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Questions tagged [cake]

Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.

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Swiss buttercream being runny and unusable for cake decoration

I followed a recipe to make swiss buttercream: 5 egg whites 200 gr sugar 225 gr butter (Bain-marie to dissolve sugar) Beating egg whites until stiff peaks form and gradually adding the softened butter ...
Gigili's user avatar
  • 1,583
0 votes
1 answer
106 views

Fixing a baking blunder

I added too much butter to a cake batter and ended up with a stiff dough. Thought I could try to save the dough and turn it into shortbread. The cake batter called for 6 egg whites and the shortbread ...
Judy's user avatar
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3 votes
2 answers
2k views

Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?

For some reason, none of the local markets or stores have any apricot jam or jelly. Only apricot preserves. They stand there on the shelves, surrounded by the myriad jams and jellies of other fruit/...
Rambunctiouslad's user avatar
0 votes
1 answer
228 views

Butter and flour vs. Parchment paper

I am wondering whether it is better to butter and flour cake pans, or to use parchment paper. I have tried looking it up online and see a lot of information, sometimes conflicting. One site even says ...
Jason P Sallinger's user avatar
2 votes
4 answers
145 views

Cake baking surfactants

Surfactants are molecules that have a hydrophobic and hydrophilic part. This includes soap, detergent, and basically anything "bubbly". I am trying to bake a vanilla cake (with chocolate ...
Kevin Kostlan's user avatar
1 vote
2 answers
425 views

Converting 3-2-1 cake to be baked in the oven

I made two containers of 3-2-1 cake and forgot about them. I'd like to make cakes out of them (or at least attempt to). Is it as simple as following the angel food cake recipe and baking in a 9X13 ...
Brooke's user avatar
  • 1,404
3 votes
1 answer
184 views

Bain marie problem

This morning I cooked the cake for a Japanese Strawberry Cake. It cooked in an 8" aluminum cake pan, inside a roasting pan with boiled water. When I added the water just before placing the ...
Jason P Sallinger's user avatar
-1 votes
2 answers
273 views

Can I substitute water instead of oil in a box cake mix

Can I substitute water for oil in a box cake mix?
Mimi's user avatar
  • 11
0 votes
0 answers
55 views

Can I freeze almond/raspberry cake?

I bought a raspberry almond one layer cake at a bake sale. The almonds were fine grained as in flour. My question: can I freeze this cake?
Kathryn's user avatar
2 votes
1 answer
242 views

How can I keep this flourless cake from falling?

I have made Nigella Lawson's Nutella Cake a few times now. The cake invariably gets a domed top in the oven, which then collapses once it's out of the oven, leaving a depression on top. Since the ...
Michael Seifert's user avatar
1 vote
0 answers
103 views

Substitution for egg YOLK in cake recipe?

I'm making a cake for a person with an egg allergy. I typically just use Bob Red Mill egg replacer, but the baking powder in the replacer causes the cake to come out flat and overly tender. This is ...
Addy's user avatar
  • 11
6 votes
4 answers
3k views

If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?

This is the chocolate cake I baked: Notice the dark layer at the bottom. I followed this recipe (used only half of all ingredients, since the recipe is for making batter that fills two 9 inch pans). ...
Nav's user avatar
  • 1,348
2 votes
1 answer
409 views

Can every cake/cupcake batter be made as pancakes?

I successfully made pancakes from a cake recipe and was wondering if it can be generalized to every cake/pancake recipe? Edit: I look for healthy nutritional pancake recipes for babies everyday on the ...
Gigili's user avatar
  • 1,583
7 votes
3 answers
3k views

Is there a possible substitute for sugar in creamed butter?

I'm always taken aback by how much sugar is necessary to make a cake. And also, I don't like super sweet things. I gather sugar is not just flavoring, but also necessary so that the crystal matrix ...
Maarten's user avatar
  • 178
0 votes
0 answers
141 views

Stacking 3 layers of a sheet cake

Can I stack 3 layers of a half sheet cake on top of each other without having boards inbetween and just using dowels through the 3 layers?
Fay's user avatar
  • 1
12 votes
2 answers
4k views

Why would a 4 layer cake fall over?

It should have been perfect. A 6 inch white birthday cake. 4 layers, fully/correctly cooked, domes sliced off. It was encased in a correct Italian buttercream (sugar cooked to 248°F) with a strawberry ...
Joe Daniels's user avatar
6 votes
2 answers
5k views

After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut

Some details that may help: my gas oven averages 10 degrees off when I heat it up to a set temperature with nothing in it. Also it says it has reached the set temperature before it actually has so I ...
September's user avatar
0 votes
0 answers
116 views

How to make huge air bubbles in cake?

