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

0
votes
1answer
73 views

Why did my fondant tear?

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
88 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
78 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
65 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
87 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 ...
2
votes
1answer
93 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
78 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
49 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
75 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
122 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
80 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
165 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
112 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
65 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
75 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
102 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
146 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
38 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
63 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
313 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
91 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
853 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
85 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
96 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
253 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
194 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
186 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
749 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
77 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
128 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
932 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
475 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
258 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
112 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
164 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!
2
votes
1answer
528 views

Is it ok to leave Christmas cake batter to sit for 3 hours?

I make a couple of Christmas cakes every year, using this recipe: https://helgavan.com/easy-christmas-cake-recipe/ Usually I make two smaller cakes by splitting the recipe in half and baking them ...
2
votes
0answers
407 views

How can I test if I've added baking soda to my cake batter?

I have prepared some cake mix and while I know I added baking powder, I don't remember whether I have added baking soda in it! Is there anyway to check this (of course without baking the mix ;-). ) ...
1
vote
1answer
2k views

Substituting pancake mix for flour

Can I use pancake mix (just whole wheat flour and baking powder ingredients) instead of regular flour to make a cake? (I have a recipe for whole wheat chocolate cake). Would I just leave out the ...
9
votes
3answers
2k views

How can I move from subscription boxes to recipes successfully?

As a beginner baker, I find services where they deliver a box of pre-portioned ingredients with instructions how to bake a cake very useful (and fun!). However, I find that I get kind of lost when I ...
0
votes
1answer
272 views

Proper Order to Incorporate Ingredients in Pound Cake

When making a pound cake, this is the usual order I use: (1) Cream butter (2) Add sugar and beat it in (3) Gradually add eggs and beat them in (4) Gently fold in flour, alternating with liquid (if ...
-1
votes
1answer
2k views

Cake Pops: Ratio of cake crumbs to frosting?

I'd love to ask either of the following two questions: What's a good ratio of frosting to cake crumbs, when making cake pops? Does anyone know of a good website that lists baking ratios, including ...
2
votes
1answer
886 views

Right way to make cake batter that asks for butter and oil

One method says to cream butter, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. ...
1
vote
3answers
720 views

What quantity of baking powder satisfies a mass of size x?

I have always had a question when it comes to "how many grams of baking powder to use for that amount of cake I made." I would like to understand if there is any kind of proportion and if there is ...
-1
votes
1answer
650 views

how much oil is required when baking a cake [closed]

I want to find out how much oil is required in a plain cake if i am using 1kg flour. I have started a small liquid egg business in pakistan and i am now trying to sell that to bakeries here. The ...
1
vote
1answer
115 views

Beat sugar and oil until smooth

I am following a carrot cake recipe for the first time and the first set of instructions are 'to beat the sugar and oil until smooth,' but how smooth is it suppose to be? Is it still going to be ...
3
votes
1answer
453 views

Baked 2 cakes simultaneously. One sank in the middle on cooling

I have a gas oven. I have raised a question regarding it before, Baking in gas oven does not brown the top. This time when I baked I placed a aluminum foil in bottom rack and baked 2 same size cake on ...