If I use frozen and then defrosted bananas for banana cake do I use less water being that the bananas expel a lot of water as they defrost or do I use the same
I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar
I'm making a sour cream pound cake for an event. I would ideally like to make the batter in the morning. I have something else I have to do around 11:30, though
I am doing some work in a volunteer kitchen and as part of our meals we provide cake that we bake in a big tray, we can only fit two on a rack in a commercial g
As I approach 10k points on Stack Overflow, I would like to make a cake to celebrate. All the layers in the stack of the Stack Overflow logo a
My grandmother remembers watching an episode of Julia Childs’ TV show in which she made a cake that featured a tall bottle of bright yellow liqueur, which
Can I replace baking soda with bread flour in a cake recipe that already has baking powder? Google was no help and I really need to make this birthday cake to
Here is a picture of my devil food cake . The recipe is in this video (there is no written recipe). Just by looking at the cake, could you tell what mistakes I
Is there a ratio of how much water, fats, dry ingredients and flour to temperature and cooking time for cakes?
I'm learning to make cakes from scratch and bought two of these 4-inch round pans to make a small layered cake. After letting my layers cool, I turned one laye
I really like the chocolate cake recipe that appears on Hershey cocoa boxes. It's very rich and moist. It uses oil and boiled water to give you an idea of the t
Found this coconut cake recipe in https://www.completelydelicious.com/southern-coconut-cake/ A lot of people indicated success with it, but several readers in
What could I use in a cake to make it stackoverflow-orange? Would a copious amount of carrot ever turn a sponge cake that orange?
I have some White and Red Fondant icing left over from a cake I made recently, I have another cake to make for my mother in-law, and need Pink icing. If I mix
Is a Torta de Santiago supposed to be moist? I cook it on convection for full time but the cake is still moist, so much so that my 95 year old mother-in-law c
I would like to make a cherry dump cake, but some kids are allergic to pineapple. What can I replace it with? The recipe I am working with is: 1 (20 oz.) c
Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in
Most cakes call for both physical fluffing which is accomplished by creaming the fats and sugars together, as well as chemical leaveners (baking powder or such)
I was doing a pound cake and instead of gradually adding the sugar to the butter, I mixed both together. I continued with the recipe because I was too afraid of
I'm trying to make a layer of chiffon cake, with a grape flavor but I'm not satisfied with the flavor. I have tried using the juice from the grapes, incorporate