Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
608
questions
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1answer
24 views
Danish almond cake
A cake recipe I was trying called for an almond glaze topping made up of butter, sugar and, yes, almonds, all heated over medium heat in a saucepan for 3 minutes. It was supposed to thicken, but ...
2
votes
1answer
65 views
My cake is moist but crumbly
I have always used this recipe and this turns out really soft and moist, but also crumbly. How can I fix it?
Here are the ingredients:
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus ...
0
votes
0answers
42 views
Baked chocolate cake type dessert with 'sticky' top
I am in the UK and in my 60's. My Mum used to make a cake in the oven that was heavy cake like at the bottom, but was still slightly sticky on top. Can anyone tell me if they know of this and what ...
0
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0answers
38 views
What is regular cream in Germany called to use in cake recipes? [duplicate]
I am following a recipe to make carrot-walnut-cinnamon cake and it calls for 200 ml cream. What is the equivalent in Germany? I read about different cream types here, am I right in assuming that ...
1
vote
1answer
32 views
do I need to adjust the cooking time for a pound cake baked in two separate bundt pans instead of one regular tube pan?
one pound cake recipe baked @300 degrees in tube pan for 1 hr 20 min
same pound cake recipe baked in 2 bundt pans n
Need to know if I need to adjust the cooking time
3
votes
1answer
72 views
What's the kind of cake that have liquid frosting that drips when you open the package?
I've seem videos of such cakes where the frosting is in molten/semi-liquid form sitting on top of the cake, and held up by packaging (usually a piece of hard plastic wrap around the cake). Upon ...
1
vote
1answer
78 views
Which is better to use baking soda or baking powder for making cakes?
I'm confused. I would like to know which is better to use: baking powder or baking soda for making cake. Or which is best for what recipes.
2
votes
1answer
181 views
Why not use cornstarch instead of flour for pastries?
If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour?
What would happen if I tried to make a cake or pastry ...
5
votes
3answers
3k views
Can I bake a christmas cake in a cardboard box?
So, usually christmas cake recipes call for wrapping paper/cardboard around the cake to insulate it a bit. (See this question: Why should I wrap a cake tin in newspaper?)
I find myself lacking in ...
0
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0answers
17 views
What ingredients can depress the freezing point of a cake so that it remains edible(soft) while frozen? [duplicate]
I own a homemade ice cream company and for 40 years I've been unable to find a cake from suppliers that doesn't freeze rock solid at -10F..So, I'm about to embark on making our own cakes from scratch. ...
0
votes
1answer
58 views
How do you decide when to deviate from baking ratios?
I've just started studying baking ratios. I like to learn to cook/bake on Youtube, and as I've been analyzing alot of the cooking/baking ratios I notice that quite a few of these youtube chefs do not ...
0
votes
0answers
25 views
Calcium propionate for cakes
My question is if I can use calcium propionate as a preservatives for cakes. I've read that e281 would be better, but is it ok if I use calcium propionate instead? What would happen? How long is the ...
0
votes
1answer
51 views
Stop marzipan drying out during storage (eg. on Battenberg)
I bought a Battenberg cake and ate it over the course of a couple of weeks. To try and stop the marzipan wrapping drying out I stored it in clingfilm; however, after a week, the marzipan had still ...
16
votes
5answers
4k views
What is the physical effect of sifting dry ingredients for a cake?
I notice that for recipes that call to sift the dry ingredients, most usually cakes or cupcakes, there is a noticeable difference in the batter after the wets have been incorporated.
What are the ...
5
votes
1answer
130 views
Weird air pockets/bubbles on bottom of cake
I've been baking this recipe for over a year now, flavour and texture are wonderful, the guests love it but half of the time I get these air pockets on the bottom of the cake.
The air pockets appear ...
1
vote
0answers
77 views
Non toxic glowing food or drink
Is there a way to make a chemiluminescencent reaction that is safe for consumption by humans?
That is to say is it possible to make an item of food or drink that glows and is at worst non toxic? There ...
