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36

The options are very wide. You are not telling us what kind of cake you have in mind, so I'll be making a few assumptions here. But once you start thinking outside the box that equals "birthday cake" with "cake with different colours of icing", a whole world of options opens up. Birthday cakes need not be (multi-)coloured. A one-tone cake that plays with ...


25

You cannot just use random ingredients and have the cake "become" their color. Even if you used 100% carrot, the color would change during baking. So you really have to use a colorant. The best way to do it is to purchase a good quality ready-mixed colorant like the Wilton paste colors, and use the exact shade you want, in sufficient amounts. You will have ...


24

It's fine as written. Combining vinegar with baking soda (or any acid with any base) is usually done in baking to produce gas, which can lighten the finished product. This is an icing, which is applied after the baking process; it's not set to capture air bubbles, so any effect would be largely temporary and more easily produced through beating. The ...


24

What you will find helpful is the concept of "mise en place" Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly. The ...


23

No matter what kind of cake you've made, if it turns out too dry, you can moisten it with an appropriately flavored liqueur or syrup. Use a skewer to poke holes every inch and a half or so, then use a pastry brush to paint on the liqueur or syrup getting more into the holes. Coffee syrups come in sugar free varieties if you'd rather not add more sugar. As ...


21

This is an interesting question. Personally I would throw it out, the discoloration and resulting taste are the result of a chemical reaction with the pan. The brownish discoloration is a sign that the Aluminium (Al, the chemical symbol for the element from here on), is being attacked by a chemical reaction. This is most likely by an acid, though salts can ...


20

Dust the fruit with a little flour before adding to the cake. It will act like a glue and prevent the fruit from sinking.


20

Sugar is not used as a sweetener in cakes, it is a major component which creates the needed texture. As such, it is very difficult to impossible to replace. In angel food cake, you absolutely cannot replace it. Angel food is a fragile cake without chemical leaveners, and depends on a very well balanced ingredient list. Using a fruit puree instead of the ...


19

...mix into ice cream...dry in low oven or dehydrator and use as "breadcrumbs"...use as struesel topping on another cake....??


18

Aluminum cookware is "reactive", as opposed to "non-reactive" cookware like glass or stainless steel. When cooking acidic ingredients, a reaction occurs that can discolor food and sometimes leave a taste of tin. It would appear that the rum cake in question was acidic enough to cause this reaction. While I have yet to come across anything that says this is ...


17

Some people say that it gives a lighter texture, while others say it gives a more rubbery/tougher texture (due to more gluten being developed). I would challenge the notion that these two aspects are necessarily opposed. Lighter doesn't necessarily mean "softer" or "more tender"; in cakes, it generally means "rising higher with more air." The way that ...


16

Since it's last-minute, I'm guessing it'll be tough to work out natural colorings, so I'd avoid doing color-based decorations altogether. You can use chocolate chips or shavings, nuts, fruit (fresh or dried), crumbled cookies, or anything else you like as toppings. I think even just an even coating of chopped nuts looks pretty good, but you can get pretty ...


16

You probably won't like this answer, but: Do what your recipe tells you to do. There are various methods to combine a set of ingredients and each will lead to a slightly different outcome. Drier or moister, lighter or denser... The "right" result will depend on the expectation of the recipe writer and can be the root of an eternal discussion: Compare the ...


16

You are asking for a firm definition where none exists. Baking is not mathematics, and it does not have a heap of literature where everybody has formally agreed to use the same terminology. Thus classification of baking goods is done into intuitive categories. This means it doesn't work by strictly defining where the border of a category lies (everything ...


15

Fudge icing is actually not made with fudge believe it or not, often it's a chocolate buttercream but there are other recipes. There are a few problems I can see with using traditional cooked fudge as a cake layer: It is not the right texture for a cake: Imagine you're eating nice fluffy cake and then you run into hard, gummy fudge which welds your mouth ...


15

Unlikely. Without even getting into the mechanics of how it would work, simple physics dictates that you can't get the temperature of this "immersion oven" above 100 degrees Celsius. Most cakes and breads are cooked at temperatures above 170 degrees Celsius. A second issue is that moisture can escape when baking in a normal oven. Your "immersion oven" would ...


