Questions tagged [cake]

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

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1answer
685 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
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3answers
549 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
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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
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1answer
411 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
15k 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 ...
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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
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1answer
151 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
122 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
18k 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
312 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
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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
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1answer
167 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
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1answer
165 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
792 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
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1answer
270 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?
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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-...
5
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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. ...
1
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1answer
186 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
14k 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
138 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
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1answer
243 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
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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 ...
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
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1answer
3k 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
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1answer
154 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
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1answer
93 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 ...
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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
790 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
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4answers
18k 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
13k 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
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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 ...
2
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3answers
2k views

How to bake the Betty Crocker Super Moist White Cake

Firstly - I have a Betty Crocker super moist white cake mix which is 16.25 oz. Would putting all of the 16.25 oz cake mix in a 9 x 1.5 inch wilton round pan not be a good idea? If it's not a good idea,...
2
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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 ...
1
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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?
3
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2answers
697 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 ...
1
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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
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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
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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 ...
2
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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 ...
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.
4
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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 ...
6
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2answers
105 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 ...
3
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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 ...
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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.
3
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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?
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5answers
7k views

How to make cake mix less sweet

I recently made a simple box cake, the one where you just add water and oil to the mix, but once I ate it I thought that it was way too sweet. I looked up how to temper this sweetness, but the best I ...
2
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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 ...
3
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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
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2answers
608 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. ...