Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
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Can I freeze almond/raspberry cake?
I bought a raspberry almond one layer cake at a bake sale. The almonds were fine grained as in flour. My question: can I freeze this cake?
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How can I keep this flourless cake from falling?
I have made Nigella Lawson's Nutella Cake a few times now. The cake invariably gets a domed top in the oven, which then collapses once it's out of the oven, leaving a depression on top. Since the ...
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Substitution for egg YOLK in cake recipe?
I'm making a cake for a person with an egg allergy. I typically just use Bob Red Mill egg replacer, but the baking powder in the replacer causes the cake to come out flat and overly tender. This is ...
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If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?
This is the chocolate cake I baked:
Notice the dark layer at the bottom. I followed this recipe (used only half of all ingredients, since the recipe is for making batter that fills two 9 inch pans). ...
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Can every cake/cupcake batter be made as pancakes?
I successfully made pancakes from a cake recipe and was wondering if it can be generalized to every cake/pancake recipe?
Edit:
I look for healthy nutritional pancake recipes for babies everyday on the ...
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Is there a possible substitute for sugar in creamed butter?
I'm always taken aback by how much sugar is necessary to make a cake. And also, I don't like super sweet things.
I gather sugar is not just flavoring, but also necessary so that the crystal matrix ...
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Stacking 3 layers of a sheet cake
Can I stack 3 layers of a half sheet cake on top of each other without having boards inbetween and just using dowels through the 3 layers?
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Why would a 4 layer cake fall over?
It should have been perfect. A 6 inch white birthday cake. 4 layers, fully/correctly cooked, domes sliced off. It was encased in a correct Italian buttercream (sugar cooked to 248°F) with a strawberry ...
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After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut
Some details that may help: my gas oven averages 10 degrees off when I heat it up to a set temperature with nothing in it. Also it says it has reached the set temperature before it actually has so I ...
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How to make huge air bubbles in cake?
How can I adapt my cake recipe so that it will be elastic and have huge air bubbles inside of it when I take it out of the oven?
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What is the main difference in making between Chocolate Souffle and Chocolate Lava Cake?
Are chocolate lave cakes a specific type of chocolate souffles or are they a different type of pastry?
Also what is the main difference when making which makes their center a hot liquid sauce instead ...
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Why doesn't my rice-flour cake rise with fruit?
MY rice flour cakes always rise nicely, resulting in a fluffy cake. When I add pieces of fruit (mostly fresh) like cherries in a chocolate cake, apples in an apple cake or shredded sweet potato, the ...
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How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing
I use Swiss Meringue Buttercream (SMBC) to cover my cakes. Whenever i colour them the colours always come out very pastel/light. I can sometimes get slightly more intense colour by adding black or ...
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What technique or tools should I use to make frosting in this particular shape?
I want to make dessert like in the screenshot. How can I make the white part to look the same in real life as in the screenshot (it could be not rounded corners, if it will be impossible)? The ...
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How to calculate the amount of ingredients for a genoise cake and the thickness?
I'm making a Genoise cake and I want to know how to calculate the amount of the ingredients to make this Genoise for a specific tray size.
For example if we have a tray size of 60×40 or 30×40 or any ...
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Sponge cake: how the proportions of the ingredients change the result
The common recipe (at least in Italy) for sponge cake is:
total weight of eggs (yolks + whites) = X
sugar = flour = 2/3 X
I'm aware that the ratio of the ingredients affect the final result. For ...
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How can I add a strong tea flavour to a genoise cake?
I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it.
The only type of tea I currently have and want to use is loose ...
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Can I replace a cake's sugar with simple syrup?
I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it.
I'm afraid adding tea directly will mess up the batter, so can ...
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How much cake flour equals 1 1/2 cups all purpose flour? [duplicate]
Making instant pot lemon cake. Calls for 1 1/2 cups of all purpose flour ALL I have is cake flour.
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Why would a cake mix call for the same number of whole eggs or just whites?
I have a Betty Crocker white box cake mix and the box says to use either three egg whites or three whole eggs. This doesn't make sense to me: if I used whole eggs wouldn't I use less, more like one ...
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Preventing mug from breaking when making mug cake
I am making mug cake in a pot using steaming method and I will use normal tea cup.
I want to know what precautions I must take so that the cup doesn't break after baking
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How to fix cake mix after adding too much water [duplicate]
I added 1/2 cup too much water and was supposed to add 1/2 cup oil instead. I added 1/4 cup oil and the mix is still too runny Do I add a tablespoon baking soda or baking powder I do not have ...
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How many cake mix boxes would I need for to make a 9 inch cake with 6 layers [closed]
I am baking a 6 layer 9inch birthday cake for my daughter. How many cake mix boxes would I need to do this please? X
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How to have a swiss roll keep its shape
I made a bûche de noël this Christmas, using a rolling technique, like a swiss roll. I tried my best to get a good shape: I rolled the sponge sheet right out of the oven and let it cool down in the ...
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Replacing sugar with maple syrup
I have a cake recipe which, among its ingredients, requires using 300 gr of sugar and 120 gr of water.
If I wanted to replace the sugar with maple syrup, would I need to adjust also the amount of ...
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Can I use maraschino cherrys in a dump cake when it calls for cherry pie filling?
Can the cherry pie filling be replaced with maraschino cherries in a Crock-Pot cherry pineapple dump cake n is there any thing different with the directions if I use the maraschino cherries?
