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8

I've actually done some cake decorating (non-professional, but I did take a few classes), and I'll go with an option you didn't give: Only bake one cake and split it in half (reduce the temperature of the oven, longer time, and if necessary, use cooling strips).You'll likely need taller pans for this -- you'll want light colored aluminum, 3" high for most ...


6

The key to this cake is the whisking of the eggs and sugar to the ribbon stage. This incorporates a significant amount of air into the batter. You didn't mention it, but I imagine the flour is then folded in. The cake will work mechanically. However, I cannot imagine it will taste very good: there is no salt to enhance flavor, no fat (other than from ...


5

It would be really unusual for a single layer of cake to collapse the cake below in a way that would make it unusable for a two-year-old's party. You are not making a 13 layer wedding cake. You are not putting dense fruitcake on top of angel food cake. Sure, you can put straws in it, but then you'll have to deal with them while you're serving the cake. I ...


4

Drinking chocolate is a bad way to flavor a cake. It consists of cocoa powder mixed with sugar, and has nowhere near enough chocolate taste. The correct way to flavor a cake is either baking chocolate (the real thing, not "fat-containing cocoa glaze"), or cocoa powder. You should choose the one to use depending on the recipe; don't just add it to a normal ...


4

Most cake decoraters I know use option three. I don't know why you would consider paring a cake down into the size and shape you want to be cheating, as that's how all those awesomely accurate occasion cakes are done. You can also cut down on the doming by using a silicon spatula and pressing the batter up the sides a bit and leaving an indentation in the ...


4

I have no trouble making lovely light lemon cake gluten free, and many other gluten free cakes too, I make them for a living. There is a substitute for gluten and it's called Xanthan Gum. You can buy this separately to add to your flour (about a teaspoonful for every 250g), or in a ready mixed flour blend, at least you can in the UK. A mixture of flours ...


3

I suspect that the purpose of the double boiler is to bring the eggs up to room temperature, which isn't going to make that much of a difference. Most recipes would say that the process will take 10 minutes, but you may be able to speed things up marginally: Use a bowl that concentrates the eggs in as small an area as possible so your beater blades contact ...


3

Well if I were to attempt this I'd try to use jello for the flavor and the color. Realistically though, the icing and ice cream on the cake are the real flavor aspects. Lids don't care that you slaved over the oven; put ice cream on anything and they are happy. After separating the white cake mix into four seperate bowls, add a teaspoon or so of the jello ...


3

Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set. Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think ...


3

I have never added butter to sponge sheets when making swiss rolls, jelly rolls, or anything similar in the past. It's just straight up bread flour, sugar, and eggs. I can only think of three possible reasons why butter might be added: To improve the flavour; To keep the sheets moist and help prevent overbaking, as any fat would be used in cake batter; ...


2

Many sponge cake forms are made with removable bottoms and tabs that stick up on the sides. The purpose of the removable bottom is obvious, run a knife around the side and push the cake out. However, the tabs allow for a marvoulous technique when cooling your sponge cake. When your cake is done cooking and ready to let cool, you invert it without running ...


2

A quick search seems to suggest it's a liquid emulsifier. It's not the most natural of products: a couple of E-numbers and propylenes in there. http://www.rajfoods.net/cake-improvers.html Click across to Cake Gel Improvers.


2

Here's one way to overcome this problem. Beat the eggs and sugar, etc. In the final stage, melt the butter, and then take 1 cup of the egg-sugar-flour batter and fold it into the butter. Then gently pour the butter mixture into the main batter and again, fold gently. This will turn out beautiful!


2

In examining sponge cake recipes, I've noticed that some call for adding the melted butter with the flour. Some call for adding it afterwards. The important thing is to fold in that butter in a way that preserves the network of bubbles that was created while whipping your eggs (unsure if your recipe called for whipping whole eggs with sugar or yolks with ...


2

This is a cake that my mom made all the time. The key is to use a light hand when mixing the flour and to really make sure to beat the eggs well. The result is almost like an angel food cake, but with more depth. it won't be moist like the butter laden cakes, but closer to a sponge cake. The absence of salt and vanilla is not noticeable. It lends itself well ...


1

If you are sure that your oven can turn the microwaves completely off, then use it like any other toaster oven. Turn the microwaves off so only the heat elements are on, turn to the temperature you need, let it "bake" for 10 minutes without anything inside. It is preheated. Bake the cake as usual. Be aware that, if the heating elements are on top only, you ...


1

For something that's only two teirs, you can probably get away without a board in between, but it helps to have the right type of cake. You'll want to use a fairly dense cake for the lower tier (eg, pound cake), so that there's sufficient support for the upper tier. You can also augment most boxed cake mixes by adding a packet of instant pudding. Chilling ...



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