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Results tagged with Search options user 6168

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

1
vote
3answers
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 tha …
asked Feb 13 '12 by Aquarius_Girl
3
votes
1answer
Does it make sense to take out the cake from the oven few times just to check whether it is done or not, before its total time completes? Is there some other way out to check the same, in order to avoid a miserable failure at the end? …
asked Feb 12 '12 by Aquarius_Girl
0
votes
2answers
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, or thick and dense). http://www.chowhound.com/post/eggs-put-cake-700653?commentId=5538121 So, does lots of eggs mean light cake or dense cake? How does this work? What can happen if I put too many eggs in the cake? …
asked Dec 6 '16 by Aquarius_Girl
6
votes
2answers
cinnamon powder Cooking time 35 minutes at 180 C. I didn't put zest. I couldn't feel the strong orange flavor in the cake. The cake was rather dry. If next time I put 2 cups orange juice, what other … thing do I have to increase to maintain the balance? Can I put half cup brown sugar to maintain the moisture? Can I put the Orange "pulp" in the cake? Will that make any positive difference? If yes, then what's the way to use it properly? …
asked Mar 11 '12 by Aquarius_Girl
0
votes
1answer
1 tsp mixed spice http://www.maryberry.co.uk/recipes/baking/whole-orange-spice-cake What does mixed spice constitute of in terms of cake? …
asked Apr 3 '14 by Aquarius_Girl
2
votes
3answers
, It is not easy to find special cake flour where I live. Wheat flour contains gluten which will result in hard cakes. Now, considering the fact that I won't mind a bit chewy cakes, what other …
asked Nov 8 '12 by Aquarius_Girl
8
votes
1answer
Unknowingly, I used to keep the cake on the center shelf in the oven, then I realized that the shelf can also be placed at the bottom of the oven. Does this make a huge difference in the final …
asked Mar 11 '12 by Aquarius_Girl
1
vote
2answers
of that cup cake? In order to keep the question generic I request that the answers should describe why, how, and which such that the answer is useful for generic cakes. …
asked Jun 14 '14 by Aquarius_Girl
4
votes
4answers
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 …
asked Feb 26 '12 by Aquarius_Girl
3
votes
2answers
Rose Levy's reviews warn about using the right sized pans, and say that failing to do so will result in failure. I have glass ware and silicon cups for baking cakes. I prefer to bake the cake
asked Nov 14 '12 by Aquarius_Girl
1
vote
0answers
Possible Duplicate: Over-stirring muffin mixtures From here: http://culinaryarts.about.com/od/bakingdesserts/r/plainmuffins.htm The key to making great muffins is not overmixing the bat …
asked Feb 25 '12 by Aquarius_Girl
1
vote
4answers
A cake recipe is asking for "one cup" oil!! I don't want to eat so much "oil", can I replace it with yoghurt or something else? …
asked Feb 27 '12 by Aquarius_Girl
6
votes
12answers
Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial differences found among cakes baked in t …
asked Sep 12 '11 by Aquarius_Girl
0
votes
2answers
This time I didn't have much white sugar, so I added half cup brown and half cup white sugar to my carrot cake. I observed that the cake crumbled on the top with large cracks, and took very long … time to cook as compared to previous same cake in which I had used just white sugar. The change that I did to the cake was to add half cup brown sugar. The taste was same as before. Can brown sugar be the culprit here? …
asked Mar 6 '12 by Aquarius_Girl
1
vote
1answer
-spice-cake Is skin the outer thick orange coloured cover? or the fibrous threads that orange pieces have? or the thin skin that holds the juice and seeds? What are pips and skin of an orange? …
asked Apr 3 '14 by Aquarius_Girl