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Bundt cakes are prone to heating transfer problems. The whole purpose of the bundt pan is to give you a chimney which heats the cake from the middle, because this type of dough will stay underbaked if poured into a more compact pan. The cake seems to have some underbaking and setting problems. The first place I would tweak would be the ratios. ...


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I did some googling as you suggested and found a few things: One blog made the exact recipe and the top shows a deep "trench" between the outer rim and the middle chimney. As if the cake didn't rise well in the middle areas. Invert this, and the top may sink down on the platter, leaving a cavity like in your cake unless the cake is properly set. Another ...


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Because the molten lava cake you have pictured from any restaurant isn't made up of cake. It's really a BROWNIE! That is why the different density and the difference in richness. I know. I make them in a high end restaurant in Wisconsin.


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My answer would be to add more cake flour if you have it, but AP flour will do it too, then add an additional teaspoon of baking soda. The flour will lighten the mix so it's not so dense chocolate/cocoa, and the additional baking soda will help it rise more than a brownie. An additional egg won't hurt, and it will certainly help the stickier of the cake, ...


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Adding one more egg will give you more "cake like" brownies. If you have baking soda you could use that as leavening. If it were me I would add 1/4 tsp. baking soda to the dry mix and stir to combine. I would add additional liquid in the form of 1/4 cup of buttermilk or soured milk to activate the soda and use an extra egg. This should give you something ...


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Acetate sheets posses a firm and rigid shape, with a glossy coating that assists the removal of decorations such as chocolate decoration. It also can be shaped without being indented at any point which baking parchment most frequently fails to do. Baking parchment is very agile, this fails to support decorations as a mould, and would consequently lead to ...


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Try this: 200g of self raising flour 200g caster sugar a tsp of baking powder tbs of water and four eggs Whisk the eggs in a bowl. In another bowl mix all other ingredients together, then add the eggs add a bit of vanilla essence. Whisk for 2 mins, then bake on the shelf second from bottom for 45mins at 150°C. You will have a light, fluffy, moist ...


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I can see a few potential sources of error, in a way they all have to do with regional differences, so it might be good to know where you are :) -Temperature - How softened was the butter? And what temperature were the rest of the ingredients at? -Egg size - "large egg" is very subjective -Flour type - is it really the same cake flour you used as the ...


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For this recipe, the most likely issues are: overbaking and wrong oven temperature Simply put, removing too much humidity during the baking process. Wrong oven temperature can aggravate this problem, especially if it is too low (to hot = burned edges and wet center). over-mixing This recipe is very sensitive to overmixing, which means forming gluten ...


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I can't say I've done exactly what you're trying to do, but I've had quite a few attempts at setting gummi laces into jello, and I really don't think it's going to work to bake them in. You have a few major problems: Gummi laces do strange things when they get wet. They swell up to about 2-3x their size (in every dimension ... so 8-27x volume), diluting ...


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Natural food coloring kits, consisting of powdered concentrates, are available at health food stores in some regions, eg http://shop.biovegan.de/biovegan-farbspass-farbende-lebensmittel-5x8g is common here... and in this case, there is no cochineal in there, since insects/arachnids do not widely qualify as vegan, and this brand (as the name says :) ...


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I think generally acetate sheets are used for this kind of thing because they're a bit stiffer than baking paper. They're also shinier, and as a general rule, the shinier the surface that you put the chocolate on, the shinier the chocolate will be. You could use baking paper but the result is not going to be as good. Like other people said, acetate is clear ...


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You can "steam" a cake in the pressure cooker using the Bain Marie or Pan-in-pot method. Basically put the cake batter in a smaller heat-proof container (usually 7" or 20cm) that is buttered as usual. Then in the pressure cooker add enough water to equal the minimum liquid (usually 1-2 cups), and a steamer basket or rack. Add the container containing the ...


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Cake baking relies on the expansion of gases (water vapor, CO2 from the reaction of baking soda and acid, and air) for a cake to rise. Higher pressure will mean the gases will expand less, meaning a denser cake. This is fine for some cake types which are meant to be dense, like polenta cakes for example, however for cakes that are supposed to be light and ...


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If you are making largish cakes, say 8" diameter or above and are deep like Christmas cakes, and you're doing it in (metal) cake tins, you might consider using flower nails. Flower nails look like big metal drawing pins, The base of the flower goes in the bottom of the cake tin and must be in contact with the tin, so if you are lining the tin with ...



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