I have two cupcake recipes that I would like to combine into one marbled cupcake. However one recipe bakes at 350 degrees and the other bakes at 375 degrees.
I'm baking a cheesecake with pieces of pears, using rich shortcrust pastry. The problem is that, during the baking, the pear juice is soaking the pastry. How co
Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial
I have a cake that calls for 4 Tablespoons of brandy. I don't have any brandy in the house, nor any kind of liquor at all (besides maybe red wine vinegar which
Many recipes I have say to 'spoon' the cake mix into the tin. I was just wondering if there is any difference between 'spooning' the mixture in or just pouring
I am making a dairy- and gluten-free cake. What can I use to replace vegetable butter?
How can I incorporate alcohol (rum, in this case) into an existing cake recipe (pumpkin cake, for example)? Can I simply replace the water with rum?
I've been wanting to make a tres leche cake and I have a few cake box mixes at home (yellow cake, spice cake and a chocolate cake). Could I use the yellow cake
I am having difficulty baking a vanilla and chocolate cup-size cake. The ingredients are as follows: 12 (1 ounce) squares semisweet chocolate, chopped 1 cup bu
After cooking a pound cake, should I place it in the freezer or in the refrigerator?
In the case that there isn't an oven; is it possible to make cake on electric cooktop by using basic kitchenware?
My christmas cake has been baked for the correct time as per recipe but the centre has remained soft whilst the outside is hard. Would a period in a microwave f
I am making cupcakes and was wondering if it is okay if you leave the batter out for a couple hours before cooking.
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
Beating of the whites is perfected. When folding in the cake mixture and the egg whites is there a specific technique? I place in about 1/3,
My oven has five rack positions. When baking a cake mix, at what height should the oven rack be placed at? If it helps, I usually bake using two 9" round pans
I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky
If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
I am a beginner in cooking/baking. I have tried a couple of cake and muffin recipes, the simple ones turn into a hard crust after a while. There are good one
Possible Duplicate:How do you make a cake lift equally and minimize doming? Or is it natural for it to happen because the top layer