Questions tagged [cake]

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

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42 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....
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1answer
115 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 ...
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2answers
105 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?
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2answers
70 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?
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1answer
82 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?
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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 ...
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3answers
251 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
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2answers
109 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
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1answer
281 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 ...
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0answers
56 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 ...
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1answer
44 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
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1answer
91 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 ...
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1answer
92 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.
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1answer
204 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 ...
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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 ...
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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. ...
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1answer
67 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 ...
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0answers
33 views

Calcium propionate for cakes

My question is if I can use calcium propionate as a preservatives for cakes. I've read that e281 would be better, but is it ok if I use calcium propionate instead? What would happen? How long is the ...
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1answer
53 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 ...
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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
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1answer
187 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 ...
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0answers
81 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 ...
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2answers
224 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 ...
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1answer
285 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. ...
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1answer
143 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 ...
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1answer
672 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?
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1answer
60 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 ...
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2answers
167 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 ...
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1answer
300 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
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1answer
390 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
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2answers
393 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
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1answer
103 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 ...
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2answers
146 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
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2answers
464 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 ...
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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?
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1answer
71 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 ...
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2answers
116 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.
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2answers
119 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
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1answer
924 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 ...
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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
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2answers
447 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’...
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1answer
284 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
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1answer
3k 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 ...
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1answer
82 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 ...
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1answer
129 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?
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0answers
58 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 ...
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2answers
3k 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 ...
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4answers
528 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 ...
4
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3answers
342 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 ...
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2answers
270 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 ...

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