New answers tagged cake
Omit the baking soda and baking powder, switch butter to oil, cut the flour in half, and double the cocoa.
This is completely normal. The pan stands between the heat source and the cake. It lets through radiation and also conducts heat at different speeds. Also the convection patterns in the oven are changed by the shape of the pan. You cannot predict which pan will speed up or slow down the baking by comparing it to another pan, because the relationships are ...
Ching Chong's answer is already very good. But note that everybody he said can also apply to marzipan figurines, not only fondant ones. This may increase your options, since I think marzipan is somewhat easier to shape.
These figures are probably made with fondant. I think the figures are handshaped. There are plenty of tutorials. You can even look for tutorials working with modelling clay. Basically you only need a rolling pin, a knife and tweezers. Cans, forks, any food-safe utensil that has an interesting pattern are useful. Of course there are special molds for ...
It does look like you might be using a pound cake recipe. Pound cake will not be light and fluffy. Baking soda will not act as a leaving agent in your recipe (not acidic enough) baking powder would help some. If you are looking for a lighter cake, I would suggest a basic yellow cake like this. ...
Not sure exact fridge temp and it was stored in a plastic rubbermaid covered container. but I think oil does have something to do with it since other cakes with butter such as pound cake does not grow moldy so quickly.
Oil acts as a preservative which slows down the growth of mould in the cake. Because you've removed a preservative, the bacteria grows at it's normal pace. Chilling it slows it down, but not as much as the oil would. When I make bread I tend to put honey in it as this is a natural preservative and this works for me, gets another day out of the bread.
Try using baking powder, baking soda, and buttermilk. The buttermilk's acidity along with its liquidity will enhance the reaction process with the rising agents producing the appropriate aeration for the cake.
I think you should use the same temperature. Use the same baking time, but remember to check it with a skewer if it comes out with mixture on it then put it back in checking it maybe every 5 - 10 minutes until its done.
I'm not sure I see any major benefit in creaming the sugar with the egg yolk here. And it's not going to produce a "creamy" texture in your batter: beating yolks with sugar is generally about lightness and/or to ensure eggs don't "clump" when cooked. You will achieve both of those goals more effectively by (1) beating the egg whites, and (2) thoroughly ...
I just used 1/2 box of a new cake mix box to save mine. I accidentally added an extra cup of water when it should have been only 1 1/4 cup. Came out good. Will try the pancake mix next time I make a mistake
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