Questions tagged [cake]

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

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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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2 votes
1 answer
348 views

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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2 votes
1 answer
81 views

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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2 votes
2 answers
296 views

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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3 votes
0 answers
83 views

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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  • 131
2 votes
2 answers
180 views

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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  • 33
3 votes
0 answers
153 views

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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  • 31
4 votes
1 answer
1k views

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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  • 43
0 votes
0 answers
115 views

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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1 vote
0 answers
114 views

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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0 votes
0 answers
29 views

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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2 votes
2 answers
187 views

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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0 votes
0 answers
55 views

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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  • 101
3 votes
2 answers
731 views

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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2 votes
2 answers
102 views

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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3 votes
0 answers
75 views

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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1 vote
3 answers
168 views

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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1 vote
1 answer
102 views

How to adapt Bundt cake recipes to other size Bundt pans?

I just impulse-purchased a couple of adorable Bundt pans that are 6" in diameter. Since this is not a standard size, how should I adapt recipes intended for other size Bundt pans? (Google tells ...
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2 votes
3 answers
909 views

Cake flour weight [duplicate]

I have three sources for what 1 cup cake flour weights. Americas Test Kitchen says 113 grams, Calculateme.com says 130 grams and JoyofBaking.com says it is 120 grams. Which is the correct conversion ...
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3 votes
1 answer
189 views

Recipe I have been using for years suddenly does not give good results

I have a carrot cake recipe I have been using for years that always produced a nice evenly cooked cake. The last 3 times I made it, it is super thin in the center and does not rise as high as it used ...
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  • 131
4 votes
1 answer
138 views

When marbling cake, can density of chocolate cake impact the rising of the vanilla cake?

I have specific bakers who I really love their recipes for different kinds of cake - for example Stella Parks. Because she doesn't have a recipe for a marble cake, I'm trying to decide whether I'll be ...
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0 votes
3 answers
263 views

What are the layers in this cake?

I want to make this cake (image below), but I can’t figure out the third layer. Obviously it is 2 layers of chocolate cake and 1 of chocolate mousse, but what is the caramel-like layer? Can anyone ...
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  • 1,077
6 votes
1 answer
152 views

How do egg whites help to keep fats inside a cake?

Recently I tried to bake a cake (Caprese) from: ground almonds butter dark chocolate sugar eggs I melted chocolate and butter, mixed all of this with whipped sugar yolks, and then... totally screwed ...
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11 votes
3 answers
1k views

Leaving cake's dry ingredients together for later quicker preparation?

Let's say I want to bake a cake specifically on Monday night, so it can be fresh for Tuesday (no, I don't want to do it on Sunday). But I know that on Monday I am going to be extremely busy. So I ...
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  • 1,356
1 vote
1 answer
82 views

How can I improve the outer texture of my lemon poppy seed bundt cake? It is tender and moist in the inside but dry on the outside

My lemon poppy seed bundt cake ingredients: Plain flour 450g Baking powder 1 1/2 tsp Baking soda 1/2 tsp Salt 1/2 tsp Butter 198g Sugar 440g Large eggs 4 Vanilla 1 tsp Lemon juice 85g Lemon zest 2 ...
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0 votes
0 answers
151 views

What is the benefit of adding vegetable oil to cheese cake dough?

I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that this seems not to be the case.
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3 votes
1 answer
606 views

Cake not rising - too many wet ingredients?

I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure ...
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4 votes
1 answer
273 views

Why is my cake sinking after baking with a soggy-like line in the middle?

I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients, same oven, same recipe however the ...
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2 votes
1 answer
157 views

Can I rescue an old cake mix?

I have some ~year out of date dry cake mix in a sealed bag. According to Does it Go Bad it's still good to use, but it wont' rise the same. The dry mix usually contains baking powder or some other ...
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0 votes
0 answers
142 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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  • 1
0 votes
1 answer
143 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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3 votes
2 answers
287 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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-1 votes
2 answers
118 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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3 votes
1 answer
92 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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  • 265
11 votes
3 answers
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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  • 113
2 votes
3 answers
645 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 ...
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2 votes
2 answers
121 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 ...
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3 votes
1 answer
651 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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0 votes
0 answers
64 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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0 votes
1 answer
432 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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3 votes
1 answer
109 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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1 vote
1 answer
113 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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2 votes
1 answer
222 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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  • 23
5 votes
3 answers
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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  • 356
0 votes
1 answer
92 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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0 votes
1 answer
100 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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  • 237
16 votes
5 answers
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 ...
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5 votes
1 answer
597 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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  • 51
1 vote
0 answers
97 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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  • 111
0 votes
2 answers
538 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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