I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cak
I’ve been trying a UK recipe that worked for me last year (I live in Canada). It’s a simple: 220g butter 220g caster sugar 4 eggs (220g weight in s
Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and a
Yesterday I baked a chocolate cake. Fifteen minutes after it went in the oven I realised I'd left out the baking powder, so I quickly made another one, this on
Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the bu
I have an event this Saturday for which I'm preparing a layered cake to take. I was planning to ice it with meringue (Italian, for best stability) and then torc
Im preparing a very soft tender cake for covering with fondant. I need it to be really smooth but I also don't want the icing to be too heavy on the cake. I'm n
A couple of disclaimers: I know there are a number of websites already devoted to this; I needed to ask for clarification because the info out there does not h
Is there any website, diagram or something that I could find that depicts how much a thing weighs, what that quantity looks like and how much
I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with
Here is what my cake looks like: I'm using the following ingredients to make the cake: 1 egg wheat flour milk some kind of flavour essence like vanilla ess
It is commonly accepted that bread goes stale faster in the refrigerator, does this also apply to other wheat flour baked items, such as cakes and quick breads?
In the last two weeks I have made 5 almond pound cakes with varying levels of failure. The biggest problem I'm having is that 3 out of 5 of the cakes have over
Type 1: In a typical quickbread (and certain cake recipes), the instructions will say to mix just until combined, no actual stirring or beating. I think this i
After looking online on several websites and forums, there seems to be conflicting answers to this. Some people say that it gives a lighter texture, while othe
A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of t
I'm trying to make a regular circular cake with cream in the middle and top. A lot of recipe online will just tell you to whip the cream from a mix if sugar and
I wanted to know what are the rules for using a recipe of a cake biscuit to make muffins. I understand I need to adjust the time of baking. Is there anything el
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that
I have no experience in cooking. So I apologize in advance if this is a simple question. The first cake of my life that I made yesterday swelled very well in t