I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how ang
I tried baking a chocolate espresso cake from this recipe. The idea was to produce a cake that could be used for a layered cake, similar to the entire recipe it
I made a chocolate cake batter last night to test for my sons birthday cake. I made a batch of cupcakes with it to test it and it came out dry. Now I’m no
After using a cake mix to bake in a lamb shaped form, I have batter left over. How long can I keep it refrigerated (not frozen) and still combine it with anothe
Having made various random cakes over the years, I'm trying to get my head around what I'm actually doing, so I can experiment a little I suppose. Now, a pound
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never
When making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I w
The recipe calls for a cold oven and I something baking in the oven on 450. How long will it take to for it to be cold again?
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And
I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to coll
So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sid
Yesterday I wanted to make 2 small carrot cakes (1 gluten-free for a celiac friend, and a regular one). For the gluten-free one, I literally just swapped regula
Why is syrup added to the inside of a cake before frosting? Maybe the cream sticks better with each layer of cake?
I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream
i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the deco
A friend baked a rum cake for me. She baked it in an aluminum pan. The cake was soaking in rum. Overnight the cake turned BLACK. I suspect this is a chemica
I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by
I can make cheesecake and I can make cake, but it occurred to me recently that cheesecake isn't cake soaked in cheese, Ala tres leches. So, is it possible to g
Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in