Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
620
questions
0
votes
3answers
216 views
What are the layers in this cake?
I want to make this cake (image below), but I can’t figure out the third layer.
Obviously it is 2 layers of chocolate cake and 1 of chocolate mousse, but what is the caramel-like layer?
Can anyone ...
6
votes
1answer
123 views
How do egg whites help to keep fats inside a cake?
Recently I tried to bake a cake (Caprese) from:
ground almonds
butter
dark chocolate
sugar
eggs
I melted chocolate and butter, mixed all of this with whipped sugar yolks, and then... totally screwed ...
11
votes
3answers
968 views
Leaving cake's dry ingredients together for later quicker preparation?
Let's say I want to bake a cake specifically on Monday night, so it can be fresh for Tuesday (no, I don't want to do it on Sunday). But I know that on Monday I am going to be extremely busy. So I ...
1
vote
1answer
66 views
How can I improve the outer texture of my lemon poppy seed bundt cake? It is tender and moist in the inside but dry on the outside
My lemon poppy seed bundt cake ingredients:
Plain flour 450g
Baking powder 1 1/2 tsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Butter 198g
Sugar 440g
Large eggs 4
Vanilla 1 tsp
Lemon juice 85g
Lemon zest 2 ...
0
votes
0answers
115 views
What is the benefit of adding vegetable oil to cheese cake dough?
I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that this seems not to be the case.
3
votes
1answer
584 views
Cake not rising - too many wet ingredients?
I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure ...
4
votes
1answer
136 views
Why is my cake sinking after baking with a soggy-like line in the middle?
I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom.
It's strange since I am using the same ingredients, same oven, same recipe however the ...
2
votes
1answer
111 views
Can I rescue an old cake mix?
I have some ~year out of date dry cake mix in a sealed bag.
According to Does it Go Bad it's still good to use, but it wont' rise the same.
The dry mix usually contains baking powder or some other ...
0
votes
0answers
72 views
How can I prevent my sponge cake(genoise) from sinking after baking? [duplicate]
I have made a genoise sponge cake three times now. Every time when I take the cake out of the oven, it always sinks a lot. Like, as soon as I flip it onto the wire rack, the bottom falls about halfway....
0
votes
1answer
136 views
Why is my cupcake brownie like?
I’m exploring different recipes and tweaking a few things to make a result I’m happy with. I finally found a perfect ratio for a vanilla cake but when I tried to alter it to chocolate I got a very ...
3
votes
2answers
113 views
I forgot to add butter to my king cake dough
I forgot to add butter to my dough when making king cake, I have kneaded it and left it to rise, will it ruin the dough to mix the butter in and then knead and let it rise again?
-1
votes
2answers
75 views
How to convert Ring Cake to Square Cake
I have a baked chocolate ring cake, but I want to convert it to a square cake. How I can do it?
3
votes
1answer
85 views
Skillet cooking Medovik (Russian Honey Cake)?
Medovik traditionally calls for baking individual pancake shaped layers in the oven. Would frying in a skillet be a workable alternative?
11
votes
3answers
2k views
Letting batter with baking soda wait before adding into the oven
I want to bake a cake with 3 layers, but I only have one baking pan and thus I will have to bake them one by one (already thought about making one big cake and dividing it into 3 parts but I pref not ...
2
votes
3answers
342 views
What is a stem pan?
I have a vintage cookbook, from Charlotte, North Carolina and about 1958, that has a recipe for “Different Applesauce Cake”. It says to “Cook in stem pan approximately 1 hour, 10 minutes”.
Searches ...
2
votes
2answers
112 views
My Danish almond cake glaze just melted and never thickened. What went wrong?
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 ...
3
votes
1answer
479 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
62 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 it ...
0
votes
1answer
76 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
97 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
101 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
213 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
votes
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
70 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
1answer
64 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
328 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
95 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
389 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
291 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
151 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
681 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
63 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
211 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
421 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
494 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
544 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
104 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
189 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
705 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
117 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
75 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
158 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
121 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
1k 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
2answers
2k 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
507 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
642 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
4k 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 ...
