For my mom's birthday, I want to make an angel food cake. I am against using any type of processed sugar (even cane sugar) but I am okay with fruit so I am lo
Can you use a basic chocolate mousse as frosting for a cake? Would it be stable enough or is my layered cake going to fall apart?
Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a gla
I found an old family recipe for a big size sponge cake. Are these measures correct? 10 eggs 6 heaped tablespoons of flour 3 heaped tablespoons of corn starch
I made a chocolate cake and recipe calls for buttermilk and oil which makes the batter liquidy,but when I bake it, they turn out rubbery or they become very den
Me and my roommate want to make a batch of brownies, however each of us has their heart set on a different recipe: I want to use one from Serious Eats because i
Starting point: I was trying to follow a red velvet cake recipe from the internet, but since I always try to replace industrial/artificial ingredients by more
Not sure where I went wrong 3 layers cake, cutted the top (levelled) Cooled overnight Did buttercream in between and on the sides Fridge for 3hrs It's offs
I'm trying my hand at a layered mousse cake with a mirror glaze (I guess this is an entremet?). I've read several places that it is advisable to freeze the cake
I have a recipe for a round honey cake, I want to halve the amount and bake in a loaf pan. Or, the other way round - I have a recipe for a loaf pan, I want to d
Here is the recipe I am using. For batter: 2 cups Sugar Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1
I want to bake a cake with the following ingredients: 200 g butter 200 g sugar 200 g grated marzipan 4 eggs 50 g flour This is a classic recipe were you cream
I just saw a recipe for microwave sponge cake. The mixture is strained before putting in a siphon and charging. However, there is no mention if that is a NO2 or
Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter. In the oven it grows very tall roughly
I am trying to make marble cake. I guess I used the ingredients in the correct proportion, but when I take cake out, I found the cake hard. This is the recipe
I am having issues with my fondant tearing and cracking. I experimented a lot but didn't get the satisfactory results? What could be going wro
I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it mor
I have a cake recipe which use butter in cake.But, i want to use oil in place of butter.So, how much quantity of oil is used in replacement of butter.According
I have tried making a cake without an oven, but the bottom layer of the cake burned. How can I prevent my cake from burning at the bottom?
I have a gas oven, and I use an oven thermometer. Even though I cook at the correct temperatures, it takes significantly longer to cook than recipes say, someti