Questions tagged [cake]

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

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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 ...
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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 ...
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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 ...
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1answer
215 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 ...
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1answer
261 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/...
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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
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1answer
999 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!!
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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-...
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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. ...
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1answer
2k views

Is a boxed-mix cake sturdy enough to construct a sphere?

I am going to attempt to make a (roughly) spherical cake. The plan is bake two hemispheres, then put them together into a sphere. However, I'm rather concerned about the stability of the cake. I ...
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2answers
2k views

Breadcrumbs or flour when greasing and dusting a cake form?

I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the ...
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1answer
243 views

Over watered single layer

I put 1 cup of water in a single layer box recipe that only called for 1/2 cup. How much cake flour do I need to balance out the water?
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3answers
4k views

How to properly clean a bundt mold without ruining the surface

I usually do the suggestions in my previous question for seasoning the Teflon coated (non stick) bundt pan (buttering and flouring) and I have no problem with that. The problem is with leftover ...
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0answers
147 views

Cake Plenitude shape

This image represent the Cake Plenitude by Pierre Herme. It is composed of chocolate pound cake, caramel sauce, chocolat au sel. My main question is how to get this form of the cake. I make it with a ...
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2answers
15k views

How do eggs relate to the texture of the cake?

But to answer your last question, eggs role in cakes isn't necessarily to contribute flavor, but more as a binding agent, which ultimately determines the texture of your cake (e.g. light and airy, ...
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3answers
2k views

Fudge as a cake layer?

I have seen countless recipes for cakes that involve a fudge frosting, a soft, gooey layer of fudge that goes between layers of sponge. I have yet to find any cake/sweet recipes where traditional ...
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1answer
9k views

Lowering oven temps

Can you start a cake at 350 F (180 C), then lower the oven to 325 F (160 C)? What happens to cake? Recipe calls for 350 but the recipe is old. Other recipes I have checked online say to bake at a ...
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3answers
4k views

How do I get the flaky top on ooey gooey butter bars?

I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky like it is on the bars sold at the ...
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7answers
13k views

Substitute for Calvados, reduced cider?

I am interested in making America's Test Kitchen's French Apple Cake. The recipe calls for a tablespoon of Calvados. Oh for heaven's sake, that's the worst case of 1/4 cup of squab stock syndrome I've ...
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1answer
4k views

I put too much water in my cake mix! [duplicate]

I accidentally put 2 cups of water in one box of strawberry cake mix, and i was only supposed to put 1 cup. I dont have any extra boxes to start over with, and the consistency of it is too thin! How ...
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1answer
156 views

How should I decorate a Spanish Epiphany cake?

I live in Spain, however, being a Brit, Jan 6th really isn't high on my list of holidays - but what the heck! Tonight I have a few Spanish friends coming over, so I have made a bit of a buffet, ...
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5answers
81k views

How does the order of mixing ingredients affect the resulting cake?

I wanted to bake a Devil's cake yesterday. I got my recipe from a trusted book and I was surprised to see that the order of mixing was as follows: sift together flour, sugar, baking powder and salt, ...
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6answers
80k views
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1answer
814 views

Can I make a pineapple upside down cheesecake in a springform pan?

I'm making a pineapple upside down cheesecake in a springform pan. Will it leak out? I haven't found a recipe for this. Any suggestion I'm going to put a crust just around the edge of the spring pan ...
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3answers
236 views

What is an easy way to turn a heavy-ish cake?

I don't have a metal cake pan. I bake my normal cakes and cake layers in a pan with a glass bottom and silicone walls, and cakes which can be expected to leak in a porcelain quiche pan. Sadly, my ...
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2answers
35k views

Not getting the creamy result beating butter and sugar

I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter. it's like bread crumbs right now, or ...
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2answers
2k views

How do I get my cheesecake bottom not to crumble?

I made a triple chocolate cheesecake. The bottom is just crushed Oreos (no filling) and melted butter which is baked to make the crust. But once I was done making the cheesecake and tried to serve ...
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1answer
281 views

Baking things into cupcakes!

I've seen many things on the web of people baking things into cupcakes, whether it be a pre-baked heart cake shape into a cupcake or a hershey kiss and I have some questions! When you put a pre-baked ...
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4answers
4k views

What to add to the batter of the cake to avoid hardening when the gluten formation can't be avoided?

