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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

It is traditionally served with coffee when getting together with friends for coffee; kind of like tea-cakes are served at tea-time.


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

Citrus zest is where most citrus flavour in a sauce or baked good actually comes from because it remains in solid form, like herbs and spices. The juice adds some flavour but it turns into solution and gets spread out over a very large surface area/volume. I don't know why you decided not to use the zest - are you using commercial orange juice? If so, that ...


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 ...


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

There are lots of people who have a rather simplistic approach to nutrition and think that removing fat and calories makes you healthy. Then they go through recipes for things they want to eat, replace the sources of fat with something which doesn't have fat and doesn't make the result outright inedible, and declare their recipe a success. I think this is ...


15

Professionals ice on a turntable. Turntables for home use are affordable, and make icing much easier. Your spatula should reach to about the centre of the cake when held steady and comfortable. As @rfusca suggests, heating it for buttercream is a good idea. You can also wet it for other icings, to make it glide smoothly. For the icing process itself, ...


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

Yes, there is a difference. You shouldn't be baking a cake (or anything else) in a microwave oven. A microwave oven excites the water within your food. When you put in dough or batter, the excited water doesn't bind with the starch the way it does under normal heat, it escapes the starch, leaving you with a stone-hard piece of dough or batter. There is ...


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

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 ...


13

Microwave + Coffee Cup = Awesome A few years ago I was looking for a project for some cub scouts when I came across this recipe to make chocolate cake in a microwave. It's delicious and easy. Best of all you can make it in the office. Check out this link: http://howto.wired.com/wiki/Make_Cake_in_a_Mug


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

What you are making is a pound cake. Or maybe a sponge cake, depends on the order of mixing the ingredients. Of the two, the sponge cake is somewhat lighter, so if you have been making pound cake (cream butter and sugar, add eggs, then flour), you can switch to sponge (foam eggs and sugar, add flour and fat). But both are hearty homemade cakes, they are ...


12

it's probably there to add depth to the flavor, since chocolate and coffee complement each other so well. i've used the instant kind in similar recipes and it's just fine.


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 ...


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 ...


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