New answers tagged cake
It looks like that's a chocolate transfer sheet, which is just a very thin layer of chocolate with patterns printed onto it and then baked Here's a link I found of someone doing this at home: http://forums.egullet.org/topic/105238-demo-making-chocolate-transfer-sheets/
Potato flour- a small amount can add moisture to the cake
If you have a stove: Put a pan on the stove and use low heat to "toast" your cake. If you only have a rice cooker: The rice cooker is only for "wet-cooking" like cooking rice or steaming. I don't know whether toasting food in the rice cooker breaks the cooker. Therefore I don't know how to fix the cake then. :(
Effectively what's happening is that the outer crust is forming before the inside has finished rising. This is the exact reason with a yeast bread that you would slice the loaf before baking, so that we can control how the crust breaks. (as it wouldn't break on its own, it's too strong). In the case of a cake or quick bread, you don't have gluten, so ...
There is a caramel apple liqueur by Hiram walker that could work. It has a great apple flavor.
You don't need to do this conversion. Most pudding mixes don't contain dry milk. And the mixture is in there to provide starch, not anything else. The first and best way to make a cake is to start with a good existing recipe. Getting a substitution right is not trivial, it requires some theoretical knowledge and a few iterations of making the recipe and ...
Before cake is completely cooled, invert 1 of the layers. This becomes the bottom layer of your cake. Ice as you like then add second layer but DO NOT INVERT. This gives you the attractive slight doming effect without the cake breaking or cracking. I have done this for years without a problem. Hope it works as well for you as it does for me.
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: ...
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