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Questions tagged [cake]

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

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0answers
65 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 ...
8
votes
6answers
3k views

Can you overmix a gluten-free cake?

If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just incorporated,...
6
votes
3answers
146 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 ...
1
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0answers
63 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 ...
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3answers
99k views

Can a disposable aluminium pan be used to bake a cake?

I want to know if an aluminium lasagna pan can be used in an oven for baking a cake?
3
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1answer
98 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 ...
6
votes
2answers
8k views

How can I intensify the orange flavour in orange cake?

The ingredients I followed are: 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup white sugar 1 cup orange juice 1/2 cup oil 2 eggs 1/2 teaspoon ...
13
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7answers
18k views

What to do with a failed cake?

Yesterday, my wife baked a cake. Unfortunately, it was a disastrous fail. Instead of fluffy and juicy it turned out to be a compact and painfully chewy mass (not to say mess). It is so compact that ...
0
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0answers
51 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 ...
4
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0answers
122 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, ...
1
vote
3answers
90 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 ...
3
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0answers
33 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 ...
5
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1answer
274 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
3answers
55k views

How long does butter cream icing keep?

My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefinitely in the fridge." So, as the title ...
2
votes
2answers
3k views

Why are there bitter bits in my cake?

I made a vanilla cake from scratch using this recipe and when I removed it from the pan, I noticed little brown lumps along the bottom and edges the size of BB pellets. I tasted one of the spots, ...
4
votes
1answer
42 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.
3
votes
2answers
20k views

How to stop a sponge cake (chiffon cake) from deflating/sinking?

Beating of the whites is perfected. When folding in the cake mixture and the egg whites is there a specific technique? I place in about 1/3, fold, 1/3, fold, and the rest using a spatula, and turn ...
3
votes
1answer
3k views

What happens to pound cakes if I forget the flour and then add it after baking a little?

I was making pound cakes. I put the mixture in loaf pans, noticing the consistency looked off. I put them in the oven and about 5 minutes later I realized I forgot to put in the flour. I took the pans ...
4
votes
1answer
293 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 ...
3
votes
4answers
155k views

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
1
vote
1answer
66 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
128 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-...
4
votes
2answers
257 views

Chiffon cake constantly has an unfilled bottom

Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter. In the oven it grows very tall roughly 20 minutes after start, but starts ...
1
vote
2answers
464 views

Proper Order to Incorporate Ingredients in Pound Cake

When making a pound cake, this is the usual order I use: (1) Cream butter (2) Add sugar and beat it in (3) Gradually add eggs and beat them in (4) Gently fold in flour, alternating with liquid (if ...
14
votes
4answers
2k 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 ...
3
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5answers
6k views

What is the fastest appliance/utensil to cream butter and sugar with?

I have: but even with the whisk on the stand mixer, it seems to take for ages compared to when I was a kid and used a: I'm using room temp butter and mix it for 10-20 seconds before starting to add ...
5
votes
3answers
16k views

What is the difference between acetate sheets and baking paper when making chocolate deco?

I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I can find baking paper. Would there be any ...
1
vote
1answer
113 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 ...
2
votes
3answers
2k views

Dense and gluey centered cake problem

I tried baking a cake for the first time. The brief procedure I followed was: Mashed 4 eggs. Added to it 1 cup sugar, 200g butter. Mixed it using an electric mixer. Then added to it 1.5 cup of all ...
2
votes
2answers
313 views

Substituting sugar with a liquid stevia concentrate in a cake

I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar with liquid stevia concentrate at a very ...
1
vote
2answers
167 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. ...
5
votes
0answers
191 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....
5
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12answers
94k views

Baking cakes in the Microwave ovens as compared to Electric ovens

Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial differences found among cakes baked in ...
3
votes
7answers
89k views

Too much water in box cake mix batter. Can it be fixed?

I added too much water in my box cake mix and I already mixed the 2 together. What can I do to save the cake? Could I add another box of cake mix to the batter?
0
votes
1answer
381 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?
5
votes
1answer
15k views

How important is the creaming process while making a cake?

A few of the chocolate cake recipes I read always start with the step - mix butter and sugar until creamy. I've tried a couple of times but failed to create anything near to creamy. But a few recipes ...
3
votes
1answer
272 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 ...
0
votes
1answer
69 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?
1
vote
1answer
31k views

Temp and time for using half the recipe of cake

I have a recipe which makes cake for 6-8 ppl. I want to bake the same recipe using just the half recipe. It's original temp. Is 180 C using 40 minutes. Now after using just the half recipe what will ...
2
votes
1answer
31 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 ...
0
votes
2answers
165 views

Plum cake recipe

After all its a Christmas month so I wanted to something different so tried to do plum cake. But that ended up really mess. I got the recipe from blog did some variations to that but the cake ended up ...
2
votes
1answer
294 views

How to substitute beetroot for other ingredients into a cake recipe?

Me and my roommate want to make a batch of brownies, however each of us has their heart set on a different recipe: I want to use one from Serious Eats because it's loaded with cocoa and I have a lot ...
10
votes
6answers
33k views

What can I do to fix/improve a dry cake?

So a lot of times a cake is really dry, whether the recipe author intentionally does that or if I did something wrong I'm not sure (maybe it's how it's meant to be but it doesn't suit my tastes). ...
7
votes
8answers
79k views

Non-alcoholic substitute for brandy?

I have a cake that calls for 4 Tablespoons of brandy. I don't have any brandy in the house, nor any kind of liquor at all (besides maybe red wine vinegar which doesn't help much). Is there anything I ...
3
votes
3answers
373 views

Getting some rum into a commerical fruitcake

I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving ...
6
votes
3answers
7k views

Commercial Sponge Cake Improver?

Many years ago (35+) my grandmother received a container of a 'sponge cake improver' from a family member whom was a commercial baker. She describes it as looking like a thick amber liquid or paste. ...
3
votes
1answer
66 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 ...
4
votes
1answer
873 views

Chocolate cake recipe requires both baking powder and baking soda?

Here is the recipe I am using. For batter: 2 cups Sugar Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1 cup Oil 1/2 cup Vanilla Extract 2 tsp ...
2
votes
3answers
674 views

Can I make a cake with finely ground coffee instead of cocoa powder?

I used all my cocoa powder. Will it taste good if I use coffee instead? If anyone has done this before, please share your experiences and hints.
1
vote
1answer
460 views

Using baking strips vs. submerging in a water bath

I've just recently become aware of baking strips, which are strips of fabric submerged in water and wrapped around a baking pan to reduce the heat transfer to the sides of a cake, preventing the sides ...