Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
560
questions
0
votes
0answers
29 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.
9
votes
3answers
3k 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
77 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 ...
1
vote
1answer
91 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
289 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
108 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
303 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
121 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
63 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
95 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
81 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
89 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
96 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
144 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
50 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 ...
4
votes
1answer
112 views
Is there a difference in the end result between using mechanical leaveners vs chemical leaveners in a cake?
Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in a butter cake, replace the creamed ...
4
votes
1answer
170 views
How can I soak cake in cheese?
I can make cheesecake and I can make cake, but it occurred to me recently that cheesecake isn't cake soaked in cheese, Ala tres leches.
So, is it possible to get cheese liquefied enough to be able to ...
2
votes
1answer
102 views
How to get the effect of gluten in gluten free baking
I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by making a light meringue and folding the ...
19
votes
3answers
4k views
Why did my rum cake turn black?
A friend baked a rum cake for me. She baked it in an aluminum pan. The cake was soaking in rum. Overnight the cake turned BLACK. I suspect this is a chemical reaction, but cannot find information ...
4
votes
1answer
113 views
What are the Purposes of the Types of Meringue that are used for Pastry?
i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the decoration and filling of them are used ...
5
votes
2answers
89 views
How to thicken a sour cream-based pastry cream?
I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream and sweetened condensed milk. The cream, ...
5
votes
2answers
1k views
Why is syrup added to a cake before frosting?
Why is syrup added to the inside of a cake before frosting? Maybe the cream sticks better with each layer of cake?
1
vote
1answer
83 views
Gluten-free Carrot Cake batter mixed with normal Carrot Cake batter
Yesterday I wanted to make 2 small carrot cakes (1 gluten-free for a celiac friend, and a regular one). For the gluten-free one, I literally just swapped regular wheat flour for corn flour (same ...
2
votes
3answers
2k views
Fully submerged water bath for stove top baking?
So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sides) a dish in simmering water and then ...
6
votes
2answers
131 views
Why would the exterior of a cake cook and not the interior?
I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to collapse down, but the inside of the cake ...
1
vote
1answer
274 views
Sourdough starter with milk vs just using regular starter and adding milk separately?
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
0
votes
1answer
110 views
How long does it take a hot oven to become cold [closed]
The recipe calls for a cold oven and I something baking in the oven on 450. How long will it take to for it to be cold again?
0
votes
0answers
72 views
How to make a good looking cake with a mountain like shape? [duplicate]
Generally speaking, and not specifying any particular recipe, why does my cake have a small dome on top, while the chef's recipe looks like this:
The dome on top looks like a mountain, with a good ...
6
votes
3answers
231 views
How to achieve a super leavened cake as the Pierre Herme ones?
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a ...
2
votes
2answers
219 views
Sponge Cake vs (UK) Angel Cake: what's the difference
Having made various random cakes over the years, I'm trying to get my head around what I'm actually doing, so I can experiment a little I suppose.
Now, a pound cake is butter+sugar, then eggs, then ...
3
votes
1answer
1k views
Once mixed, how long is cake batter good when refrigerated?
After using a cake mix to bake in a lamb shaped form, I have batter left over. How long can I keep it refrigerated (not frozen) and still combine it with another cake mix batter -- and have the second ...
0
votes
2answers
259 views
Fixing a dry cake batter
I made a chocolate cake batter last night to test for my sons birthday cake. I made a batch of cupcakes with it to test it and it came out dry. Now I’m not sure if it’s from over baking or something ...
5
votes
2answers
253 views
Chocolate cake baked from recipe is too delicate/fragile
I tried baking a chocolate espresso cake from this recipe. The idea was to produce a cake that could be used for a layered cake, similar to the entire recipe itself.
I baked a single layer as a test, ...
3
votes
0answers
44 views
What is the upper limit of cake pan size before I definitely need a tube cake pan of angel food cake?
I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how angel food cakes and chiffons work, I just ...
1
vote
3answers
151 views
Eggy cake with less egg is dry: what next?
I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy.
I can usually make a sponge without faff but to do that I use a different ...
4
votes
1answer
77 views
Determining Bundt pan size when recipe gives a loaf tin size
What size Bundt pan do I need for a pound cake that is supposed to be baked in a 9 by 5 loaf tin ? I have a Bundt pan (never used one before) that holds 8 cups of water.
5
votes
1answer
332 views
Why is gluten-free baking possible?
Maybe a silly question, but I've been trying to learn a lot of baking fundamentals and trying to understand specifically what makes a cake. Most explanations I've read are something along the lines of:...
4
votes
1answer
313 views
Preparing as much as possible of a cake in advance
It's my girlfriend's birthday this WE and I plan on secretly preparing a cake she likes. However, we'll be in the countryside with friends this WE, and I'll have very limited time to prepare on site ...
1
vote
1answer
71 views
How do I calculate an increase in pan sizes for a cake recipe?
How do I figure out what to increase in a cake recipe for bigger pan sizes? I have a cake recipe that uses two 8-inch round pans; how would I change the recipe to accommodate one 10-inch and one 14-...
1
vote
2answers
284 views
What is the difference between a lemon pound cake, a lemon loaf, and a lemon bread?
Cream Cheese Lemon Blueberry Pound Cake (http://www.thesugarcoatedcottage.com/cream-cheese-lemon-blueberry-pound-)
Lemon-lavender greek yogurt pound cake (http://www.bakeyourday.net/lemon-lavender-...
14
votes
4answers
3k views
What makes cake a Sponge Cake? And what doesn't?
I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called cake, cake.
I know how to make a ...
1
vote
1answer
192 views
What would be considered thick milk in old recipe
I have a cake recipe from my Grandmother that calls for thick milk? Anyone know what this might be? Not sure of the cake name, handwriting is hard to read. Full recipe is 1 c sugar, 2 eggs, 1 c ...
1
vote
2answers
238 views
Less sweet / lower sugar alternative to icing?
When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice that icing recipes are loaded with sugar. ...
7
votes
1answer
351 views
salamande(?): name of bread
Last weekend, I had a delicious bread, whose name was Sal-ra-man-d. Since English is not my native language, its name was written in non-english. It sounds like french. But I don't know its exact name....
0
votes
1answer
843 views
Can I bake 2 cakes at a time on 2 different shelves in my oven toaster grill?
I have a 45 liter capacity oven toaster grill, with 3 rack levels. Can I use the 2 shelves at a time, to bake 2 cakes simultaneously?
0
votes
1answer
111 views
the oil I put in cake mix is old
The oil I used in a cake mix was old & made the batter taste like old oil. Is there a salvage or is it ruined?
3
votes
1answer
550 views
Japanese Cotton Sponge Cake - How to stop collapsing?
I've recently found videos about Japanese "Cotton" Sponge Cake. (Possibly also called a 'Jiggly Cake'?) I've never had it, but I figured it looked good, so why not try it? All of the videos I have ...
2
votes
1answer
62 views
Will apricot Jam glaze affect the shelf life of Christmas fruitcake?
I am using a apricot jam glaze to decorate the top of a Christmas fruitcake (made using rum soaked dryfruits and fed with rum after baking). This kind of fruitcake really lasts long due to alcohol in ...
3
votes
1answer
80 views
How to get intended taste using baking powder instead of acid + baking soda?
A coffee cake recipe calls for using sour cream and baking soda. I understand that acid + baking soda is a leavening agent and you can use them as a substitute for baking powder. But I only have ...