How can I adapt my cake recipe so that it will be elastic and have huge air bubbles inside of it when I take it out of the oven?
minseong's user avatar
  • 154
2 votes
0 answers
170 views

What is the main difference in making between Chocolate Souffle and Chocolate Lava Cake?

Are chocolate lave cakes a specific type of chocolate souffles or are they a different type of pastry? Also what is the main difference when making which makes their center a hot liquid sauce instead ...
Stevie's user avatar
  • 121
1 vote
3 answers
239 views

Why doesn't my rice-flour cake rise with fruit?

MY rice flour cakes always rise nicely, resulting in a fluffy cake. When I add pieces of fruit (mostly fresh) like cherries in a chocolate cake, apples in an apple cake or shredded sweet potato, the ...
Sebastian's user avatar
  • 181
2 votes
2 answers
187 views

How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing

I use Swiss Meringue Buttercream (SMBC) to cover my cakes. Whenever i colour them the colours always come out very pastel/light. I can sometimes get slightly more intense colour by adding black or ...
Minnie's user avatar
  • 23
3 votes
2 answers
1k views

What technique or tools should I use to make frosting in this particular shape?

I want to make dessert like in the screenshot. How can I make the white part to look the same in real life as in the screenshot (it could be not rounded corners, if it will be impossible)? The ...
sln's user avatar
  • 133
1 vote
1 answer
115 views

How to calculate the amount of ingredients for a genoise cake and the thickness?

I'm making a Genoise cake and I want to know how to calculate the amount of the ingredients to make this Genoise for a specific tray size. For example if we have a tray size of 60×40 or 30×40 or any ...
El Cocinero 's user avatar
3 votes
0 answers
67 views

Sponge cake: how the proportions of the ingredients change the result

The common recipe (at least in Italy) for sponge cake is: total weight of eggs (yolks + whites) = X sugar = flour = 2/3 X I'm aware that the ratio of the ingredients affect the final result. For ...
Mark's user avatar
  • 130
1 vote
4 answers
274 views

How can I add a strong tea flavour to a genoise cake?

I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it. The only type of tea I currently have and want to use is loose ...
just-a-hriday's user avatar
3 votes
2 answers
378 views

Can I replace a cake's sugar with simple syrup?

I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it. I'm afraid adding tea directly will mess up the batter, so can ...
just-a-hriday's user avatar
0 votes
1 answer
2k views

How much cake flour equals 1 1/2 cups all purpose flour? [duplicate]

Making instant pot lemon cake. Calls for 1 1/2 cups of all purpose flour ALL I have is cake flour.
Patricia's user avatar
1 vote
2 answers
972 views

Why would a cake mix call for the same number of whole eggs or just whites?

I have a Betty Crocker white box cake mix and the box says to use either three egg whites or three whole eggs. This doesn't make sense to me: if I used whole eggs wouldn't I use less, more like one ...
Sayray13's user avatar
0 votes
2 answers
185 views

Preventing mug from breaking when making mug cake

I am making mug cake in a pot using steaming method and I will use normal tea cup. I want to know what precautions I must take so that the cup doesn't break after baking
Esha Singh's user avatar
0 votes
0 answers
116 views

How to fix cake mix after adding too much water [duplicate]

I added 1/2 cup too much water and was supposed to add 1/2 cup oil instead. I added 1/4 cup oil and the mix is still too runny Do I add a tablespoon baking soda or baking powder I do not have ...
Carolyn Kromann Frame's user avatar
-1 votes
1 answer
549 views

How many cake mix boxes would I need for to make a 9 inch cake with 6 layers [closed]

I am baking a 6 layer 9inch birthday cake for my daughter. How many cake mix boxes would I need to do this please? X
Mia's user avatar
  • 19
4 votes
1 answer
261 views

How to have a swiss roll keep its shape

I made a bûche de noël this Christmas, using a rolling technique, like a swiss roll. I tried my best to get a good shape: I rolled the sponge sheet right out of the oven and let it cool down in the ...
rumtscho's user avatar
  • 139k
1 vote
0 answers
160 views

Replacing sugar with maple syrup

I have a cake recipe which, among its ingredients, requires using 300 gr of sugar and 120 gr of water. If I wanted to replace the sugar with maple syrup, would I need to adjust also the amount of ...
L.Dutch's user avatar
  • 1,388
1 vote
1 answer
685 views

Can I use maraschino cherrys in a dump cake when it calls for cherry pie filling?

Can the cherry pie filling be replaced with maraschino cherries in a Crock-Pot cherry pineapple dump cake n is there any thing different with the directions if I use the maraschino cherries?
Ce ce Mitchell's user avatar
3 votes
2 answers
270 views

Is there an equivalent to brownies in other cuisines?

