Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
685
questions
1
vote
1
answer
83
views
Do I need cake dowels for a two tier cake (two layers in each tier)
I want to bake a two tiered cake. I have two 9 inch pans and two 6 inch pans. I'm not sure if you can just adapt any recipe for this as it adjust two layers in each tier?
Do I need cake dowels?
- 53
0
votes
1
answer
97
views
Carrot cake substitute's
When substituting 1 cup of my 2 1/2 cups of flour in my carrot cake with organic pancake mix Annie's Brand will I still need to add my 4 eggs?
0
votes
0
answers
57
views
Cake baking in gas oven - uneven
Baked 3 layers in identical pans with weighed equal batter on center shelf. 2 front layers overflowed bake pan and #3 at center back rose unevenly. Tested done with toothpick and all fell ...
- 1
0
votes
1
answer
319
views
Cake falls down after getting out of the oven
The cakes I bake at home consistently fall after getting them out of the oven. The issue is always the same: while baking in the oven the cake does rise (sometimes more than others, but it rises), but ...
- 103
1
vote
1
answer
150
views
Swiss buttercream being runny and unusable for cake decoration
I followed a recipe to make swiss buttercream:
5 egg whites
200 gr sugar
225 gr butter
(Bain-marie to dissolve sugar)
Beating egg whites until stiff peaks form and gradually adding the softened butter ...
- 1,583
0
votes
1
answer
107
views
Fixing a baking blunder
I added too much butter to a cake batter and ended up with a stiff dough. Thought I could try to save the dough and turn it into shortbread. The cake batter called for 6 egg whites and the shortbread ...
- 1
3
votes
2
answers
2k
views
Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?
For some reason, none of the local markets or stores have any apricot jam or jelly. Only apricot preserves. They stand there on the shelves, surrounded by the myriad jams and jellies of other fruit/...
0
votes
1
answer
454
views
Butter and flour vs. Parchment paper
I am wondering whether it is better to butter and flour cake pans, or to use parchment paper.
I have tried looking it up online and see a lot of information, sometimes conflicting.
One site even says ...
- 2,441
2
votes
4
answers
151
views
Cake baking surfactants
Surfactants are molecules that have a hydrophobic and hydrophilic part. This includes soap, detergent, and basically anything "bubbly".
I am trying to bake a vanilla cake (with chocolate ...
- 147
1
vote
2
answers
781
views
Converting 3-2-1 cake to be baked in the oven
I made two containers of 3-2-1 cake and forgot about them. I'd like to make cakes out of them (or at least attempt to). Is it as simple as following the angel food cake recipe and baking in a 9X13 ...
- 1,404
3
votes
1
answer
255
views
Bain marie problem
This morning I cooked the cake for a Japanese Strawberry Cake.
It cooked in an 8" aluminum cake pan, inside a roasting pan with boiled water. When I added the water just before placing the ...
- 2,441
-1
votes
2
answers
463
views
Can I substitute water instead of oil in a box cake mix
Can I substitute water for oil in a box cake mix?
- 11
0
votes
0
answers
61
views
Can I freeze almond/raspberry cake?
I bought a raspberry almond one layer cake at a bake sale. The almonds were fine grained as in flour. My question: can I freeze this cake?
- 1
2
votes
1
answer
370
views
How can I keep this flourless cake from falling?
I have made Nigella Lawson's Nutella Cake a few times now. The cake invariably gets a domed top in the oven, which then collapses once it's out of the oven, leaving a depression on top. Since the ...
- 944
1
vote
0
answers
116
views
Substitution for egg YOLK in cake recipe?
I'm making a cake for a person with an egg allergy. I typically just use Bob Red Mill egg replacer, but the baking powder in the replacer causes the cake to come out flat and overly tender. This is ...
- 11
6
votes
4
answers
4k
views
If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?
This is the chocolate cake I baked:
Notice the dark layer at the bottom. I followed this recipe (used only half of all ingredients, since the recipe is for making batter that fills two 9 inch pans). ...
- 1,358
2
votes
1
answer
638
views
Can every cake/cupcake batter be made as pancakes?
