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Cake supply stores will typically sell 'cake forms'. They're made of styrofoam in typical cake-tier shapes (round, square, etc.) You can then put icing or fondant over the form and decorate it as if it were a real cake. They're also useful if you need to hide something inside a cake.


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Sure you can bake crushed peppermint candy into cake. If you're talking about candy cane type candy, you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes. The very edges of crushed candy might meld into the cake a bit, but I would expect that effect ...


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I use extra virgin olive oil in cakes all the time because thats usually all I have on hand it it works just fine. Never tasted a difference and never had anyone else taste a difference.


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Cocoa butter is a cocoa solid. 70% chocolate means that 30% is sugar. The 70 % is made up of cocoa and cocoa butter (and usually a bit of vanilla).


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Do use beater to beat the batter. It will definitely reduce the egg smell in your cake. I have been using beater for cakes and it works.


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I just did this on accident. I added 2 cups when i was supposeda add only 1. What i did bc i was lucky enuff to have a spare box, was added a little bit of cake mix to my mixture and mixed until it got to the correct consistancy. All worked out thankfully.


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It depends upon how thick you want it. A 6"x2" rectangular pan, filled 1" deep will obviously contain 12 cubic inches of batter. 12 cubic inches = .83 US cup. So, to fill both pans to a depth of 1 inch, you would need 1.66 cups. To fill both pans to a thickness of 1.5 inches, you would need 2.49 cups. To fill both pans to a depth of 2 inches, you would need ...


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Are you meticulous about measuring ingredients? Remember baking is based on chemical actions of ingredients.


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Not sure,. but have you checked the expiration date on the baking powder you are usig? it is only good for a year or so. Also, if you live in the mountains, the rising of breads and cakes may be affected.


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I have baked a lot of cakes for birthdays, weddings etc. Early on this happened to me a lot. I always multiply up the recipe to be one inch bigger than the size tin I'm using. I then cut the domes off the cake. Do this for each cake. The reason why I make slightly more mixture than I would otherwise need is to get a completely flat cake you cut off quite ...



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