In "American" cuisine, there is a baked good called a brownie, which is peculiar because it exists at a kind of intersection of cookies (biscuits), cake, and fudge. Brownies often have a ...
FuzzyChef's user avatar
  • 65.3k
2 votes
1 answer
1k views

How should I bake a cake in a rice cooker with no cake setting?

I've found several online recipes for baking cakes in a rice cooker; they all assume a rice cooker with a "Cake" setting that allows you to specify a cooking time. My rice cooker has ...
crmdgn's user avatar
  • 1,582
0 votes
3 answers
389 views

How do I modify a Victoria sponge cake recipe for a larger cake tin?

I normally bake Victoria sponge cakes using an 8-inch tin for 50 minutes at 160c (320f), on the fan/forced air setting. Today I attempted a 10-inch, same temperature but increasing the time to 1 hr 15 ...
Andrew Stephens's user avatar
1 vote
1 answer
772 views

Frosting that tastes less like cream cheese

I want to make a rainbow birthday cake. The recipie I'm following uses a cream cheese based frosting: 600 g cream cheese 250 g soft butter 120 g powdered sugar (The recipie is here, it is in German ...
jdm's user avatar
  • 111
1 vote
2 answers
361 views

Can you make butter-cream icing with margerine?

I want to make a tipsy carrot cake. One where I make a nice sugar pickle with brandy, treacle sugar, powdered ginger and nutmeg. Grate the carrots and let them marinate overnight in the sugar pickle ...
Neil Meyer's user avatar
  • 4,894
0 votes
0 answers
32 views

At Home Cake Decorator [duplicate]

So I have been researching how to become a home bakery. The laws are a little more restrictive than if I were to have a commercial kitchen. So I live in Arizona and one of the cottage rules is I can ...
Sarah Hilde's user avatar
2 votes
0 answers
119 views

Cake glaze made with juice didn't bind

The other day my dad and I placed the strawberries and the glaze on a strawberry cake. He used strawberry juice for the glaze instead of water to avoid watery taste. If I remember correctly the red ...
Bernd Strehl's user avatar
1 vote
1 answer
196 views

Why is my cream cheese frosting so soft?

I am using (almost) the CupcakeJemma recipe for cream cheese frosting: 150g soft unsalted butter 240g cream cheese 320g icing sugar (confectioner’s/powdered sugar) The listed recipe says to use 960g ...
Matt W's user avatar
  • 1,099
2 votes
1 answer
400 views

How to mix chocolate into flourless ground almond cake?

TL;DR: When should I add melted chocolate to a ground almond cake recipe? Needing a gluten free recipe for cake, I have been using the following ground almond cake recipe as a base for my cakes: ...
Matt W's user avatar
  • 1,099
2 votes
1 answer
286 views

Doctoring cake mix to make it denser

I am being lazy and making a cake from a box mix but I want it to be denser. Would adding more flour or less egg accomplish this?
mroll's user avatar
  • 2,107
2 votes
2 answers
389 views

The right custard for baking with a cake

I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially: Egg yolks Condensed milk Milk or evaporated milk My preferred custard is quite ...
Matt W's user avatar
  • 1,099
3 votes
0 answers
146 views

How does molten chocolate fondant work?

I'd like to understand more about the chemistry involved in baking molten chocolate fondant, specifically: What affects the consistency and how and why? What I know so far - I found the main factor to ...
phobic's user avatar
  • 141
2 votes
2 answers
564 views

What is the proper way to make a fruit purée?

When making a fruit purée, specifically raspberry, to be used as a filling or a layer for cakes or chocolates, what is the proper way to do this? Should the berries be cooked? Should the cooking ...
mboss's user avatar
  • 33
3 votes
0 answers
398 views

How to reduce the sweetness of a cake recipe without reducing the sugar [closed]

I am experimenting with cake recipes for my son's wedding. His fiancé wants a vanilla almond cake, and I have found a recipe that is nearly perfect, but a little too sweet. I have tried simply ...
Sbolton's user avatar
  • 31
4 votes
1 answer
2k views

Can I add double cream to my cake batter instead of sour cream?

First of all, the reason I ask is because I wanted to follow this recipe for making a keto tiramisu cake but this person is adding sour cream to the batter which I don't agree with(isn't it going to ...
Bee's user avatar
  • 43
0 votes
0 answers
127 views

Why do the majority of my batters keep splitting no matter what?

I have been baking for around 3 years now and I have been constantly having a problem with split batters for the past few months all of a sudden. After I add eggs, my cake, cookie, etc. batters slowly ...
Jimmy's user avatar
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