Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
574
questions
0
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0answers
45 views
Birthday Cake without proper frosting [closed]
Its my brother's birthday today.
I have the cake mix to bake him a cake, but due to quarantine, I don't have the ingredients needed to make a cake frosting, like cream, butter, chocolate etc.
All I ...
1
vote
1answer
77 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
114 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
42 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
228 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
261 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
84 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
105 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
60 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
491 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
44 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
25 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
77 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
103 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
40 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
4k 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
83 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
103 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
563 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
171 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
590 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
127 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
68 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
102 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
88 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
225 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
157 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
283 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
52 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
113 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
171 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
106 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
123 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
170 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
2k 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
85 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
467 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
229 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
77 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
292 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
322 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
2k 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
527 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
300 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
45 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
235 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 ...
