Questions tagged [cake]

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

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2
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2answers
308 views

Pitaya Red Velvet Cake became brown

Starting point: I was trying to follow a red velvet cake recipe from the internet, but since I always try to replace industrial/artificial ingredients by more "natural" ones (just out of curiosity), ...
2
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1answer
355 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 ...
2
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1answer
539 views

unable to bake runny batter recipes

I made a chocolate cake and recipe calls for buttermilk and oil which makes the batter liquidy,but when I bake it, they turn out rubbery or they become very dense and when I press it feels like soft ...
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2answers
182 views

Is this sponge cake recipe correct?

I found an old family recipe for a big size sponge cake. Are these measures correct? 10 eggs 6 heaped tablespoons of flour 3 heaped tablespoons of corn starch 10 heaped tablespoons of granulated ...
2
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1answer
78 views

What actually happens if you pour a glaze over a loaf cake before it has cooled?

Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a glaze/coating over a still hot or warm cake?...
2
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1answer
116 views

Chocolate mousse for frosting?

Can you use a basic chocolate mousse as frosting for a cake? Would it be stable enough or is my layered cake going to fall apart?
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4answers
2k views

Angel Food Cake: crushed pineapple instead of sugar?

For my mom's birthday, I want to make an angel food cake. I am against using any type of processed sugar (even cane sugar) but I am okay with fruit so I am looking for a way to substitute sugar with ...
1
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1answer
107 views

How to incorporate grape flavor in a chiffon cake?

I'm trying to make a layer of chiffon cake, with a grape flavor but I'm not satisfied with the flavor. I have tried using the juice from the grapes, incorporated into the batter, but it is not ...
2
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1answer
150 views

Accidentally beat sugar and butter together

I was doing a pound cake and instead of gradually adding the sugar to the butter, I mixed both together. I continued with the recipe because I was too afraid of telling my mom. Will my cake come out ...
2
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1answer
42 views

Is both creaming and chemical leavening needed?

Most cakes call for both physical fluffing which is accomplished by creaming the fats and sugars together, as well as chemical leaveners (baking powder or such). Is this needed. Why can't I just use ...
1
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2answers
90 views

Are there negative effects of freezing for bread and cake?

Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in a layer then cool or freeze in the ...
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2answers
1k views

What can I replace pineapple with in a cherry dump cake?

I would like to make a cherry dump cake, but some kids are allergic to pineapple. What can I replace it with? The recipe I am working with is: 1 (20 oz.) can crushed pineapple with juice, ...
3
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1answer
98 views

Is Torta de Santiago supposed to be very moist?

Is a Torta de Santiago supposed to be moist? I cook it on convection for full time but the cake is still moist, so much so that my 95 year old mother-in-law cooks pieces I give her again! A couple ...
2
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1answer
1k views

Mixing Fondant Icing to make Pink

I have some White and Red Fondant icing left over from a cake I made recently, I have another cake to make for my mother in-law, and need Pink icing. If I mix the white and red together, will I get ...
12
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5answers
3k views

Hitting specific color of orange in a sponge cake

What could I use in a cake to make it stackoverflow-orange? Would a copious amount of carrot ever turn a sponge cake that orange?
2
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1answer
88 views

Would this recipe really work

Found this coconut cake recipe in https://www.completelydelicious.com/southern-coconut-cake/ A lot of people indicated success with it, but several readers including myself got a really dense cake ...
1
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1answer
114 views

Chocolate layer cake tears easily

I really like the chocolate cake recipe that appears on Hershey cocoa boxes. It's very rich and moist. It uses oil and boiled water to give you an idea of the type of recipe. I always make it in a ...
1
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1answer
649 views

Used Metal Knife on Aluminum Cake Pan, is it Ruined?

I'm learning to make cakes from scratch and bought two of these 4-inch round pans to make a small layered cake. After letting my layers cool, I turned one layer out and the cake fell from the pan ...
0
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1answer
330 views

Cake dry to wet cooking time ratio

Is there a ratio of how much water, fats, dry ingredients and flour to temperature and cooking time for cakes?
0
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1answer
259 views

Why did my devil food cake come out flavorless?

Here is a picture of my devil food cake . The recipe is in this video (there is no written recipe). Just by looking at the cake, could you tell what mistakes I have done baking it? Recipe: 400g ...
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4answers
1k views

Can I replace baking soda with bread flour in a cake recipe that already has baking powder?

Can I replace baking soda with bread flour in a cake recipe that already has baking powder? Google was no help and I really need to make this birthday cake today. Buying baking soda just isn’t a ...
2
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0answers
81 views

Julia Childs cake recipe featuring Galliano?

My grandmother remembers watching an episode of Julia Childs’ TV show in which she made a cake that featured a tall bottle of bright yellow liqueur, which we think is probably Galliano. Her ...
3
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0answers
152 views

How to bake a Stack Overflow Cake? [closed]

As I approach 10k points on Stack Overflow, I would like to make a cake to celebrate. All the layers in the stack of the Stack Overflow logo are orange, but what would they taste like? Carrot? Orange?...
4
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1answer
3k views

Cake Cooking Time: Burning on outside - raw in the middle

I am doing some work in a volunteer kitchen and as part of our meals we provide cake that we bake in a big tray, we can only fit two on a rack in a commercial gas oven at a time. Full gastronorm ...
1
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1answer
4k views

Can cake batter sit before using?

