Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
594
questions
0
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2answers
123 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
262 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
123 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
663 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
54 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
142 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
71 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
167 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
155 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
90 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
80 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
173 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
63 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
62 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
115 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
380 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
442 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
332 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
99 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
1k 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
79 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
124 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
51 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
409 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 ...
3
votes
2answers
91 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
186 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
132 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 ...
0
votes
0answers
45 views
Lazy Daisy cake used for peanut squares
My grandmothers made for me, every Christmas, peanut squares. I had the recipe for the cake itself, but lost it. The name of the cake was called a Lazy Daisy Cake. I have found one that is very ...
0
votes
0answers
30 views
fruit cake recipe adjustments
I had an idea to use several recipes for fruit cake by averaging them for 8 servings. I have some sort of a resulting recipe but I'm not sure how it would turn out so culinary science people, could ...
2
votes
1answer
129 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
898 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 ...
0
votes
0answers
55 views
Storing pound cake batter [duplicate]
I have leftover pound cake batter that I would like to use tomorrow. How can I store it and for how long.
10
votes
3answers
7k 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 ...
2
votes
1answer
90 views
Almond pound cakes erupting
In the last two weeks I have made 5 almond pound cakes with varying levels of failure. The biggest problem I'm having is that 3 out of 5 of the cakes have over flowed. The 3 that over flowed used no ...
2
votes
1answer
127 views
What is the best way to store cake?
It is commonly accepted that bread goes stale faster in the refrigerator, does this also apply to other wheat flour baked items, such as cakes and quick breads?
If a cake is expected to last for 3-5 ...
6
votes
3answers
1k views
Why is my cake rising sideways while baking?
Here is what my cake looks like:
I'm using the following ingredients to make the cake:
1 egg
wheat flour
milk
some kind of flavour essence like vanilla essence
pinch of baking powder
pinch of baking ...
6
votes
1answer
621 views
How to avoid holes in Chiffon cake?
I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with large holes in the sponge, see the ...
-3
votes
2answers
859 views
What does 100 grams of something look like? [closed]
Is there any website, diagram or something that I could find that depicts how much a thing weighs, what that quantity looks like and how much calories it has?
1
vote
1answer
136 views
Help on understanding frosting
A couple of disclaimers:
I know there are a number of websites already devoted to this; I needed to ask for clarification because the info out there does not help me understand how they taste
...
3
votes
0answers
78 views
Can I coat a very soft cake with royal icing before I cover with fondant?
Im preparing a very soft tender cake for covering with fondant. I need it to be really smooth but I also don't want the icing to be too heavy on the cake. I'm not familiar with ganache can I use a ...
3
votes
1answer
120 views
Icing a cake with meringue: can it be done in advance?
I have an event this Saturday for which I'm preparing a layered cake to take.
I was planning to ice it with meringue (Italian, for best stability) and then torching it.
The event begins in the morning,...
0
votes
0answers
93 views
Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?
Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the butter on its own at first, then adding ...
2
votes
0answers
442 views
Cake without baking powder made 2 layers in a cake. Why?
Yesterday I baked a chocolate cake. Fifteen minutes after it went in the oven I realised I'd left out the baking powder, so I quickly made another one, this one with baking powder.
This cake recipe ...
2
votes
1answer
282 views
Is it possible to cream clarified butter with sugar? Will it have the same benefits as shortening and oil?
Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and also the leavening benefits of shortening ...
5
votes
3answers
489 views
Collapsing, dense pound cake
I’ve been trying a UK recipe that worked for me last year (I live in Canada). It’s a simple:
220g butter
220g caster sugar
4 eggs (220g weight in shells)
220g self raising flour
lemon zest
3-4 tbsp ...
2
votes
0answers
55 views
Cupcake Papers Peeling away
I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cake shortly after they cool at room ...