0
votes
2answers
143 views
How to make a Cake Jumper?
This is a relatively famous scene from an Irish TV show - Father Ted where a woman bakes a jumper (sweater) into a cake. Video can be seen here for reference - https://vimeo.com/38355848
I’m wondering ...
6
votes
1answer
277 views
How to do icing swirl effect (a bit like marbling)?
The cake above is from this website and I was wondering how the swirl effect is done on top of the cake? At first, I thought it may be done using a similar method to latte art, but am really unsure. ...
1
vote
1answer
129 views
Why did this cake fail?
I made this cake in a borrowed bundt pan (i.e., I'm not used to baking in it), which I greased with cooking spray. This was the result:
Not only did large sections stick to the pan and tear out upon ...
2
votes
1answer
668 views
Making cake and added oil at end instead of at the beginning
I forgot to add the oil at the beginning of my zucchini cake and had to add it at the end, after all the flour was in. So I had to beat it in a little. Do you think it will still turn out?
1
vote
1answer
57 views
Replacing whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former?
Can I replace whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace the maida(all purpose flour ) with cake flour? Recipe is given ...
3
votes
2answers
152 views
Why does my Heavy whipping cream pound cake have an aftertaste between flour and metallic?
All of my dry and wet ingredients were perfectly measured and at room temperature. I did not use baking powder as the recipe did not require it. I substituted vanilla extract (McCormick) for ...
0
votes
1answer
186 views
Baking with a drip pan
I want to bake cookies and croissant but I don't have baking trays. Can I use the drip pan that is removable and metal? It's shiny coated black metal ( not sure which type).
3
votes
1answer
272 views
How much carrot is too much when baking carrot cake?
I am experimenting with increasing the amount of carrot in carrot cake. The original recipe uses 3 cups of carrots to 2 cups of flour; how much more carrot can I add in addition to the 3 cups without ...
4
votes
2answers
244 views
Can I make a buttercream using cacao butter?
My nephew have lactose allergy and I want to bake his birthday cake , were we live we don't have a lactose intolerance products but I found a cacao butter can I used to make buttercream frosting??
4
votes
1answer
102 views
Baking personal sized chiffon cake
I want to make individual sized chiffon cakes however most recipes call for a tube pan. Can I expect the same results (light and fluffy) if I divide the batter into mini cake pans? I could turn the ...
1
vote
2answers
111 views
When to bring eggs whites to room temperature?
I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way to do it. Is it best to bring the dozen of eggs to ...
4
votes
2answers
292 views
How to keep cake soft when served frozen (Ice Cream Cake)
I am a baker and want to offer ice cream cakes, consisting of actual cake with a layer of ice cream on top. I need the cake to stay as soft as possible when frozen. I know oil based cakes will do ...
1
vote
1answer
115 views
How to get good design on marble cake?
Any pointer on how to get different marble cake patterns or zebra cake patterns?
0
votes
1answer
68 views
What to be mindful of with cake flour
I substituted cake flour for AP FLOUR in my pancake recipe. Do I need to reduce the liquid ingredients as compared to AP flour? My batter seemed runnier and therefore pancakes were flatter—but also ...
1
vote
2answers
79 views
How can I make pastry cream for a cake filling more a bit more firm/sturdy?
How can I make a pastry cream for a cake filling a bit more sturdy/firm. My recipe called for 5 egg yolks and 3 T. cornstarch, 1 1/2c. whole milk, 1/2c. whipping cream.
2
votes
2answers
117 views
I added olive oil to my cake, but I haven’t baked it yet
The taste is so strong, and I haven’t even baked it yet.
How do I make it taste better?
I added it as a butter substitute... now what do i do?
2
votes
1answer
657 views
Can I broil a box cake in the oven?
my oven has recently broken, it turns on but does not heat. On the other hand, my broiler works just fine and I've been able to cook peach cobbler and peach bread, though that calls for a different ...
