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

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86 views

So much water in cake, how to fix?

My mango chantilly cake has been fallen, due to too much water inside the plastic storage. Now, assuming that I don't have oven what are the practical workarounds that I can do to fix the cake? So ...
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1answer
114 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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106 views

How to make a cover for a molten cake?

I recently visited a restaurant called Zuma, and they had this unbelievable chocolate molten cake. As you can see they have a cover on top, like a sheet of chocolate. How would one make this? I am ...
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27 views

Soaking fruits in fruit juice

Can I soak fruits in fruit juice for a fruit cake? If yes, do I need to boil the juice? Thanks a lot.
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100 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 ...
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75 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 ...