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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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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 ...
6
votes
2answers
11k views

How can I stop chocolate chips sinking to the bottom when I make cakes?

I love making and eating chocolate chip cakes - both large cakes and cupcakes, but almost always when I make them, the chocolate chips sink to the bottom (or, occasionally, rise to the top). Is there ...
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 ...
11
votes
4answers
730 views

How to bake a veiny cake?

I had an idea for halloween, which involves baking a sponge cake and piping icing on it to make it look like a brain. For bit more authenticity, I was hoping to get some red jam or something to vein ...
8
votes
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, ...
5
votes
2answers
80k 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
8answers
19k views

How to enhance sweetness of a baked chocolate brownie?

I am not sure if it is even possible or not. I baked a almond and walnut chocolate brownie. While I was preparing the mixture I added extra cocoa powder, I though it will give the brownie a perfect ...
8
votes
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?
20
votes
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?
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?
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 ...
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
328 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
3k 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 ...
48
votes
10answers
229k views

How do you make a cake lift equally and minimize doming?

Some time ago, I baked a cake (Sachertorte to be exact). The taste and texture was fine, so my recipe is okay. My biggest issue was the shape. In the middle it was really a lot higher than on the ...
1
vote
2answers
2k views

Do rice cookers bake good cakes?

The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker. I have also read that cakes turn out misshapen when made in a rice cooker. I've never baked a cake ...
4
votes
2answers
940 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 ...
10
votes
4answers
123k views

How do I colour ready-to-roll icing

I'm making a cake for my daughter's birthday. I'm a bit rubbish with icing and decorating, so I plan to buy some ready-to-roll icing to cover the cake. The problem is that the cake is shaped liked a ...
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 ...
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. ...
4
votes
2answers
425 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 ...
4
votes
1answer
36k views

How many cups of batter does a cake mix make?

I admit it, I'm lazy, I use cake mix 9/10 times I bake a cake. There seems to be a standard size (because Duncan Hines, Betty Crocker, and our local brand all make the same size cake, same number of ...
19
votes
2answers
41k views

When baking a cake that calls for butter, should you use salted or unsalted?

I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted. What difference would it make??
2
votes
3answers
16k views

Adjusting the baking time for large cakes?

How long should I bake a 13" (330 mm) sponge cake? Which gas mark should I use?
3
votes
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
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. ...
4
votes
2answers
2k views

Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?

I found a flourless chocolate cake recipe that I want to try, it uses semisweet chocolate which I thought would have enough cocoa solids already but it calls for cocoa powder, why is this?
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 ...
4
votes
6answers
79k views

What is the best way to making a great pavlova base?

What is the best way to making a great pavlova base?
2
votes
1answer
234 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 ...
6
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 ...
0
votes
1answer
294 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
votes
1answer
2k views

Pumpkin Roll Technique

How do you roll a pumpkin roll cake without it breaking mid-fold?
8
votes
7answers
2k views

How to veganize and improve this cake recipe?

I have the Build-a-bear cake pan from Williams-Sonoma. The cake recipe is as follows: 3 cups (470g) all-purpose flour 2 tsp baking powder 1 1/2 tsp salt 16 tbs (250g) unsalted butter 2 cups (500g) ...
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 ...
9
votes
4answers
23k 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 ...
18
votes
10answers
33k views

Is cheesecake a cake or a pie?

Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?
5
votes
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 ...
1
vote
1answer
14k 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?
5
votes
3answers
98k views

What is substitute for rum in baking?

Some cake recipes calls for rum, and there is none available. How to substitute? If possible, it should be non-alcoholic. Also, what is its role in baking or cooking?
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 ...
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 ...
8
votes
5answers
1k views

How do I incorporate chiles into a chocolate cake recipe?

One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern confectionery scene. How can I incorporate ...
20
votes
3answers
38k views

What role do eggs play in baking?

Why do we use eggs in cake baking?
5
votes
4answers
3k views

How to keep thin sponge bases moist?

I enjoy making multi layered sponge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal sponge (around 1cm height), I am faced with a decision of ...
6
votes
2answers
6k views

What considerations should be taken into account when adding any fruit to any cake?

I have a pineapple-orange cake recipe that is very good, but is from a relative - I didn't develop it. I am curious how to adjust a typical cake recipe or even a box cake mix so that I can add fruit (...