1
vote
1answer
923 views
Baking cake in one pan instead of splitting into two
Lots of red velvet cake recipes (this one I'm looking at https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/) are asking to split the batter into two cake pans. I've ...
4
votes
2answers
384 views
red velvet cake - cake flour?
I am looking to bake a red velvet cake, but I’ve seen different recipes, some use all purpose flour and some use cake flour. There are some diy cake flour recipes too since I don’t have cake flour. I’...
0
votes
1answer
147 views
Too much water in cake mix but it’s already baking! What should I do?
The cake looks done but it’s not in the middle. Should I just keep baking it?
2
votes
1answer
2k views
Melted vs softened butter in cake recipes
I was making Victoria sponge cake, and the recipe called for using softened butter, which should then be mixed with sugar using an electric mixer. I did not have an electric mixer, so I decided to ...
1
vote
1answer
82 views
Roast almond for desserts
I want to bake a cake that mimics the Sahne Nuss chocolate bar from Nestle. So my plan is a chocolate cake filled with a chocolate ganache with pieces of almond in it.
My question is: should I roast ...
0
votes
1answer
126 views
What going to happen to Dulche De Leche during baking?
Dulche De Leche is condensed milk that boiled already. But what if put it in something that going to be boiled or baked. How it's going to be, how it's going to taste like? Do people do it?
0
votes
0answers
56 views
Uneven results when moistening rum cake with syrup
I made a rum cake using this recipe. Although it tastes fine, the rum syrup didn't distribute evenly, meaning the cake is too dry in some places and too moist in others (instead of adequately moist ...
1
vote
2answers
2k views
Why does adding lemon juice before baking cause a thick layer of dense cake to form?
I am trying to adapt a recipe for lemon cake. I want to add actual lemon juice to the batter and omit the lemon zest. The recipe I have goes as follows:
250g butter
250g sugar, half and half ...
1
vote
4answers
482 views
Why does my cake lack air bubbles and looks like a molten mass?
I have tried to do cakes many times and I frequently have the problem of my cake not having the bubbly structure I expect, but rather looking like a smooth mass on the inside.
So far I have ...
4
votes
3answers
271 views
GIving that alcoholic taste to yeast-leavened cakes (panettones)
For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the first reasonably successful one. However I ...
0
votes
2answers
231 views
Should I mix vanilla sugar with wet or dry ingredients?
I could not find vanilla extract in my town. There is vanilla sugar instead in markets.In my cake recipe, there is vanilla extract and it is whipped with egg, sugar and oil. But I am not sure with ...
0
votes
2answers
190 views
Chocolate Sweetening in Ganache
I need 1 more ounce of 60% bakers chocolate, but i only have unsweetened. How much powdered sugar should I add if I add 1 ounce of the unsweetened?
I'm trying to make a ganache.
5
votes
4answers
1k views
Gluten formation in cake dough
I have no experience in cooking. So I apologize in advance if this is a simple question.
The first cake of my life that I made yesterday swelled very well in the oven. It had a soft texture when ...
2
votes
1answer
154 views
When can I use a cake recipe to make muffins?
I wanted to know what are the rules for using a recipe of a cake biscuit to make muffins. I understand I need to adjust the time of baking. Is there anything else I need to bear in mind?
The recipe ...
2
votes
1answer
1k views
How to make white whip cream?
I'm trying to make a regular circular cake with cream in the middle and top. A lot of recipe online will just tell you to whip the cream from a mix if sugar and heavy cream.
I did that, it works but ...
10
votes
3answers
9k views
Does milk make cakes lighter or tougher?
After looking online on several websites and forums, there seems to be conflicting answers to this. Some people say that it gives a lighter texture, while others say it gives a more rubbery/tougher ...
6
votes
2answers
1k views
Quickbreads vs Cakes: Understanding Mixing Ingredients -
Type 1: In a typical quickbread (and certain cake recipes), the instructions will say to mix just until combined, no actual stirring or beating. I think this is because (assuming this is made with ...
