it through. Once all combined, I then add all other ingredients, and once ...
0
votes
0answers
232 views

Why does my chocolate cake come out dry and grainy on top?

I want to make a chocolate cake recipe that is moist from the inside and flavoursome. I tried making one with: milk, vegetable oil, eggs, bicarbonate of sodium, sugar and flour, and golden syrup. The ...