I made a no-oil sponge cake for a swiss roll. I filled it with fresh whipped cream and then stored the cake in the fridge. It has gone moldy within 4 days of fi
I tried baking a cake for the first time. The brief procedure I followed was: Mashed 4 eggs. Added to it 1 cup sugar, 200g butter. Mixed it using an electric m
I am wondering how are the little figures on this cute cake are made? Whats the material and where can you buy molds and casts to shape them? and how are they s
I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However,
I baked a cake using eggs, butter, milk, vanilla extract, flour, cocoa and baking soda. I baked it at 450F for 30 mins. I tested it and the knife came clean. I
When pouring a Japanese Cheesecake into the baking pan recipe states do not "cleave"... I have never seen this term Ina recipe.. Please advise!! Thanks
I want to make an easy cake. What flavor should I do it? I have already tried strawberry, vainilla and chocolate cakes, but I want something d
I would like to put frozen, thawed blueberries inside a red velvet cake roll filled with cream cheese icing. I am concerned that the blueberries may "bleed" or
Today I was making a cake for which I needed whipped cream. The local store did not have fresh cream so I bought UHT cream, I am not sure that's the correct te
What do I use to create forms and decorate a cake? Like the minions seen here:
I am trying to develop a white chocolate cake formula. The recipes that we tried were dry or did not have the right flavor or consistency. I found no guide line
I baked a buttermilk pound cake which was a very thick batter. The recipe said to dice 3-4 fresh peaches and put them on top of the batter ju
I have a wedding cake to do this weekend and the bride wants each cake tiers on separate tree stump. The top tier will be a 6 inch layer with a 4 inch layer.
Recipe used: 75g flour 1/2 tsp baking powder 80g sugar + 15g sugar (for the meringue) 2 eggs (60g each) 35g oil 60g water Instructions: Place all ingredients
The other night some friends and I ordered a thousand layer cake for dessert in a restaurant. Sadly, the cake had only ten layers, just 1% of what we ordered.
Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would
My lemon bundt cake recipe calls for 8 egg yolks. Can I substitute 4 whole eggs instead of just egg yolks? I don't want to perhaps waste 8 egg whites or use 8
My cake recipe calls for baking at 350°F for 55 minutes. I had to bake it for 15-20 minutes longer for inside to be done. Can I adjust the temperature to
What will happen to chocolate cake if I added one cup of boiling water instead of two, and I did not realize it until it was baking? Will it be edible?
I used margarine instead of butter and the margarine was mostly at room temp. So I used a pasty cutter turned the bowl but the mixture just got thicker and thi