I'd like to make a red colored cake for my red-head daughter's first birthday, and I would like a non-beet alternative way to dye it red. I've made red velvet c
I usually use pineapple juice or apple juice while preparing a cake instead of milk. However some juices sound heavy in a cake, for ex. mango juice. What will
I believe it's density but I'm not sure. What make cheesecake a NY style? Is there different ingredients. Some people call their recipe NY Cheesecake and they a
I have this delicious recipe for flourless almond cake: 1 1/2 cups whole almonds, toasted 4 large eggs, at room temperature, separated 1/2 cup honey 1
I made some molten cakes the other day, using this recipe from Betty Crocker. However, it is very "cakey." The molten cakes I've had before in restaurants have
I'm wanting to make a layer cake for a birthday WITHOUT food coloring. Specifically, I'm wanting to make red and blue. Could I add raspberry juice or puree to a
I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for butterc
Can I substitute light or dark brown sugar instead of white sugar in making fruitcake?
I would like to know if replacing treacle with molasses in my fruit cakes will change the texture of the cake and how much molasses can I use in a 2.5 kg. of ba
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
This is the "Cook's Choice, Better Baker Edible Bowl Maker" which I received as a gift. Now the idea appears clever enough, but everything I try to do with i
I've had an Xbox cake made for my son, but they made it white and I wanted it black. It can't be remade, because it's too late. Can I do anything to dye it bla
I'm going to bake this cake: http://www.epicurious.com/recipes/food/views/French-Yogurt-Cake-395471 and was wondering what sort of vegetable oil (canola etc) I
Is there a good rule of thumb for adjusting temp and time when using batter from a cake recipe in cupcakes, especially very small bite size cu
My friends and I had this idea while drunk one night, to create a big batch of small cakes shaped like LEGO bricks and interlock them into a larger, round cake.
Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
I have a beer cake recipe which I've successfully cooked once. Since then, I've had a new oven and just tried to bake it again. It wasn't entirely successful.
I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot
What ingredients were used in cake before the invention of any factory produced or processed foods such as refined sugars? Does anyone know where I could find h
My friend is from New Zealand and us asking for a white sponge cake. Is that the same as a white cake in the U.S.? or does she really mean sponge cake?