Tag Info

New answers tagged

1

Without seeing the recipe, it's difficult to know what can be improved. Here are some possibiliies: Your easiest addition would be to add more lime zest -- it contains much of the flavor, and it won't significantly throw off the moisture or acid balance in the cake. If you're going to be stacking the cake, instead of using frosting between the layers, you ...


1

As you noticed, depending on the size of the lumps, it may not be a problem. Consider how lumpy you can get away with American pancake batter and have them come out fine). As most cakes don't react well to a significant amount of beating (which could develop gluten and cause tunneling in the cake), if the lumps are huge (more than ~5mm / ~1/4" across), I'd ...


0

Well don't use granulated sugar it doesn't dessolve quickly instead use caster sugar cause it's super fine sugar and that means it dessolve quickly on your batter mixture.


2

My daughter who loves lemon cake thought of a great idea a couple years ago to knock the lemon flavor out of the park. I'm sure it would work for lime too: make a lime syrup and pour it into the bottom of the cake after poking it all over with a thin skewer. The more lime you like, the more syrup you use. As a bonus, it also adds some moisture to the cake. ...


0

make sure you are getting the most out of your limes with 5 Fabulous Lime Tips remember Key limes are more tart than Tahitian limes (given the choice...) if the recipe calls for salt-- reduce the amount (salt increases the sweetness, muting the tart & tang of the limes) you might add a little concentrated lime juice (just a splash!) Good luck with ...


-1

You can add more lime zest, you can also add more juice, but when you increase the tartness of the cake, you need To increase the sugar to offset it. You'll reach a point of diminishing returns however and you may be better off making a key lime pie rather than a cake.


1

I think you'll be fine. I had some buttercream frosting left over from answering a previous question and did a simple test not long after you asked this question (about 16 hours ago). I put a dish of frosting into the fridge with small royal icing and sugar/starch based decorations on top and I left a similar dish at room temperature. I pushed the ...


2

This looks like Trileçe which is indeed a Turkish take on tres leches: Trileçe’s heritage is a lot more complicated than that of the éclair. Chasing down the elusive origins of this cake – a Balkan cousin of the Latin American classic tres leches – leads to a deep, dark, global rabbit hole. And it's certainly got milk in it! At Köfteci Arnavut they ...


4

Put them in the freezer on your parchment covered baking sheet for an hour. Get your Tupperware and cover the bottom with a folded paper towel. Then remove the flowers and put them in the Tupperware. Cover the flowers with another paper towel and seal the Tupperware tight. The paper towels will help keep them container somewhat desiccated so the flowers ...


1

My response is regarding the Chocolate addition of the three cake flavors. Just keep in mind when adding cocoa powder to a cake recipe (that is assuming it is a scratch recipe), you have to treat the cocoa powder like flour. Adding it to a recipe without subtracting the amount of flour equal to your cocoa powder will result in a dryer cake. Ex. If you have ...


1

To add to Stephie's great post: Strawberry: Strawberry Nesquick Powder can be added to white/vanilla boxed cake mix and it will turn out okay. Just one of those "if you have it on hand, it can work" things. I still prefer just buying a box of strawberry cake though, the flavor comes through stronger. Some recipes that use it: Nesquik Neapolitan Pound ...


7

Adjusting a basic cake (either from a boxed mix or from scratch) is easy if the cake has no or very little flavour of its own. Using a boxed mix might be more difficult because they often have a generous amount of flavouring, typically vanilla, even if it does not explicitly say so on the box front. Check the ingredients list or use a mix you know - a ...


0

Have you considered cake pops? Crumble the cake tto crumb stage, probably best done in a food processor. Mix with a stiff frosting type binder. I would use a buttercream which would get firm in the fridge. Incorporate eh crumbs into the frosting. Roll into balls. Roll eh balls in a covering such as sprinkles. Place on a paper cupcake liner. Chill. If ...


2

Top tier professional bakers do a few things, some mentioned here but some not. Here is the run down: Most top tier bakers are using Italian buttercream. It's more stable than American buttercream and IMHO tastes way better. Otherwise use American buttercream. Make sure the buttercream is just soft enough to spread but if it's too goopy or spongy you'll ...


3

I think there are two important factors contributing to the different layers from a single batter. The first one is the oven temperature. This magic cake is baked at a lower 300-320F than normal 350-375F oven temperature. This lower temperature allows the starch in the batter to settle before coagulation takes place. This contributes to the bottom dense ...


