Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
3
votes
1answer
49 views
How to get intended taste using baking powder instead of acid + baking soda?
A coffee cake recipe calls for using sour cream and baking soda. I understand that acid + baking soda is a leavening agent and you can use them as a substitute for baking powder. But I only have ...
0
votes
1answer
131 views
Plum cake recipe
After all its a Christmas month so I wanted to something different so tried to do plum cake. But that ended up really mess. I got the recipe from blog did some variations to that but the cake ended up ...
0
votes
0answers
31 views
When I make cake,it is blown somewhere but not at all the same level, what can i do for blowing same level? [duplicate]
When i make cake after baked it is blown somewhere and some part of the cake is not blown as the other part ,the sponge is quite hard also ,what can i do for that avoidance?
0
votes
1answer
97 views
Chocolate cake vs Brownies
I have heard people saying that brownies are simply a smaller version of chocolate cakes, is that so? If not, then what could be the differences between brownie and chocolate cake?
1
vote
1answer
92 views
Using baking strips vs. submerging in a water bath
I've just recently become aware of baking strips, which are strips of fabric submerged in water and wrapped around a baking pan to reduce the heat transfer to the sides of a cake, preventing the sides ...
2
votes
3answers
282 views
Can I make a cake with finely ground coffee instead of cocoa powder?
I used all my cocoa powder. Will it taste good if I use coffee instead? If anyone has done this before, please share your experiences and hints.
-1
votes
1answer
89 views
How to make a cake sweeter without adding too much sugar into it?
How can make our cake much sweeter without adding too much sugar into it or what can we add in our cake instead of using too much sugar that make our cake sweet.
4
votes
2answers
92 views
Why doesn’t my gas oven cook well?
I have a gas oven, and I use an oven thermometer. Even though I cook at the correct temperatures, it takes significantly longer to cook than recipes say, sometimes even double or triple the cooking ...
0
votes
1answer
116 views
What are the basic tricks to prevent the bottom layer of cake from burn when making it without an oven?
I have tried making a cake without an oven, but the bottom layer of the cake burned. How can I prevent my cake from burning at the bottom?
1
vote
1answer
60 views
How much oil do i use in place of butter in a cake?
I have a cake recipe which use butter in cake.But, i want to use oil in place of butter.So, how much quantity of oil is used in replacement of butter.According to recipe 10 tablespoon butter is used ...
2
votes
3answers
355 views
Getting some rum into a commerical fruitcake
I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving ...
1
vote
1answer
96 views
Why did my fondant tear? [closed]
I am having issues with my fondant tearing and cracking. I experimented a lot but didn't get the satisfactory results? What could be going wrong?
Some possibilities I thought of:
Am I using too much ...
2
votes
2answers
113 views
Why do my cake gets hard after baking?
When trying to make marble cake, I guess I used the ingredients with correct proportion but when I take cake out, I found the cake hard. Following is the recipe I followed:
2 cups all-purpose flour,...
4
votes
1answer
95 views
Chiffon cake constantly has an unfilled bottom
Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter.
In the oven it grows very tall roughly 20 minutes after start, but starts ...
0
votes
1answer
89 views
Mondernist Green Tea Microwave Sponge Cake - Siphon charging
I just saw a recipe for microwave sponge cake. The mixture is strained before putting in a siphon and charging. However, there is no mention if that is a NO2 or a CO2 cartridge. Can someone confirm?
4
votes
1answer
90 views
When to add marzipan?
I want to bake a cake with the following ingredients:
200 g butter
200 g sugar
200 g grated marzipan
4 eggs
50 g flour
This is a classic recipe were you cream butter and sugar, add eggs one at the ...
4
votes
1answer
168 views
Chocolate cake recipe requires both baking powder and baking soda?
Here is the recipe I am using.
For batter:
2 cups Sugar
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
...
2
votes
1answer
191 views
How to adjust baking time and temperature for volume?
