I need to bake a cake and send it over to a friend. It might take 5-7 days for the cake to reach him. What are the possible ways available to extend shelf life
I made a chocolate malt cake for the first time the other day. I let the cake sit overnight to cool. I made the frosting while the cake was baking and put it
I found a recipe in a 1971 Russian booklet on holiday recipes, (see it below). I translated it to English. My questions about the recipe will be these: are t
I have this rather vague idea that popped into my head for a chocolate berry cake of some kind where the berries, pureed, go into the batter itself and form a l
I baked a cake which is sweet and moist. I would like to make cake balls with it, but I wonder what should I use as frosting to not make it sweeter! Is it possi
I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (
Many commercial cake mixes use vegetable oil, but I have seen some (usually 10% or less of what the store carries) that are "Butter Recipe". These use butter i
I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, mo
I tried making Malva pudding today using this recipe and the results were decidedly off. I don't know if it was too acidy or basey but definitely didn't taste r
This is my sponge cake recipe, I would like to know why add the 2 tbs of hot water 4 egg separated 1 tsp vanilla essence 3/4 cup caster sugar 1/2 tsp bicarbona
I've tried to make cake pops a few times but they never came out as beautiful and tidy as the pictures I found on the web. I would love to try more and more to
I usually do the suggestions in my previous question for seasoning the Teflon coated (non stick) bundt pan (buttering and flouring) and I have no problem with t
I am entering a baking contest (well, two actually that are two days apart). The first contest I am only baking three items, but the second I am baking (potent
A slow cooker gooey brownie recipe calls for using aluminum foil as a liner. Can I substitute parchment paper for the foil? Since the OP seems to be long gon
I have made 4 times the recipe in order to make a half sheet cake. Do I lower the degrees and bake time?
Unfortunately, I do not have any cocoa powder left. If I use Cadbury's hot chocolate mix, would it give me the same effect?
Help! This is my first 2D carved cake and I am very frustrated. Do I need to have the cake stacked and dirty iced or dry stacked to carve? I know to freeze the
The recipe calls for light corn syrup but I couldn't find light corn syrup and would like to use dark instead. Does it affect the color I get at the end (before
I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted br
What is the difference between chocolate fondant and liquid chocolate cake? They are quite similar and visually indistinguishable.