Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
6
votes
3answers
117 views
How to achieve a super leavened cake as the Pierre Herme ones?
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a ...
1
vote
0answers
62 views
Sponge Cake vs (UK) Angel Cake: what's the difference
Having made various random cakes over the years, I'm trying to get my head around what I'm actually doing, so I can experiment a little I suppose.
Now, a pound cake is butter+sugar, then eggs, then ...
3
votes
1answer
96 views
Once mixed, how long is cake batter good when refrigerated?
After using a cake mix to bake in a lamb shaped form, I have batter left over. How long can I keep it refrigerated (not frozen) and still combine it with another cake mix batter -- and have the second ...
0
votes
0answers
51 views
Fixing a dry cake batter
I made a chocolate cake batter last night to test for my sons birthday cake. I made a batch of cupcakes with it to test it and it came out dry. Now I’m not sure if it’s from over baking or something ...
4
votes
0answers
121 views
Chocolate cake baked from recipe is too delicate/fragile
I tried baking a chocolate espresso cake from this recipe. The idea was to produce a cake that could be used for a layered cake, similar to the entire recipe itself.
I baked a single layer as a test, ...
3
votes
0answers
33 views
What is the upper limit of cake pan size before I definitely need a tube cake pan of angel food cake?
I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how angel food cakes and chiffons work, I just ...
1
vote
3answers
89 views
Eggy cake with less egg is dry: what next?
I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy.
I can usually make a sponge without faff but to do that I use a different ...
4
votes
1answer
42 views
Determining Bundt pan size when recipe gives a loaf tin size
What size Bundt pan do I need for a pound cake that is supposed to be baked in a 9 by 5 loaf tin ? I have a Bundt pan (never used one before) that holds 8 cups of water.
5
votes
1answer
271 views
Why is gluten-free baking possible?
Maybe a silly question, but I've been trying to learn a lot of baking fundamentals and trying to understand specifically what makes a cake. Most explanations I've read are something along the lines of:...
4
votes
1answer
293 views
Preparing as much as possible of a cake in advance
It's my girlfriend's birthday this WE and I plan on secretly preparing a cake she likes. However, we'll be in the countryside with friends this WE, and I'll have very limited time to prepare on site ...
1
vote
1answer
66 views
How do I calculate an increase in pan sizes for a cake recipe?
How do I figure out what to increase in a cake recipe for bigger pan sizes? I have a cake recipe that uses two 8-inch round pans; how would I change the recipe to accommodate one 10-inch and one 14-...
1
vote
2answers
124 views
What is the difference between a lemon pound cake, a lemon loaf, and a lemon bread?
Cream Cheese Lemon Blueberry Pound Cake (http://www.thesugarcoatedcottage.com/cream-cheese-lemon-blueberry-pound-)
Lemon-lavender greek yogurt pound cake (http://www.bakeyourday.net/lemon-lavender-...
14
votes
4answers
2k views
What makes cake a Sponge Cake? And what doesn't?
I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called cake, cake.
I know how to make a ...
1
vote
1answer
113 views
What would be considered thick milk in old recipe
I have a cake recipe from my Grandmother that calls for thick milk? Anyone know what this might be? Not sure of the cake name, handwriting is hard to read. Full recipe is 1 c sugar, 2 eggs, 1 c ...
1
vote
2answers
167 views
Less sweet / lower sugar alternative to icing?
When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice that icing recipes are loaded with sugar. ...
5
votes
0answers
191 views
salamande(?): name of bread
Last weekend, I had a delicious bread, whose name was Sal-ra-man-d. Since English is not my native language, its name was written in non-english. It sounds like french. But I don't know its exact name....
0
votes
1answer
375 views
Can I bake 2 cakes at a time on 2 different shelves in my oven toaster grill?
I have a 45 liter capacity oven toaster grill, with 3 rack levels. Can I use the 2 shelves at a time, to bake 2 cakes simultaneously?
0
votes
1answer
69 views
the oil I put in cake mix is old
The oil I used in a cake mix was old & made the batter taste like old oil. Is there a salvage or is it ruined?
3
votes
1answer
267 views
Japanese Cotton Sponge Cake - How to stop collapsing?
I've recently found videos about Japanese "Cotton" Sponge Cake. (Possibly also called a 'Jiggly Cake'?) I've never had it, but I figured it looked good, so why not try it? All of the videos I have ...
2
votes
1answer
31 views
Will apricot Jam glaze affect the shelf life of Christmas fruitcake?
I am using a apricot jam glaze to decorate the top of a Christmas fruitcake (made using rum soaked dryfruits and fed with rum after baking). This kind of fruitcake really lasts long due to alcohol in ...
3
votes
1answer
66 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
2answers
165 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
1answer
343 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
454 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
664 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
171 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
309 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
363 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
437 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 ...
3
votes
3answers
373 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
197 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
170 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
2answers
254 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
146 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
92 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
870 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
1k 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
401 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
85 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
280 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), ...
2
votes
1answer
292 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
474 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
161 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
74 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
96 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
2k 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
105 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
150 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
42 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
79 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 ...