I have a recipe for a round honey cake, I want to halve the amount and bake in a loaf pan. Or, the other way round - I have a recipe for a loaf pan, I want to double the amount and bake in a round pan....
2
votes
1answer
71 views
Question about mirror glazes and freezing
I'm trying my hand at a layered mousse cake with a mirror glaze (I guess this is an entremet?). I've read several places that it is advisable to freeze the cake prior to glazing. My question is then: ...
0
votes
3answers
79 views
Why did my cake go Offsided?
Not sure where I went wrong
3 layers cake, cutted the top (levelled)
Cooled overnight
Did buttercream in between and on the sides
Fridge for 3hrs
It's offside!
Any future suggestions?
2
votes
2answers
180 views
Pitaya Red Velvet Cake became brown
Starting point:
I was trying to follow a red velvet cake recipe from the internet, but since I always try to replace industrial/artificial ingredients by more "natural" ones (just out of curiosity), ...
1
vote
0answers
126 views
How to substitute beetroot for other ingredients into a cake recipe?
Me and my roommate want to make a batch of brownies, however each of us has their heart set on a different recipe: I want to use one from Serious Eats because it's loaded with cocoa and I have a lot ...
2
votes
1answer
258 views
unable to bake runny batter recipes
I made a chocolate cake and recipe calls for buttermilk and oil which makes the batter liquidy,but when I bake it, they turn out rubbery or they become very dense and when I press it feels like soft ...
0
votes
2answers
127 views
Is this sponge cake recipe correct?
I found an old family recipe for a big size sponge cake. Are these measures correct?
10 eggs
6 heaped tablespoons of flour
3 heaped tablespoons of corn starch
10 heaped tablespoons of granulated ...
2
votes
1answer
71 views
What actually happens if you pour a glaze over a loaf cake before it has cooled?
Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid:
What actually happens if you pour a glaze/coating over a still hot or warm cake?...
2
votes
1answer
79 views
Chocolate mousse for frosting?
Can you use a basic chocolate mousse as frosting for a cake? Would it be stable enough or is my layered cake going to fall apart?
1
vote
4answers
1k views
Angel Food Cake: crushed pineapple instead of sugar?
For my mom's birthday, I want to make an angel food cake.
I am against using any type of processed sugar (even cane sugar) but I am okay with fruit so I am looking for a way to substitute sugar with ...
1
vote
1answer
103 views
How to incorporate grape flavor in a chiffon cake?
I'm trying to make a layer of chiffon cake, with a grape flavor but I'm not satisfied with the flavor. I have tried using the juice from the grapes, incorporated into the batter, but it is not ...
2
votes
1answer
149 views
Accidentally beat sugar and butter together
I was doing a pound cake and instead of gradually adding the sugar to the butter, I mixed both together. I continued with the recipe because I was too afraid of telling my mom. Will my cake come out ...
2
votes
1answer
40 views
Is both creaming and chemical leavening needed?
Most cakes call for both physical fluffing which is accomplished by creaming the fats and sugars together, as well as chemical leaveners (baking powder or such). Is this needed. Why can't I just use ...
1
vote
2answers
67 views
Are there negative effects of freezing for bread and cake?
Are there any negative effects to flavour and or texture to freezing breads/cakes and such?
I notice many layered cake recipes have to bake a cake cover it in a layer then cool or freeze in the ...
1
vote
2answers
489 views
What can I replace pineapple with in a cherry dump cake?
I would like to make a cherry dump cake, but some kids are allergic to pineapple. What can I replace it with?
The recipe I am working with is:
1 (20 oz.) can crushed pineapple with juice, ...
3
votes
1answer
95 views
Is Torta de Santiago supposed to be very moist?
Is a Torta de Santiago supposed to be moist? I cook it on convection for full time but the cake is still moist, so much so that my 95 year old mother-in-law cooks pieces I give her again! A couple ...
