Category "cake"

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?

What temperature and time do I need to bake a 35cm Madeira cake?

I am cooking a very large wedding cake (35 cm or 14 inch) and can't get the cooking time right. Is there a specific temperature I should use?

small cakes/muffins not rising correctly [duplicate]

My small cakes for example muffins are not rising correctly. They rise lopsidedly and spill over the paper cases. Nothing wrong with oven.

Stick wafer sticks to mudcake

How can I stick chocolate wafer sticks like this: on a mudcake to get this result:

How to season / care for a Bundt pan?

I just got a new cast-aluminum Bundt pan and I want to take care of it so my bundts don't stick. Does anyone have any helpful advise about how to season and cle

How do you convert a cake recipe to make brownies?

I'm wondering how to convert a cake recipe to make brownies. My intention is to use this recipe for Mexican Chocolate Cake With Mascarpone Frosting. The cake pa

Correct temperature to serve a chocolate gateau (cake)

This is not so much a cooking question but a serving question. The cake consists of layers of almond sponge, coffee butter cream, and chocolate ganache. At wha

What could cause a sudden loss of sour flavor?

Background During the weekend, my mother made a plum cake and put slices of plum on top. She gave me a piece to try and it was sweet and good for ~1.5 seconds

Oil in steamed cake

I realized that for steamed cake, the recipe calls for little or no oil. Why is this so? What will happen if I add more oil to the recipe? The ingredients ar

Non-uniformly shaped cake methods

I was wondering about the methods used to produce non-uniformly (i.e., not a box or cylinder) shaped cakes. Let's say, I want a t-rex shaped cake (I went to eng

Making simple light cake with yeast

Normally, baking powder is preferred to yeast for making cake. I wanted to make simple light cake with yeast (using bread machine), but I face a problem that is

Substitues for Vegetable Oil -Spread-

A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have. I found questions that deal

What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?

I want to make a multi layer cake where one of the top layers consists of some kind of mousse. I haven't decided on what kind of mousse/creme yet because I have

Stacking cakes without bases

I am going to be making a two tier birthday cake for my daughters 2nd birthday. The bottom will be a Vanilla sponge covered in Fondant icing. The top tier will

Cooking oranges to put in a cake

I found some recipes like this one for orange cake where the oranges are cooked in whole for 45 minutes up to two hours before they get pureed. What does cooki

Cake in homemade chocolates

I have added some cake pieces and cherries to homemade chocolates. Can I keep them for 5-10 days? Since the cake and cherries are in chocolate, will they last f

timing on baking a birthday cake

I need to have a birthday cake ready on saturday night and am trying to figure out how early I can make it without it impacting the quality of the cake. If I

Sponge cake with only three ingredients - will this work at all?

I have a recipe for a sponge cake only consisting of sugar, eggs and flour. To be honest, I am a bit afraid to to try it. How can this create a fluffy cake - w

Lowering oven temps

Can you start a cake at 350 F (180 C), then lower the oven to 325 F (160 C)? What happens to cake? Recipe calls for 350 but the recipe is old. Other recipes I

Is there a food that is halfway between a cheesecake and regular cake?

While living in Korea, there was one special bakery I found that had a cake that I can only describe as being halfway between cheesecake and regular cake. It wa