Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
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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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Replacing whole egg and egg yolk in cakes
I want to replace whole egg and egg yolk in a cake batter. I've read to use 1 tsp of baking soda to 1 tbsp of apple cider vinegar for each whole egg. But what about a just the yolk?
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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?