14

There are several aspects of the chemistry of the chocolate cake being converted to a white cake that are not covered in the existing answers. Fat content of cocoa powder You cannot simply replace the cocoa powder with flour, because it compared to flour, cocoa powder: Contains more fat (about 10-12 percent by weight, for grocery store brands; more for ...


14

In Denmark (and in other countries around the world), we have this wonderful thing called rum balls. It's basically old cake leftovers mixed with cocoa and, depending on the recipe, something sticky, such as jam. In Denmark, they're usually rolled in sprinkles, shredded coconut or just more cocoa powder if you like a chocolaty taste. They can include rum or ...


13

Another thing that you'll have to do besides the mise en place aspect is actual food shopping. This might be the more difficult part, especially for baking, as you're going to run into strange ingredient-related issues: It calls for 2 eggs. What size should I buy? In the US, you want Large unless otherwise specified, In the UK and EU, you want Medium. I ...


12

The 'lemony' flavour in a lemon cake is from the volatile oils which are present in the fruit's zest,(mainly nerol, limonene and citral). I would'nt advise adding actual lemon juice to the cake as it will disrupt the ratios in the cake recipe and ususally the tart, zingy flavour gets lost anyway after baking. To get a really lemony flavour whilst still using ...


12

A lot of those nicely shaped cakes are made from a rectangular or round cake. You just cut the required sizes and shapes so you end up with something T-rex looking. You put a bit of frosting between each pair of pieces, so that they stick together and the cake does not fall apart. Usually the whole thing is covered with fondant, so you cannot see the ...


12

This is not really an answer, but rather a report on an experiment. After the discussion here I got very curious and wanted to compare what I would call a "yeast cake" (even though this is against the traditional definition, but the texture is more or less that of a spongy cake/quick bread) to the "same" cake made with baking powder. To perform the ...


12

The key thing here is a substance called Lecithin and it is found in your Incredible, Edible Egg! Doing the adding of the egg one-by-one, plus a few other things are... in the service of creating a stable emulsion of liquid and fat in the batter. When this is done correctly, the cake will have a springy, even crumb, great flavor, and light texture. If the ...


12

As an English person who moved to the USA as an adult. I thought I might give my side of what I have seen here to explain the difference in wording. Firstly I would highly recommend reading the Wikipedia article on this as it includes a discussion of why "pound cakes" and other similar cakes are considered sponge cake in the UK but "foam cakes" are in fact ...


11

I always use the hard ones and they contribute to a good end result. I guess with the soft ones it can end up soggy. The hard ones will absorb the liquids and will get a little softer, so the end result won't break down immediately.


11

It is a scalable recipe. First, you decide in which pan you want to bake the cake. You take your pan and measure it. Let's say you have a 9" round pan. You go into the column "lbs per round" and find out that your pan takes 3 1/2 lbs of batter. Then you go to the other table with ingredients measurements, multiply the column "6 lbs" by 7/12, and have your ...


11

What you are seeking are natural food dyes (or natural food colorings). These are commercially available and you may find them at a local health or natural foods store or even a quality grocers. They can be homemade, if you have the time and can get the ingredients. Examples of their effects in buttercream: (from Nourishing Joy) Be careful not to end ...


11

If you look at how boxed cake mixes do it, you'll get the right idea. They combine the dry ingredients and you have to add the wet ingredients. There are a couple of good reasons for this: spoilage (not too much of a problem if you're taking about a couple of days in the fridge); and gluten formation, which requires water and will give a tough, bready ...


11

Then the explanation for the flour is that the water and flour interact to produce gluten that then gives the cake its structure. Your confusion is well-founded, because gluten is required to form the structure of cake is too strong of a premise. Gluten can be a primary contributor to the structure of a cake, as in a wacky cake, but it is not required. ...


11

A cake baking uneven to that degree makes me thing the heat source is really uneven. One side of the oven is hot, the other is much cooler. I've seen a fan oven cause some uneven baking before but never to that degree. Make sure your oven is pre-heated for at least 10 to 15 minutes before baking If you have fan oven and you have no non-fan mode try putting ...


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