Questions tagged [cake]

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

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11
votes
5answers
76k 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, ...
4
votes
6answers
79k views
3
votes
1answer
789 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 ...
1
vote
3answers
235 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 ...
4
votes
2answers
32k 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 ...
3
votes
2answers
1k 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 ...
2
votes
1answer
275 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 ...
4
votes
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 ...
2
votes
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 ...
1
vote
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?
1
vote
1answer
3k 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 ...
3
votes
1answer
115 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 ...
2
votes
1answer
563 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 ...
3
votes
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
votes
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.
2
votes
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 ...
5
votes
2answers
78k 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. ...
4
votes
1answer
453 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 ...
1
vote
1answer
388 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!
5
votes
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?), ...
6
votes
2answers
104 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 ...
11
votes
5answers
71k 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-...
1
vote
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 ...
3
votes
3answers
367 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?
6
votes
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 ...
2
votes
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 ...
3
votes
3answers
4k 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?
1
vote
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.
1
vote
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 ...
3
votes
2answers
6k views

Using Jaggery as Substitute for Sugar

I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (basically experience with using sugar in ...
3
votes
1answer
129 views

How can I avoid an underbake in a bundt pan?

I've made a Cardamom Cream bundt cake twice now and both times it's dense and under baked after an hour baking time. I'm thinking of whipping the egg whites to lighten the batter/cake than folding ...
3
votes
1answer
267 views

How to choose a Bundt cake pan?

I think one would just go to the supermarket and buy whatever, but since I don't want my cakes to be ruined, I would like to ask for some advice. I have never bought a Bundt cake pan myself, and don'...
1
vote
2answers
604 views

How to cut a cake that was baked in a pie pan?

I'm trying to make layers with my ice-cream cake but I need it to be even and straight on the top and the sides, since there will be a significant cake dome. However, I do not have a proper cake pan. ...
0
votes
1answer
2k views

Which mode for baking cake in microwave?

I have a microwave over with a grill. Four modes of cooking are possible with this. Microwave(with 100, 80, 60, 40 and 20% power) Grill(heating coil is only at the top) Combination 1(30% time for ...
4
votes
2answers
21k views

Can I use whole eggs instead of egg yolks in a lemon bundt cake?

My lemon bundt cake recipe calls for 8 egg yolks. Can I substitute 4 whole eggs instead of just egg yolks? I don't want to perhaps waste 8 egg whites or use 8 eggs when 4 would do.
6
votes
2answers
3k views

Does it make sense for a cake icing recipe to call for vinegar but not baking soda?

See the making of icing in this video. "cream cheese" frosting ingredients: 1/2 C coconut oil (solid but soft at room temperature) 1 tbsp lemon juice 2 tsp vanilla extract 1/2 ...
3
votes
1answer
117 views

Spice cake has sweet crispy top

I made a spice cake from scratch. I've made it before, this time I made cupcakes. The cake was perfect, but the top was crunchy and sweet with little holes. Was the butter not incorporated enough ...
1
vote
1answer
169 views

Can panettone paper molds be used for other things?

Can the paper forms used to make panettone be used to bake cake batter? Any cake, a basic dough, sponge cake, chiffon, genoise, etc.
7
votes
6answers
8k views

How do I add butter to a sponge cake?

I made a Genoise following James Peterson's recipe in Baking, but without the optional butter. I used an electric hand mixer. The cake came out fine, as in the picture. The second time I decided to ...
11
votes
8answers
6k views

Cakes that can be cooked whilst camping?

I love camping, and would like to expand my camping cooking repertoire. This got me wondering if I could cook cakes (other than pancakes) whilst camping where I won't have an oven, and will only have ...
2
votes
2answers
2k views

How do I remove a sheet cake from a pan?

I am trying to create a double layer 12 X 17 inch sheet cake. How do I get the cake layers out of the pan and placed one on top of the other in whole pieces without crumbling? I am using parchment ...
1
vote
2answers
8k views

How much dry cake mix, water, oil and eggs to use for two 4in round cakes?

I have a 15.25oz Betty Crocker box mix. On the back it says to use it all with 1 cup of water, 1/2oil and 3 eggs and that makes two 8 in rounds or 24 cupcakes. I don't know how much I need, please ...
5
votes
5answers
16k views

How do you convert a cake recipe to make brownies?

I'm wondering how to convert a cake recipe to make brownies. My intention is to use this recipe for Mexican Chocolate Cake With Mascarpone Frosting. The cake part calls for the following ingredients: ...
3
votes
4answers
14k views

Is it possible to know how much the cake weighs using a specific size of cake pan before baking?

I have someone asking me for a wedding cake. She wants three separate round cakes. The cakes will serve 100-150 people and the point she emphasized was it being easy to slice and share. Would two 11x3 ...
1
vote
1answer
188 views

Help with ice cream cake

I'm making an ice cream cake for my brothers birthday. I was putting the ice cream on the first layer of cake and put it in the freezer. I couldn't finish putting the icecream on because it was ...
0
votes
1answer
563 views

Detailed information about a 1st tooth cake design

In the following image which is a 1st tooth cake, are the crowns and the tooth made of fondant? Where can I learn about such designs online?
1
vote
2answers
1k views

What can I do with super runny icing?

So I was making the icing from a boxed cake, but screwed up a lot. I mistook the icing mix for the cake mix. So I added 2 eggs, I took out the yolk of one of them. I also vastly put in way too much ...
2
votes
3answers
5k views

What is the difference between regular (vege. oil) and butter recipe cake mixes?

Many commercial cake mixes use vegetable oil, but I have seen some (usually 10% or less of what the store carries) that are "Butter Recipe". These use butter instead of vegetable oil. What is the ...
0
votes
2answers
2k views

Advice on two-tier cake and height

What is the recommended height of cakes when making a two-tier chocolate mud cake? Or to get a decent height, should I make (as an example) two shallow nine-inch rounds for the bottom layer and two ...
8
votes
9answers
86k views

How to trim a cake so it's level?

If you cake is too domed, you can just cut the top off, right? Thing is, I tried this, and now my cake is taller on one side than the other. So it's still not flat! ;-) Does anybody have any good ...