In winter my cake batter turns into a hard ball as opposed to in warmer months. I always add more milk and try to bring it to the right consistency for baking.
Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (
I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice,
I'm converting a cake recipe for a breadmaker that calls for 180g (3/4c) milk and some instant pudding mix. Wanting to convert it all to basic ingredients, I f
I've made honey cake pretty often, and it almost always splits open in the middle. Why does that happen and how can I prevent it? Edit: attac
My mango chantilly cake has fallen, due to too much water inside the plastic storage. Now, assuming that I don't have an oven what are the practical workarounds
Can I soak fruits in fruit juice for a fruit cake? If yes, do I need to boil the juice? Thanks a lot.
I have a recipe that the blogger said made 24 mini muffins and had enough batter left for 4 regular sized muffins. If I want to make it into a cake or loaf, wh
I came across What purpose does coffee serve in a chocolate cake recipe? as a similar question to one I'd just asked about baking. Looking at the recipe she p
I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter.
I would like to replace some of the brown sugar in a dark fruit cake recipe with black treacle (similar to molasses I believe), as I like the rich taste and thi
I'm looking for the names of "Rollfondant" and "Modellierfondant" in english. I'm new to the métier but as far as I can tell, Rollfondant is used to cov
I've got a recipe that calls for adding a box of instant pudding mix to a box of cake mix (along with eggs, water, and oil) to make a cake moister. And there ar
To what thickness should I roll out icing for covering a cake? I had a look at Google where values range from 1mm to 5mm. 5mm strikes me as a bit thick; and t
I want to bake fruit cakes in foil pans holding about 1 1/4 cups of batter. Should I use bain marie ? What temperature oven will be best and for approximately h
I have two 6"x2" cake pans, and am wondering how many cups of a box cake mix batter I need to put into each pan? Thank you!!
Nothing Bundt Cakes makes delicious dark chocolate and white chocolate with a raspberry center. Thrilled to find copycat recipes online, both call for imitation
I'm still fairly new to baking and I'm making cupcakes for a Christmas party on Thursday and I couldn't seem to find a recipe online for the the kind I want to
It has circles on it every time I try to make it. And sometimes it just won't dry - it's soft; it doesn't really crack like I hope it would! It always sinks and
I have several cupcake recipes. I know it's easy to convert to a cake (just adjust baking time and figure out correct pan size). My question is many of the cu