I successfully made pancakes from a cake recipe and was wondering if it can be generalized to every cake/pancake recipe?
Edit:
I look for healthy nutritional pancake recipes for babies everyday on the ...
- 1,583
7
votes
3
answers
3k
views
Is there a possible substitute for sugar in creamed butter?
I'm always taken aback by how much sugar is necessary to make a cake. And also, I don't like super sweet things.
I gather sugar is not just flavoring, but also necessary so that the crystal matrix ...
- 178
12
votes
2
answers
4k
views
Why would a 4 layer cake fall over?
It should have been perfect. A 6 inch white birthday cake. 4 layers, fully/correctly cooked, domes sliced off. It was encased in a correct Italian buttercream (sugar cooked to 248°F) with a strawberry ...
- 221
6
votes
2
answers
7k
views
After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut
Some details that may help: my gas oven averages 10 degrees off when I heat it up to a set temperature with nothing in it. Also it says it has reached the set temperature before it actually has so I ...
- 61
0
votes
0
answers
132
views
How to make huge air bubbles in cake?
How can I adapt my cake recipe so that it will be elastic and have huge air bubbles inside of it when I take it out of the oven?
- 208
2
votes
0
answers
197
views
What is the main difference in making between Chocolate Souffle and Chocolate Lava Cake?
Are chocolate lave cakes a specific type of chocolate souffles or are they a different type of pastry?
Also what is the main difference when making which makes their center a hot liquid sauce instead ...
- 121
1
vote
3
answers
270
views
Why doesn't my rice-flour cake rise with fruit?
MY rice flour cakes always rise nicely, resulting in a fluffy cake. When I add pieces of fruit (mostly fresh) like cherries in a chocolate cake, apples in an apple cake or shredded sweet potato, the ...
- 181
2
votes
2
answers
226
views
How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing
I use Swiss Meringue Buttercream (SMBC) to cover my cakes. Whenever i colour them the colours always come out very pastel/light. I can sometimes get slightly more intense colour by adding black or ...
- 23
3
votes
2
answers
1k
views
What technique or tools should I use to make frosting in this particular shape?
I want to make dessert like in the screenshot. How can I make the white part to look the same in real life as in the screenshot (it could be not rounded corners, if it will be impossible)? The ...
- 133
1
vote
1
answer
141
views
How to calculate the amount of ingredients for a genoise cake and the thickness?
I'm making a Genoise cake and I want to know how to calculate the amount of the ingredients to make this Genoise for a specific tray size.
For example if we have a tray size of 60×40 or 30×40 or any ...
- 11
3
votes
0
answers
70
views
Sponge cake: how the proportions of the ingredients change the result
The common recipe (at least in Italy) for sponge cake is:
total weight of eggs (yolks + whites) = X
sugar = flour = 2/3 X
I'm aware that the ratio of the ingredients affect the final result. For ...
- 252
1
vote
4
answers
332
views
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 ...
- 135
3
votes
2
answers
468
views
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 ...
- 135
0
votes
1
answer
2k
views
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.
- 1
1
vote
2
answers
1k
views
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 ...
- 11
0
votes
2
answers
193
views
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
0
votes
0
answers
127
views
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 ...
-1
votes
1
answer
765
views
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
- 19
4
votes
1
answer
291
views
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 ...
- 140k
1
vote
0
answers
162
views
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 ...
- 1,546
1
vote
1
answer
799
views
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?
3
votes
2
answers
297
views
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 ...
- 65.5k
2
votes
1
answer
1k
views
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 ...
- 1,592
0
votes
3
answers
623
views
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 ...
- 101
1
vote
1
answer
1k
views
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 ...
- 111
1
vote
2
answers
704
views
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 ...
- 4,902
0
votes
0
answers
34
views
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 ...
2
votes
0
answers
126
views
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 ...
- 173
1
vote
1
answer
215
views
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 ...
- 1,141
2
votes
1
answer
409
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:
...
- 1,141
2
votes
1
answer
369
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?
- 2,107
2
votes
2
answers
418
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 ...
- 1,141
3
votes
0
answers
157
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 ...
- 141
2
votes
2
answers
638
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 ...
- 33