New answers tagged chocolate
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If you're working with something acidic like a jam, you can indeed process the jars in hot water. This is sufficient to kill any pathogens that got sealed in with the product and can thrive in an acidic, high-sugar environment like jam. Since the water bath also seals the jar, nothing can enter the sealed jars, the jam is now shelf-stable. In your case, the ...
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Baking powder contains both a chemical leavener (baking soda) and the acid required to activate it. It is normally used instead of baking soda in recipes where there isn't enough acid to activate baking soda. Cocoa powder is very acidic. What may have happened is that the combination of cocoa powder and baking powder contained too much acid for the baking ...
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I don't think you can lower the melting point without melting the chocolate first.
Butter is very soft at room temperature and adds it's own typical butter flavor. A better alternative is hard coconut fat.
I always use this trick when I cover a cake with a simple chocolate glaze. If you simply melt the chocolate and slather it on top of the cake, it becomes ...
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If you add chocolate and nuts, no. They can be added without any adjustments, as they don't tend to affect the rest of the cake at all. Fresh fruit is a bit trickier, since it tends to release a great deal of liquid when cooked which can make the result soggy. In general, if you add fresh fruit to a cake you want to toss it in some starch (eg corn starch or ...
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Cake is very easy to cut to shape, although you cannot reuse the cut-off pieces to somehow remodel the thing. So, to get your square shape, you will have to cut off enough of the sides of the cake to make it square. This obviously means that the cake will be much smaller - there is nothing you can do to fix this.
The second problem you have is the hole in ...
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Well, if you find a square pan with approximately the same surface area as the round pan, then you can just bake it for the same amount of time at the same temperature. The same surface are is important, since we want the cake to still have the same height as the original.
For some algebra: We can't construct this pan with a compass and a straight edge, but ...
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