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
4k views

Cake Cooking Time: Burning on outside - raw in the middle

I am doing some work in a volunteer kitchen and as part of our meals we provide cake that we bake in a big tray, we can only fit two on a rack in a commercial gas oven at a time. Full gastronorm ...
1
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1answer
6k 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. ...
2
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2answers
321 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
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1answer
155 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 ...
0
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3answers
189 views

Is it possible to make sugar cookies without butter?

I don't have any butter and don't have the money to buy some right now, but I really badly want to make a batch of cookies for some family friends who recently had a baby. Please help!
2
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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 ...
2
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0answers
944 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 ;-). ) ...
1
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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 ...
9
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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 ...
1
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2answers
604 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 ...
-1
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1answer
7k 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
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1answer
925 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. ...
1
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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
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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 ...
1
vote
1answer
311 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 ...
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
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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 ...
1
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1answer
11k 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?
1
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1answer
794 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
625 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
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 ...
3
votes
1answer
416 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 (...
5
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1answer
20k views

Does (how does) cake batter consistency affect outcomes?

I've made lots of cake... usually in the form of mini cupcakes. Generally I find a full cake recipe for a layer cake or even a sheet cake or bundt cake and just put it in mini cupcake pans and bake ...
0
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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?
3
votes
1answer
155 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
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1answer
130 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
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1answer
21k 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?...
0
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1answer
359 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 ...
8
votes
7answers
4k views

How can I make a last-minute birthday cake without using artificial flavor or color?

My dad's birthday party is tomorrow, and I do not know how to decorate his cake. He does not eat foods containing artificial flavoring or coloring. What are some methods I could use to accomplish ...
2
votes
1answer
219 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 ...
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
1k 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!!
2
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2answers
3k views

Why are there bitter bits in my cake?

I made a vanilla cake from scratch using this recipe and when I removed it from the pan, I noticed little brown lumps along the bottom and edges the size of BB pellets. I tasted one of the spots, ...
2
votes
1answer
302 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?
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. ...
1
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1answer
245 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?
2
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4answers
17k 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 ...
1
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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 ...
3
votes
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/...
5
votes
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 ...
10
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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 ...
1
vote
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 ...
0
votes
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, ...
4
votes
1answer
96 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 ...
1
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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 ...
3
votes
1answer
816 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 ...
2
votes
4answers
21k 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 ...
0
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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, ...
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 ...