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Is there an equivalent to brownies in other cuisines?
In "American" cuisine, there is a baked good called a brownie, which is peculiar because it exists at a kind of intersection of cookies (biscuits), cake, and fudge. Brownies often have a ...
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How should I bake a cake in a rice cooker with no cake setting?
I've found several online recipes for baking cakes in a rice cooker; they all assume a rice cooker with a "Cake" setting that allows you to specify a cooking time. My rice cooker has ...
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How do I modify a Victoria sponge cake recipe for a larger cake tin?
I normally bake Victoria sponge cakes using an 8-inch tin for 50 minutes at 160c (320f), on the fan/forced air setting.
Today I attempted a 10-inch, same temperature but increasing the time to 1 hr 15 ...
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Frosting that tastes less like cream cheese
I want to make a rainbow birthday cake. The recipie I'm following uses a cream cheese based frosting:
600 g cream cheese
250 g soft butter
120 g powdered sugar
(The recipie is here, it is in German ...
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Can you make butter-cream icing with margerine?
I want to make a tipsy carrot cake. One where I make a nice sugar pickle with brandy, treacle sugar, powdered ginger and nutmeg. Grate the carrots and let them marinate overnight in the sugar pickle ...
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At Home Cake Decorator [duplicate]
So I have been researching how to become a home bakery. The laws are a little more restrictive than if I were to have a commercial kitchen. So I live in Arizona and one of the cottage rules is I can ...
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Cake glaze made with juice didn't bind
The other day my dad and I placed the strawberries and the glaze on a strawberry cake. He used strawberry juice for the glaze instead of water to avoid watery taste.
If I remember correctly the red ...
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Why is my cream cheese frosting so soft?
I am using (almost) the CupcakeJemma recipe for cream cheese frosting:
150g soft unsalted butter
240g cream cheese
320g icing sugar (confectioner’s/powdered sugar)
The listed recipe says to use 960g ...
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How to mix chocolate into flourless ground almond cake?
TL;DR: When should I add melted chocolate to a ground almond cake recipe?
Needing a gluten free recipe for cake, I have been using the following ground almond cake recipe as a base for my cakes:
...
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Doctoring cake mix to make it denser
I am being lazy and making a cake from a box mix but I want it to be denser. Would adding more flour or less egg accomplish this?
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The right custard for baking with a cake
I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially:
Egg yolks
Condensed milk
Milk or evaporated milk
My preferred custard is quite ...
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How does molten chocolate fondant work?
I'd like to understand more about the chemistry involved in baking molten chocolate fondant, specifically: What affects the consistency and how and why?
What I know so far -
I found the main factor to ...
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What is the proper way to make a fruit purée?
When making a fruit purée, specifically raspberry, to be used as a filling or a layer for cakes or chocolates, what is the proper way to do this?
Should the berries be cooked? Should the cooking ...
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How to reduce the sweetness of a cake recipe without reducing the sugar [closed]
I am experimenting with cake recipes for my son's wedding. His fiancé wants a vanilla almond cake, and I have found a recipe that is nearly perfect, but a little too sweet. I have tried simply ...
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Can I add double cream to my cake batter instead of sour cream?
First of all, the reason I ask is because I wanted to follow this recipe for making a keto tiramisu cake but this person is adding sour cream to the batter which I don't agree with(isn't it going to ...
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Why do the majority of my batters keep splitting no matter what?
I have been baking for around 3 years now and I have been constantly having a problem with split batters for the past few months all of a sudden. After I add eggs, my cake, cookie, etc. batters slowly ...
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My cake falls while baking
I have been trying to follow some recipes in the book "The European Cake Cookbook" by Tatyana Nesteruk.
Several recipes have a similar style which is...
beating 6-7 whole eggs with sugar for ...
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Will my expired cake mix rise? [duplicate]
I have a package of Koopmans Oud-Hollandse Appelkaneel Cake mix that I think my family bought from Aldi a few years back, which is well past its expiration date. I know that baking powder in cake ...
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Can I bake cake in an air fryer?
My oven does not work at the moment, but I have an air fryer.
Is it possible to bake a cake in the air fryer?
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What can I substitute the cocoa powder with for this mille crepe recipe?
I'm following this recipe of a mille crepe, where they do the crepes with cocoa powder.
I want to try to make the crepes without cocoa, what should I do?
The current recipe is
CREPE
6 tablespoons ...
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Why would using a tall baking pan cause the top of a cake to be darker?
I'm reading a review of cake pans.
Most of the round pans in the review are 2 inches tall. However, there is one round pan in the review that is 2.5 inches tall, and the review had the following ...
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Loaf Cakes Always Sink in The Centre
Every time I bake something in a loaf pan, the centre doesn’t cook and the loaf sinks - badly. The edges are well cooked. This happens on more than one recipe: Lemon Loaf, Banana Loaf, etc. But ...
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Can a prebaked cheesecake be baked again inside a cake batter
I want to attempt to make a Christmas Piecaken. One of the layers I want to put a 7” cheesecake inside a 10” springform pan and pour red velvet cake batter around it. Will the cheesecake hold up ...
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How to make a keto-vegan pancake or cake based on almond flour?
My partner is keto for health reasons, and I am vegan for moral reasons. We both want to eat the same meal, and not have me spend yet another hour and a half in the kitchen. But it is near impossible ...
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