I'm making a sour cream pound cake for an event. I would ideally like to make the batter in the morning. I have something else I have to do around 11:30, though, and I won't be home for about an hour. ...
2
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2answers
316 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
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1answer
150 views

Frozen banana, banana cake

If I use frozen and then defrosted bananas for banana cake do I use less water being that the bananas expel a lot of water as they defrost or do I use the same amount of water being that the bananas ...
0
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3answers
177 views

Is it possible to make sugar cookies without butter?

I don't have any butter and don't have the money to buy some right now, but I really badly want to make a batch of cookies for some family friends who recently had a baby. Please help!
2
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1answer
2k views

Is it ok to leave Christmas cake batter to sit for 3 hours?

I make a couple of Christmas cakes every year, using this recipe: https://helgavan.com/easy-christmas-cake-recipe/ Usually I make two smaller cakes by splitting the recipe in half and baking them ...
2
votes
0answers
733 views

How can I test if I've added baking soda to my cake batter?

I have prepared some cake mix and while I know I added baking powder, I don't remember whether I have added baking soda in it! Is there anyway to check this (of course without baking the mix ;-). ) ...
1
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1answer
3k views

Substituting pancake mix for flour

Can I use pancake mix (just whole wheat flour and baking powder ingredients) instead of regular flour to make a cake? (I have a recipe for whole wheat chocolate cake). Would I just leave out the ...
9
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3answers
2k views

How can I move from subscription boxes to recipes successfully?

As a beginner baker, I find services where they deliver a box of pre-portioned ingredients with instructions how to bake a cake very useful (and fun!). However, I find that I get kind of lost when I ...
1
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2answers
498 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 ...
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1answer
5k views

Cake Pops: Ratio of cake crumbs to frosting?

I'd love to ask either of the following two questions: What's a good ratio of frosting to cake crumbs, when making cake pops? Does anyone know of a good website that lists baking ratios, including ...
2
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1answer
901 views

Right way to make cake batter that asks for butter and oil

One method says to cream butter, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. ...
1
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3answers
2k views

What quantity of baking powder satisfies a mass of size x?

I have always had a question when it comes to "how many grams of baking powder to use for that amount of cake I made." I would like to understand if there is any kind of proportion and if there is ...
-1
votes
1answer
1k views

how much oil is required when baking a cake [closed]

I want to find out how much oil is required in a plain cake if i am using 1kg flour. I have started a small liquid egg business in pakistan and i am now trying to sell that to bakeries here. The ...
1
vote
1answer
164 views

Beat sugar and oil until smooth

I am following a carrot cake recipe for the first time and the first set of instructions are 'to beat the sugar and oil until smooth,' but how smooth is it suppose to be? Is it still going to be ...
3
votes
1answer
928 views

Baked 2 cakes simultaneously. One sank in the middle on cooling

I have a gas oven. I have raised a question regarding it before, Baking in gas oven does not brown the top. This time when I baked I placed a aluminum foil in bottom rack and baked 2 same size cake on ...
1
vote
1answer
4k views

How to avoid flour lumps in the sponge cake?

I have a sponge cake recipe which has been in our family for a long time: 6 eggs 1.5 cups icing sugar 2.5 cups flour 1 cup milk 1 cup oil 1 tsp baking powder cardamom and saffron ...
1
vote
1answer
9k views

Can I use Granulated sugar instead of White sugar?

I'm making a dark chocolate cake, it calls for white sugar but I have an unopened bag of granulated suagr at home. Can I use that instead to save some money or will I have to buy white sugar?
1
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1answer
675 views

Pound cake sticks to pan - need alternate solution

My pound cakes stick to the pan regardless of the efforts I take. I have used baking spray, olive oil, butter, butter & flour, and tin foil strips. I have cooled completely, placed in the freezer ...
3
votes
3answers
537 views

Sugar Free Chocolate Cake Too Dense

Yes, I know it's almost impossible to get a good sugar-free chocolate cake, but I won't give up trying,as my husband is a diabetic, and I want to make something nice for his birthday. This recipe is ...
3
votes
2answers
1k views

How to store crumble cake

I've just made a rather delicious raspberry "crumble cake". It consists of a thin layer of cake with whole raspberries, topped with crumble and baked. I get the impression crumble is more of a British ...
3
votes
1answer
407 views

I have been cooking yogurt cakes in the US for a while and each time it has to cook for an extra 20 min. Why?

I like the Gâteau au Yaourt (Yogurt Cake) as describe here (in French): http://www.750g.com/gateau-au-yaourt-r45540.htm I uses Yogurt (x1), Flour (x3, see below), Eggs (x3), Oil (x1/2 to x1), Sugar (...
4
votes
1answer
15k views

Does (how does) cake batter consistency affect outcomes?

I've made lots of cake... usually in the form of mini cupcakes. Generally I find a full cake recipe for a layer cake or even a sheet cake or bundt cake and just put it in mini cupcake pans and bake ...
0
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1answer
136 views

Vanilla extract cups vs spoon

My daughter got confused and added 2 cups of vanilla instead of 2 spoons in a cake recipe. We were done mixing the ingredients, but we want to salvage the cake. What can we do?
3
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1answer
150 views

Problems with rising sponge in larger tin

For years I've made classic 6/6/6 and 8/8/8 Victoria sponges (and many variants) in two 7inch tins, with good results. Now I've tried to bake the same recipe in one 8 inch spring form tin, and had to ...
3
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1answer
121 views

Rice paper cake toppers

How long will they stay looking good after placing on the cake, I'm using one on an iced rich fruit cake & trying to finish it a couple of weeks before the party
9
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1answer
18k views

What is the impact of opening the oven door?

I enjoy baking and really love the smell. When the cake is about halfway done, I like to open the door to let the scent waft out. Does opening the door for a second have any impact on the cake itself?...