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Duncan Hinez or Betty Crocker cake mix makes light cakes.


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The proportions are off too. There's too much butter, milk, and not enough sugar. I'm assuming the chocolate is chopped and used as chips, and not melted. If it's melted, that is also compounding your problem of not baking properly. Find a reliable recipe. There is something wrong with that one.


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Looking at your recipe, there's not enough butter or eggs for the amount of flour and sugar. I'm saying this because I'm assuming the the oz measurements are weights. You could also increase the amount of white chocolate to 6 oz. Since white chocolate doesn't have much of a presence in a cake - the primary flavour is vanilla - you may want to make a good ...


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Not really healthy, but you should use "Fondant" (https://en.wikipedia.org/wiki/Fondant_icing) It is used for most/all cake decoration; it shapes well, and is stable at room temperature; and you can color it.


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It is cake gel. www.mrityunjayinnovations.in


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UHT and ultra-pasteurized creams can be whipped, but it can be more difficult than pasteurized cream. From The Cultured Cook : The key to lush whipped cream is choosing lush cream to begin with. Ideally, you want cream from grass-fed cows — it has a richer, fuller taste and a lighter, fluffier texture — and cream that has not been UHT pasteurized. UHT ...


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For baking the temperature always remains the same, while regarding the time, we always have this grand tip: Set the temperature and toothpick check every 5-10 minutes... You will be ready


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Use DIY cake strips (or you can buy them) to prevent the dome. A little preparation = less effort + better result... I think? DIY cake strips


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My mother made several cheesecakes and cheese pies as I was growing up; there is a distinct difference. A simple cheesecake and a simple cheese pie have, more or less, the same basic filling: everyone knows the flavor/taste. But even these two have a subtle difference (and an obvious one). Obvious: The cheesecake stands taller and is square on the sides ...


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Yes, the blueberries will bleed, and, what's even more non-4th-ish, they will make purple or lavender stains instead of blue. If you are serving the roll rather quickly after assembly, consider thickening the pureed blueberries seperately with some corn starch or pudding mix. Then you can make a blue-and-white filling inside the red roll. The blueberries ...


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A partial answer because you probably need one soon, else I'd have left it for somebody with more blueberry experience to answer. I am not 100% sure what will happen, but there is a high likelihood that it won't create a red-white-blue effect. Blueberries are red on the inside, not blue. Their skin looks blueish because it's very dark and because of the ...


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You can make a vainilla cake with chocolate chips.



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