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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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3
votes
1answer
243 views

blackened carrot cake

I have a favorite carrot cake recipe that I have made many times. it is always beautiful and tasty (although I am sure some would debate that since it contains pineapple). However, that last two ...
1
vote
1answer
5k 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. ...
3
votes
0answers
163 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?...
1
vote
1answer
154 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 ...
2
votes
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 ...
5
votes
5answers
8k views

Why does some cake make your tongue thick, and how to prevent it?

I'll be baking a cheese-ham cake shortly and I remember that sometimes it makes your tongue 'thick' (for lack of a better word). The symptoms are the feeling that the tongue/mouth is covered with the ...
2
votes
0answers
829 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 ;-). ) ...
10
votes
4answers
24k views

Baking in Glass Loaf Pan

Do you have to adjust oven temperature and cooking time when cooking in glass loaf pans? My Ricotta Pound cake never seemed to get done in the middle (took another 10 minutes beyond recommended ...
2
votes
2answers
1k views

Malva pudding recipe containing too much bicarb and vinegar?

I tried making Malva pudding today using this recipe and the results were decidedly off. I don't know if it was too acidy or basey but definitely didn't taste right. The recipy calls for 2tsp bicarb ...
1
vote
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 ...
0
votes
2answers
12k views

Can these settings bake a cake?

I've tried baking so many times with this kind of oven settings but they never work. The exterior of the cake looks fine, but when cut opened, they look as if they were never cooked. The oven doesn't ...
9
votes
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 ...
3
votes
3answers
3k views

Sponge cake with only three ingredients - will this work at all?

I have a recipe for a sponge cake only consisting of sugar, eggs and flour. To be honest, I am a bit afraid to to try it. How can this create a fluffy cake - where does the air come from? Won't it be ...
1
vote
3answers
3k 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
6k 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
votes
1answer
907 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. ...
2
votes
1answer
289 views

How does one cook Banh Su Xue?

I just got this from the Asian supermarket: It says on the back "product requires cooking before consuming!", but nothing else. How does one cook frozen Ban Su Xue?
4
votes
1answer
94 views

Recreating Tonka Bean Gu Cake

Last year, Gu released this cake bar, described as 'Dessert with Layers of Milk Chocolate Mousse, Salted Caramel Crémeux, Chocolate and Almond Sponge on a Crisp Praline Base Irresistible layers of ...
2
votes
2answers
40k views

Substituting oil in baking?

I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola ...
-1
votes
1answer
2k 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 ...
11
votes
1answer
28k views

Can I fix a box cake recipe where I added oil instead of water?

I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for the trash can?
1
vote
1answer
228 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 ...
8
votes
4answers
39k views

What purpose does coffee serve in a chocolate cake recipe?

I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee ...
2
votes
4answers
15k views

What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?

I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. However, I only have confectioner's sugar on ...
3
votes
1answer
1k 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
5k 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 ...
3
votes
2answers
750 views

Gari as subtitutes for tapioca

I used to make a lot of cakes using tapioca flour. Now I've moved to another country and rarely stumbled upon the flour in the supermarket. Last time I found gari which also made from cassava. Can I ...
0
votes
2answers
5k views

Oven racks and heating element

I read that we should place the cake pan on the middle rack when baking a cake. Since my oven has only 4 racks, I am not sure if I should put my cake pan on the second lowest rack or the second upper ...
3
votes
2answers
14k views

How to get glacé icing right on a cake?

It sounds simple enough. You take some icing sugar, wet it, mix it up until it's smooth, and then cover your cake with the stuff. The problem is, when I do this, the icing always runs off the top of ...
3
votes
2answers
2k views

What does this chart mean when it says “lbs per round” or “lbs per sqare/rectangle”?

From http://howtocakeit.com/blogs/cakes/48185153-how-to-make-ice-and-decorate-yo-yo-s-chocolate-cake-like-a-pro: What do the different columns mean?
1
vote
1answer
10k 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?
6
votes
4answers
41k views

I want to make a mug cake, can I use hot chocolate mix instead of cocoa?

Unfortunately, I do not have any cocoa powder left. If I use Cadbury's hot chocolate mix, would it give me the same effect?
3
votes
2answers
2k 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 ...
1
vote
1answer
726 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
598 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
1answer
414 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 (...
0
votes
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?
2
votes
4answers
19k views

Should I take the cake out of oven immediately after it is baked or leave it in oven for some time

I follow all the recipe guidelines, but very often my cakes crumble and tend to be either moist of heavy inside although they appear nice brown and light outside and the tester comes out clean. I have ...
3
votes
1answer
153 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
votes
1answer
127 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
votes
1answer
19k 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?...
1
vote
3answers
5k views

What is ideal temperature for baking cupcakes?

I baked two batches of cupcakes at 180˚C but both collapsed in the middle. I guessed I must have used a little extra baking soda in the first batch so I used lesser amount of baking soda and baking ...
1
vote
3answers
10k views

Why do my cakes turn mouldy?

My cakes get really mouldy/sticky within days if I don't refrigerate them during rainy season or when it's too hot. My cakes pass the skewer test before coming out of oven. This has happened for most ...
1
vote
6answers
12k views

How to go about reducing sugar in a butter cake recipe?

Recently I made some cupcakes that turned out mostly great. However, even other people than me – I have an aversion towards overly "sugary" desserts – said they were fairly sweet, and for me it seemed ...
2
votes
1answer
177 views

Flourless cake didn't set

I made a cake with butter, eggs, caster sugar and 70% chocolate today. The cooking directions suggest 30 minutes in the oven in a bain marie. I followed the instructions to a tee (as I have done in ...
3
votes
1answer
252 views

How do I stop my Crispie/Crispy cake from going stale?

I make a Crispie type cake, but with my own homemade ingredients, Mallows,etc when I make it with shop bought Marshmallows etc it lasts for weeks, when I make it with my own ingredients it goes soft/...
2
votes
1answer
168 views

whipped cream icing beforehand vs right before serving

I found a recipe of a chocolate poke cake with chocolate ganache in the holes and a whipped cream icing that it's supposed to be only on top, and then with pecans and chocolate flakes and dulce de ...
2
votes
1answer
879 views

Can I eat an eclair which has been at room temperature for almost 2 hours [duplicate]

I have recently bought an eclair and I'm not sure if I should eat it as it has been sat on the side for a good hour and a half/two hours. Please HELP!!
3
votes
2answers
2k views

Altering cake batter amount- how to adjust oven temp/baking time?

I'm planning to bake this cake. http://sallysbakingaddiction.com/2015/03/23/my-favorite-carrot-cake-recipe/ BUT...Instead of making a two layer cake, I would like to make a one layer cake in a 9-...
5
votes
1answer
1k views

Alcohol evaporation of beer in a cake

I'd like to bake a Guinness flavored cocoa cake. My direction say to start by beating room temperature butter with brown sugar, then eggs and a mixture of flour, cocoa powder and baking powder. ...