Questions tagged [cake]

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

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3
votes
1answer
2k views

What does melted butter do in a swiss roll recipe?

I'm planning on making a Swiss roll. This is a sponge cake, baked in your baking sheet (so it's thin) and you roll it up, mostly with a filling. While looking for a recipe, some recipes say to use ...
6
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1answer
1k views

How should I organize making a cake days ahead?

My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of ...
3
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1answer
1k views

How to stop cupcakes from collapsing?

I made two kinds of cupcakes recently from Who You Callin' Cupcake? and both of them collapsed in the center. The cupcake that collapsed the most was the Devil's Food Cupcake. This contained: all-...
5
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1answer
1k views

Is there any other difference between the cakes and the cup cakes besides the size?

I don't have the small cups, so I place the cup cake batter in big vessels, and I think I have prepared cakes. Now, I'll get the small cups and place the same batter in the cups, and call them cup ...
1
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1answer
13k views

Bundt Pan Substitution?

I have a cake recipe that calls for baking in a bundt pan (it's a sweet potato spice cake). Can I use another kind of pan, or will it affect the quality of the cake?
9
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2answers
6k views

What can I use in place of allspice?

I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have. Would ground cloves or nutmeg or a combo of both work? I know that allspice is a spice unto ...
0
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2answers
347 views

My cake crumbled on the top and took very long time to cook

This time I didn't have much white sugar, so I added half cup brown and half cup white sugar to my carrot cake. I observed that the cake crumbled on the top with large cracks, and took very long time ...
1
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0answers
151 views

Is it a myth or a fact that mixing cake/muffin batter too finely can lead to a hard finally baked cake/muffin? [duplicate]

Possible Duplicate: Over-stirring muffin mixtures From here: http://culinaryarts.about.com/od/bakingdesserts/r/plainmuffins.htm The key to making great muffins is not overmixing the batter. ...
3
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1answer
3k views

Does it make sense to take out the cake from the oven few times just to check whether it is done or not?

Does it make sense to take out the cake from the oven few times just to check whether it is done or not, before its total time completes? Is there some other way out to check the same, in order to ...
4
votes
2answers
262 views

Should you freeze pastry lukewarm? If so, why?

I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons): Pastry should be frozen as fresh as ...
2
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3answers
868 views

What can replace vegetable butter?

I am making a dairy- and gluten-free cake. What can I use to replace vegetable butter?
3
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2answers
4k views

How can I get my layer cake to cook more evenly/not burned?

I usually make a two layer cake, and I have a family favourite cake recipe which is fool-proof. I now want to start making one layer (thicker) cakes and i am using catering grade tins. I just finished ...
3
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1answer
1k views

Are ladyfingers and Genoise made the same way?

I think I have heard somewhere that ladyfingers are made from the same batter as Genoise cake layers. But I don't remember where I heard it, whether the source was reputable, and if I'm not ...
2
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1answer
2k views

What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?

I would like to know more about effective stabilizers for egg-based cakes and similar dishes. I've heard that some people use gelatine, but wouldn't that make the cake ( Japanese cheesecake) have a ...
6
votes
1answer
10k views

Why does Angel Food Cake use a tube pan?

I know from Can an Angel Food Cake recipe be converted to cupcakes that it is possible to make Angel Food Cake in a form other than a tube pan. However, I'm wondering if there is a reason that Angel ...
1
vote
1answer
960 views

How to keep the surface of the cake from splitting? [duplicate]

Possible Duplicate: How do you make a cake lift equally and minimize doming? Or is it natural for it to happen because the top layer has expanded? what should I do if I wanted to make an even-...
1
vote
1answer
1k views

How to make a frothy icing?

I bought a tin of ready-made chocolate icing from the super market. But it's very dense and viscous while I prefer the more airy kind of icing the cakes from the bakery have. Can I do something to ...
3
votes
1answer
2k views

How many jumbo double yolk eggs should I substitute for large eggs?

If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
1
vote
2answers
21k views

What is the proper oven rack height position for baking cakes and cookies?

My oven has five rack positions. When baking a cake mix, at what height should the oven rack be placed at? If it helps, I usually bake using two 9" round pans. The box of cake mix typically doesn't ...
5
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2answers
20k views

Is it possible to prevent a japanese cheesecake from deflating or sinking?

A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into ...
4
votes
2answers
535 views

Making cake without oven

In the case that there isn't an oven; is it possible to make cake on electric cooktop by using basic kitchenware?
1
vote
1answer
383 views

Tres Leche Without Homemade Cake?

I've been wanting to make a tres leche cake and I have a few cake box mixes at home (yellow cake, spice cake and a chocolate cake). Could I use the yellow cake and then just fork it and pour over the ...
2
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1answer
606 views

Spooning cake mix

Many recipes I have say to 'spoon' the cake mix into the tin. I was just wondering if there is any difference between 'spooning' the mixture in or just pouring it?
2
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1answer
279 views

Can I marble two cakes that call for different cooking temperatures?

I have two cupcake recipes that I would like to combine into one marbled cupcake. However one recipe bakes at 350 degrees and the other bakes at 375 degrees. Can a combination be done?
7
votes
1answer
2k views

Which part of yellow cake batter gives it the yellow cake flavor?

We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake ...
8
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5answers
5k views

How can I bolster up a boxed cake mix?

Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?
8
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1answer
1k views

Cake with an impenetrable crust?

I recently baked the golden vanilla cake from King Arthur FLour's website. It baked nicely, and looked really nice. However, when I was at my cake decorating class, I had to level and torte that cake, ...
12
votes
6answers
8k views

Are there any vegetarian-friendly egg substitutes that can be used in cakes?

I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce ...
20
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4answers
2k views

Does the “German” in “German chocolate cake” refer to the chocolate or the cake?

A friend insists that the "chocolate" is the German part of German chocolate cake, the evidence being that there are no palm trees in Germany (for the coconut frosting). Is this correct?
6
votes
2answers
67k views

How to properly freeze cake

I have a cake project coming up and have to bake a few different cakes. I'm not much of a baker and was anticipating having to bake all of these at roughly the same time. I was thinking that I could ...
2
votes
0answers
326 views

How do you minimize cake doming? [duplicate]

Possible Duplicate: How to make a cake lift equally? I'm working on a layer cake for a birthday and did a test run today since I really have no experience with baking cakes. I had some severe ...
7
votes
3answers
20k views

Tripling a baking recipe

I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredients don't work as well if tripled. Is ...
3
votes
2answers
2k views

What is wrong with my icing?

I have read recipes that says mix half cup butter and 1.5 times the icing sugar and beat, add some milk, not more than 2-3 spoons. I have been beating it for last 30 minutes and tasted it, the sugar ...
4
votes
2answers
928 views

Can I make cakes in a tagine?

I am living in Marrakech and in our new place I don't have an oven, and don't really want to buy anything expensive as we will only be here for a few months. I would like to make cakes/biscuits (and ...
11
votes
5answers
9k views

Cooking cakes with Pop Rocks / Space Dust

I want to build a cake with Pop Rocks / space dust. Has anyone got any ideas on how I would do this? If I add the Pop Rocks straight to my cake mixture, then I believe it'll just react. Any ...
7
votes
2answers
2k views

Can I use guar and gelatine together?

I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then there comes a guar thickened puree made ...
4
votes
2answers
10k views

My cake batter always comes out sticky. Is this normal?

When I was growing up, mum's cake batter was always smooth with a consistency like honey -- enough to pour in to the caketin. Now I'm living out on my own, I'm cooking for myself, including cakes. But ...
4
votes
2answers
421 views

Doubling ingredients on panettone cake

The recipe below makes a small panettone cake. I would like to make a cake twice the size, is it ok to just double all the ingredients? Yeast 1⁄2 tsp Strong White Flour 300 g (11 ...
5
votes
3answers
3k views

Cooking an eggless cake

I am about to cook a cake. I have bought the cake mix. Now, in the instructions, it says that I have to mix it with the vegetable oil and add egg. Unfortunately (or fortunately) I do not eat egg. ...
5
votes
3answers
2k views

Cake sinks in the middle when baking. Only happens when I make a Coca-Cola Cake

When making a coca-cola cake I follow the directions exactly. But when it comes out of the oven it appears all the miniature marshmellows went to the center and sank. Hard to frost when the middle ...
5
votes
2answers
2k views

Why use metal cake pan instead of silicone one?

I've been using silicone cake pans in my electric oven for a while and they work great and cakes come out easily and washing then is also very convenient. However I see that there're lots of ...
2
votes
1answer
232 views

How do I distribute pastry in a tube pan?

Recently I tried to bake a cake in a silicone tube pan. I evenly distributed pastry over the bottom of the pan and put into the oven. While the cake was baking pastry expanded and started to fall ...
0
votes
1answer
290 views

Dangers to continuing to cook an unfinished torte?

I made the mistake of assuming a torte would be done when the timer went off. I removed it from the oven and turned off the heat. Forty minutes later I discovered my error. Is it safe to reheat the ...
2
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1answer
2k views

Pumpkin Roll Technique

How do you roll a pumpkin roll cake without it breaking mid-fold?
9
votes
4answers
22k views

Why should I wrap a cake tin in newspaper?

I have a Christmas Cake recipe which instructs me to "wrap the outside of the [cake] tin with a few sheets of newspaper, securing with staples or string". What is the reason for doing this, and is it ...
2
votes
2answers
5k views

pan to bake a pound cake

I have a recipe for pound cake that I love, but I make it in a tube pan. I would like to make it in a 9x13 oblong pan, but don't know how long the cake should bake or if the recipe I use in the tube ...
1
vote
1answer
2k views

Jam Rolly-polly

Today I made for the first time a jam rolly-polly. It is very tasty (if I do say so myself) and perfectly edible, however while it was cooking, the top layer split and did not rise. Can anyone ...
5
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4answers
4k views

Good techniques for stirring dough

Is there any particular technique for stirring dough (particularly cake dough) that is to be recommended? When I stir dough, I find that I develop too much gluten (i.e. it gets too chewy) and don't ...
11
votes
2answers
6k views

What is the difference between Devil's Food and Chocolate cake?

I always thought they were (perhaps regionally) different labels for the same cake. While at a local fair, I noticed that there were separate categories for Devil's Food and Chocolate cake.
7
votes
1answer
2k views

Can I repair a cake tin which has started to leak?

I have a cake tin (the sprung false bottom type) which, although the bottom seems to fit quite well, has started to leak when I pour cake mixture into it. Is there anything I can do to rescue the tin ...