So, over mixing batter forms gluten, which in turn hardens the cake. Fine. The problem is that I don't want lumps in the cakes, and the above statement prevents me from fine mixing the batter. So, is ...
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1answer
2k views

Chiffon Cake Problem [duplicate]

I would like to know what are the causes for a chiffon cake to have a caved in centre. After baking, the cake turns out with a nice dome. The cake is overturned immediately to cool. But after about ...
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1answer
1k views

Can I substitute two percent milk for low fat milk and bourbon in a cake recipe?

I'm making Banana-Nut Pound Cake and the recipe calls for low-fat milk or bourbon. I don't have these two ingredients. Can I substitute 2% milk instead?
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1answer
4k views

cake smells bad of egg, is dense and rubbery

This was the first time bake a cake (basic sponge cake) with an electric beater. The final result was that the cake was smelling very bad of eggs, it was was very dense and rubbery. I dont see this ...
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1answer
118 views

What non-dairy filler to use in white chocolate style coatings?

Recipes for white chocolate style cake (or ice cream/truffle/...) coatings (the snappy kind, not soft frostings) tend to rely on cocoa butter, shortening, sugar... and milk powder as a filler. Soymilk ...
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1answer
648 views

My German Apple Cake sank in the middle and I don't know how to fix it

I baked a German Apple Cake with a basic streusel on top, it rose on the edges and fell in the center. I'm wondering if it was because the streusel didn't reach the edges of the cake, or possibly ...
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1answer
1k views

Sponge cake - Why mix milk and butter instead of folding?

From what I understand, after whisking the eggs and sugar you fold in the flour to prevent flattening the air bubbles in the mixture you just incorporated. So why then do some recipes say you should ...
2
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3answers
2k views

To Preheat Or Not

I read a recipe that said don't preheat the oven when baking a pound cake. Why wouldn't you preheat the oven? Every recipe I've ever read said preheat the oven. This is really confusing to me.
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1answer
161 views

Will my bizcocho dominicano cake rise?

I'm planning to make the cake batter from scratch on Sunday, refrigerate it (not freezing!) for about 3 days, and bake it up on Wednesday. But I'm cramped for time on that day. I've researched that ...
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2answers
83k views

How to get rid of the taste of flour in homemade bakery?

I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. ...
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1answer
533 views

When should one ice christmas fruit cakes

It's that time of year again, where Christmas fruit cake have been baked and are being topped up with your favourite dark spirit. My favourite (and most successful) recipe suggested topping up with ...
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1answer
392 views

Why does my Victoria sandwich have a hole in the base?

I've made the same cake recipe for years, no changes but suddenly my cakes look fine on top but when I turn them out there's a big hollow underneath! Help!
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5answers
3k views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
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2answers
107 views

Meringue Imitation to practice decoration

Does exist a product in market of imitation of not eatable meringue with the same consistency? This in order to practice decoration and re-use several times the " practice meringue" without the need ...
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5answers
73k views

How to make a cake less dense

So I've just recently started baking and I've tried a bunch of cakes using the basic combination of the following ingredients: 225g unsalted butter , softened 225g caster sugar 4 eggs 225g self-...
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3answers
8k views

What are those cakes called which don't have an icing on them?

I have eaten some home made cakes which never had any icings, they still tasted brilliant. What are those cakes called which don't need an icing on them? I heard they are called "Sponge cakes". Is ...
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3answers
369 views

How can I prevent pear juice from soaking into pastry dough?

I'm baking a cheesecake with pieces of pears, using rich shortcrust pastry. The problem is that, during the baking, the pear juice is soaking the pastry. How could I avoid that?
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2answers
4k views

Baking a cake in a larger/smaller pan

Is there a guide or rule of thumb about scaling a cake. If the recipe calls for an 8-inch square pan and I use a 10-inch square pan, how will it behave in the oven? I expect the baking time will be ...
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4answers
1k views

For a baking beginner, what cake icing you recommend?

I am a beginner in cooking/baking. I have tried a couple of cake and muffin recipes, the simple ones turn into a hard crust after a while. There are good ones that need temperature measurements and ...
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3answers
5k views

How to season / care for a Bundt pan?

I just got a new cast-aluminum Bundt pan and I want to take care of it so my bundts don't stick. Does anyone have any helpful advise about how to season and clean the bundt pan?
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1answer
2k views

How do I keep chocolate chips from melting in cake batter?

I have attempted to put chocolate chips in cake batter, but they always melt. Bakeries are able to make chocolate chip cakes and the chips are still somewhat solid. Mine come out almost diluted.
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1answer
10k views

Difference between baking a cake in cooking range and microwave oven

I don't know much about the difference between cooking range and oven. But I just want to know what difference must be made to bake a cake using a cooking range. I used to bake cakes in a microwave ...