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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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4
votes
1answer
59 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
21k 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
309 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
164k 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
71 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
248 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
410 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
532 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
votes
5answers
7k 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
18k 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
127 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
319 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
210 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. ...
6
votes
12answers
97k 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
92k 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
728 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
471 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
103 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
33k 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
45 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
172 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
453 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
39k 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
81k 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
378 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
76 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
1k 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
1k 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
938 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 ...
0
votes
1answer
586 views

Chocolate cake vs Brownies

I have heard people saying that brownies are simply a smaller version of chocolate cakes, is that so? If not, then what could be the differences between brownie and chocolate cake?
4
votes
2answers
497 views

Why doesn’t my gas oven cook well?

I have a gas oven, and I use an oven thermometer. Even though I cook at the correct temperatures, it takes significantly longer to cook than recipes say, sometimes even double or triple the cooking ...
-1
votes
1answer
300 views

How to make a cake sweeter without adding too much sugar into it?

How can make our cake much sweeter without adding too much sugar into it or what can we add in our cake instead of using too much sugar that make our cake sweet.
4
votes
2answers
6k views

Cooking oranges to put in a cake

I found some recipes like this one for orange cake where the oranges are cooked in whole for 45 minutes up to two hours before they get pureed. What does cooking oranges do to them - does it remove ...
2
votes
1answer
1k views

How do you make a cake with soft fillings baked inside?

I've seen cakes baked with soft fillings inside like a cream cheese of chocolate buttercream type filling that were obviously baked in there, rather than baking and filling when cold. What are the ...
0
votes
1answer
495 views

What are the basic tricks to prevent the bottom layer of cake from burn when making it without an oven?

I have tried making a cake without an oven, but the bottom layer of the cake burned. How can I prevent my cake from burning at the bottom?
1
vote
1answer
606 views

How much oil do i use in place of butter in a cake?

I have a cake recipe which use butter in cake.But, i want to use oil in place of butter.So, how much quantity of oil is used in replacement of butter.According to recipe 10 tablespoon butter is used ...
2
votes
1answer
354 views

Why did my fondant tear? [closed]

I am having issues with my fondant tearing and cracking. I experimented a lot but didn't get the satisfactory results? What could be going wrong? Some possibilities I thought of: Am I using too much ...
16
votes
17answers
31k views

Is it possible to bake a cake without an oven?

I don't have an oven; is there any way to simulate what an oven does with any other tools available at my home? In particular I would like to be able to bake cakes.
3
votes
2answers
395 views

Why do my cake gets hard after baking?

When trying to make marble cake, I guess I used the ingredients with correct proportion but when I take cake out, I found the cake hard. Following is the recipe I followed: 2 cups all-purpose flour,...
0
votes
1answer
187 views

Mondernist Green Tea Microwave Sponge Cake - Siphon charging

I just saw a recipe for microwave sponge cake. The mixture is strained before putting in a siphon and charging. However, there is no mention if that is a NO2 or a CO2 cartridge. Can someone confirm?
5
votes
5answers
8k views

How to spice up a carrot cake

I have made a carrot cake several times, and I like the way the cake turns out but I want it to have more spice flavors. The recipe only calls for 1 tsp of cinnamon, but since I want it to have more ...
0
votes
1answer
326 views

Why does my cupcake texture end up with a watery-scrambled egg texture, with a sulfurish smell

I've gotten a batter recipe, but I fear that it might have something wrong with it. Mix together 250 grams butter and 200 grams sugar Add 4 eggs, one at a time Add 2 tbs baking soda, 2 tbs Sodium ...
2
votes
1answer
652 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 ...
1
vote
5answers
7k views

How to make cake mix less sweet

I recently made a simple box cake, the one where you just add water and oil to the mix, but once I ate it I thought that it was way too sweet. I looked up how to temper this sweetness, but the best I ...
2
votes
1answer
2k views

How to adjust baking time and temperature for volume?

I have a recipe for a round honey cake, I want to halve the amount and bake in a loaf pan. Or, the other way round - I have a recipe for a loaf pan, I want to double the amount and bake in a round pan....