1

if you take the wilton cake decorating classes they tell you that after you ice it put it in the fridge for 5 minutes and then pull it out and take parchment paper to smooth it.But you have to get the icing as smooth as possible then put it in the fridge uncovered. Then you take the parchment paper and set it on top of the cake and gently press down to ...


1

Probably someone has done this. Why not? On the other hand, you don't want a thick marzipan layer, because the material is expensive and has a strong taste, so it is more naturally to use the cream as the bulk filling and have a thin cover on top. This makes the cake more stable, too. If the cream serves as the frosting, it has to thicker. Normally in a ...


4

I'll try to break this down into components to make it simpler. If a recipe starts by combining sugar and a solid fat (creaming), this incorporates small air bubbles into the batter which will be seed bubbles for the carbon dioxide produced by chemical leavening. Occasionally, this creaming is used alone for leavening (as in traditional poundcakes). If the ...


1

The biggest difference that I know about is that mixing all the dry ingredients means that all you have to do is mix in the wet ingredients into the already homogenous mixture, this allows you to blend less to develop a nice and solid gluten matrix. If you add eggs after flour, all the other ingredients then have to be worked into what is already a dough ...


0

Why not use a mixture of white chocolate and milk chocolate? Sure, the taste will be less like that of chocolate and more like that of white chocolate, but something has to give...


2

I know you already have an answer you picked and many more good ideas, I would like to add one more to this long list of good ideas. What I do is slice up the cake in pieces about a half inch thick or so, and whether it is a round, square or rectangle cake. I slice the pieces about 2 inches by 3 inches. Then I put them on a cookie sheet on 300 degrees F ...


9

In Denmark (and in other countries around the world), we have this wonderful thing called rum balls. It's basically old cake leftovers mixed with cocoa and, depending on the recipe, something sticky, such as jam. In Denmark, they're usually rolled in sprinkles, shredded coconut or just more cocoa powder if you like a chocolaty taste. They can include rum or ...


1

It is possible that the cake will bake to completion if you wait longer. As Ecnerwal said, it doesn't matter what the book says about time. A cake is done when it is done, and you have to test it for that. "Bake for X minutes" is rarely a good thing to do, it just gives you an initial idea of how long it may take. But there is also a high probability that ...


3

Nothing is wrong. Continue baking until the toothpick comes out clean. The toothpick test is more definitive than time and temperature (and temperatures are not always what they claim, but don't drastically alter yours without feedback from a RELIABLE oven thermometer..) As I mentioned in a comment on another post, I once had a bad recipe (from a fancy ...


0

A syringe (or baster, but a syringe will be better) A LOT of holes, and frosting to hide the holes (though they will be pretty small if you use a syringe.) Given the comment that "I don't want it to be like several filled donuts joined together where it's not consistent" in combination with a refusal to consider layering it, you need a dense pattern of ...


7

Slice it and fry it. Then, in the pan, add some sugared milk and let it absorb the milk like in French toasts. Or just fried, add some maple sirup or custard? EDIT : @rumtscho is saying that the French toast is a bad option, maybe crumble?


16

...mix into ice cream...dry in low oven or dehydrator and use as "breadcrumbs"...use as struesel topping on another cake....??


0

coffee enhances the chocolate / cocoa for a more chocolatey cake. I don't think you should be able to taste the coffee though, the fact that you can taste the coffee suggests that either there's to much coffee or its to strong, to correct this you can try reducing the amount of coffee or try with instant coffee as I believe it's not as strong, I also don't ...


5

Another possibility is to marble the cake, part with the correct flavors (and dark color), and part with the desired caramel color.


4

Much like vanilla or peppermint extract, there are chocolate extracts that will add chocolate flavor but little or no color. They don't generally taste quite right but if you absolutely must have a caramel-colored chocolate cake, it may be your only option. You can even make your own if you can't get it locally. I have not personally tried the linked product ...


9

What you are asking for is physically impossible. There is a reason why the color system when working with physical dyes (as opposed to colored light) is called additive. You cannot take out a color which is already there. When we are talking about a cake, cocoa powder or pure chocolate can be considered a pigment, and Guiness a pre-dyed liquid. The ...



Top 50 recent answers are included