3
votes
1answer
898 views
Mixing Fondant Icing to make Pink
I have some White and Red Fondant icing left over from a cake I made recently, I have another cake to make for my mother in-law, and need Pink icing.
If I mix the white and red together, will I get ...
12
votes
5answers
3k views
Hitting specific color of orange in a sponge cake
What could I use in a cake to make it stackoverflow-orange?
Would a copious amount of carrot ever turn a sponge cake that orange?
2
votes
1answer
86 views
Would this recipe really work
Found this coconut cake recipe in https://www.completelydelicious.com/southern-coconut-cake/
A lot of people indicated success with it, but several readers including myself got a really dense cake ...
0
votes
0answers
18 views
cakes that fall in middle [duplicate]
What makes cakes sink in the middle while they are cooling? I have this problem often with various recipes; despite the cake tester saying the cake is done.. I have a new stove and still have the ...
1
vote
1answer
103 views
Chocolate layer cake tears easily
I really like the chocolate cake recipe that appears on Hershey cocoa boxes. It's very rich and moist. It uses oil and boiled water to give you an idea of the type of recipe.
I always make it in a ...
0
votes
1answer
368 views
Used Metal Knife on Aluminum Cake Pan, is it Ruined?
I'm learning to make cakes from scratch and bought two of these 4-inch round pans to make a small layered cake.
After letting my layers cool, I turned one layer out and the cake fell from the pan ...
0
votes
1answer
225 views
Cake dry to wet cooking time ratio
Is there a ratio of how much water, fats, dry ingredients and flour to temperature and cooking time for cakes?
0
votes
1answer
206 views
Why did my devil food cake come out flavorless?
Here is a picture of my devil food cake . The recipe is in this video (there is no written recipe). Just by looking at the cake, could you tell what mistakes I have done baking it?
Recipe:
400g ...
1
vote
4answers
881 views
Can I replace baking soda with bread flour in a cake recipe that already has baking powder?
Can I replace baking soda with bread flour in a cake recipe that already has baking powder?
Google was no help and I really need to make this birthday cake today. Buying baking soda just isn’t a ...
2
votes
0answers
81 views
Julia Childs cake recipe featuring Galliano?
My grandmother remembers watching an episode of Julia Childs’ TV show in which she made a cake that featured a tall bottle of bright yellow liqueur, which we think is probably Galliano. Her ...
2
votes
0answers
133 views
How to bake a Stack Overflow Cake? [closed]
As I approach 10k points on Stack Overflow, I would like to make a cake to celebrate. All the layers in the stack of the Stack Overflow logo are orange, but what would they taste like?
Carrot? Orange?...
4
votes
1answer
2k views
Cake Cooking Time: Burning on outside - raw in the middle
I am doing some work in a volunteer kitchen and as part of our meals we provide cake that we bake in a big tray, we can only fit two on a rack in a commercial gas oven at a time. Full gastronorm ...
1
vote
1answer
1k views
Can cake batter sit before using?
I'm making a sour cream pound cake for an event. I would ideally like to make the batter in the morning. I have something else I have to do around 11:30, though, and I won't be home for about an hour.
...
0
votes
0answers
570 views
Cake sunk and came out oily, too moist & crumbly
Over the holidays, I attempted to make a white chocolate cranberry cakes (Kraft recipe) 3 times and each time the cake came out oily, too moist & crumbly, and twice it sunk. I've made the exact ...
1
vote
1answer
275 views
Substituting sugar with a liquid stevia concentrate in a cake
I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very ...
1
vote
1answer
128 views
Frozen banana, banana cake
If I use frozen and then defrosted bananas for banana cake do I use less water being that the bananas expel a lot of water as they defrost or do I use the same amount of water being that the bananas ...
0
votes
3answers
171 views
Is it possible to make sugar cookies without butter?
I don't have any butter and don't have the money to buy some right now, but I really badly want to make a batch of cookies for some family friends who recently had a baby. Please help!
