Questions tagged [cake]
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
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Carrot cake substitute's
When substituting 1 cup of my 2 1/2 cups of flour in my carrot cake with organic pancake mix Annie's Brand will I still need to add my 4 eggs?
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Cake baking in gas oven - uneven
Baked 3 layers in identical pans with weighed equal batter on center shelf. 2 front layers overflowed bake pan and #3 at center back rose unevenly. Tested done with toothpick and all fell ...
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Cake falls down after getting out of the oven
The cakes I bake at home consistently fall after getting them out of the oven. The issue is always the same: while baking in the oven the cake does rise (sometimes more than others, but it rises), but ...
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Swiss buttercream being runny and unusable for cake decoration
I followed a recipe to make swiss buttercream:
5 egg whites
200 gr sugar
225 gr butter
(Bain-marie to dissolve sugar)
Beating egg whites until stiff peaks form and gradually adding the softened butter ...
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Fixing a baking blunder
I added too much butter to a cake batter and ended up with a stiff dough. Thought I could try to save the dough and turn it into shortbread. The cake batter called for 6 egg whites and the shortbread ...
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Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?
For some reason, none of the local markets or stores have any apricot jam or jelly. Only apricot preserves. They stand there on the shelves, surrounded by the myriad jams and jellies of other fruit/...
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Butter and flour vs. Parchment paper
I am wondering whether it is better to butter and flour cake pans, or to use parchment paper.
I have tried looking it up online and see a lot of information, sometimes conflicting.
One site even says ...
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4
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Cake baking surfactants
Surfactants are molecules that have a hydrophobic and hydrophilic part. This includes soap, detergent, and basically anything "bubbly".
I am trying to bake a vanilla cake (with chocolate ...
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Converting 3-2-1 cake to be baked in the oven
I made two containers of 3-2-1 cake and forgot about them. I'd like to make cakes out of them (or at least attempt to). Is it as simple as following the angel food cake recipe and baking in a 9X13 ...
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Bain marie problem
This morning I cooked the cake for a Japanese Strawberry Cake.
It cooked in an 8" aluminum cake pan, inside a roasting pan with boiled water. When I added the water just before placing the ...
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Can I substitute water instead of oil in a box cake mix
Can I substitute water for oil in a box cake mix?
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Can I freeze almond/raspberry cake?
I bought a raspberry almond one layer cake at a bake sale. The almonds were fine grained as in flour. My question: can I freeze this cake?
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How can I keep this flourless cake from falling?
I have made Nigella Lawson's Nutella Cake a few times now. The cake invariably gets a domed top in the oven, which then collapses once it's out of the oven, leaving a depression on top. Since the ...
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Substitution for egg YOLK in cake recipe?
I'm making a cake for a person with an egg allergy. I typically just use Bob Red Mill egg replacer, but the baking powder in the replacer causes the cake to come out flat and overly tender. This is ...
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If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?
This is the chocolate cake I baked:
Notice the dark layer at the bottom. I followed this recipe (used only half of all ingredients, since the recipe is for making batter that fills two 9 inch pans). ...
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