Tag Info

New answers tagged

1

The brainstorming in the comments has provided numerous examples: Candy cigarettes These are likely the most realistic sticks you will find, as they're usually completely white, but fairly soft so use care when attaching the muffin to the top: Pocky / Mikado These are chocolate covered biscuit sticks, they're much more sturdy but not the right colour: ...


0

Originally, red chocolate cake did not have artificial coloring. The red (not nearly as red as we're used to now) came from natural (not Dutch processed) cocoa (acidic), plus another acidic ingredient (buttermilk or vinegar). The double-dose of acid reacts with the anthocyanins (antioxidants that are red, even more so in the presence of acid) in the cocoa ...


1

I would suggest that you invest in an oven thermometer to make sure it is maintaining the correct temperature in cold weather as opposed to warm. A cake baked at too low a temperature will often not rise properly and be hard.


2

@rumtscho provides some excellent and very useful information. I would definitely suggest incorporating his methods/techniques into your cake making. However, I looked at this from another angle. If your cake turns out to your liking in warmer weather and you only experience the issue during colder weather, humidity may be the culprit. Where I live, in ...


1

It's possible to bake layers twice as much batter as typical (at least, as recommended by boxed cake mix), but you may need to take measures: You need a taller pan. (3" high sides vs. the normal 2" high) You need to reduce the oven temp by about 25°F / 10°C to give the sides a chance to raise before setting, or use cooling strips (or both) and then cook ...


2

The temperature of the ingredients is very important when making cake. You will have problems if you start from cold ingredients. I'm afraid that there are no good solutions if you don't have a warm room, all work arounds are quite laborious. Microwaving the butter is not a good solution. It is a very uneven method of heating. You always end up with ...


3

I have found that, for most cakes, variations in the height of the layers doesn't cause any problems. As you noted, you need to keep any eye on them for proper doneness. If the layers are substantially thicker you may need to slightly decrease your oven temperature to ensure proper doneness without drying the cake out. I use the same batters regardless of ...


10

The key thing here is a substance called Lecithin and it is found in your Incredible, Edible Egg! Doing the adding of the egg one-by-one, plus a few other things are... in the service of creating a stable emulsion of liquid and fat in the batter. When this is done correctly, the cake will have a springy, even crumb, great flavor, and light texture. If ...



Top 50 recent answers are included