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Type of cake and list of ingredients would be needed. Possibly an acid causing a chemical change in something. Bananas or apples could darken the batter.
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∙ 14y ago
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How do you make a cake made with cola?
Most cake mixes call for water. Simply substitute cola for water when mixing the batter. I tried this with a chocolate cake mix once and it was delicious!
What makes a cake fall in the center?
While baking, the cake expands. This is due to the moisture in the batter heating up, and turning into steam. The steam expands and tries to rise. This causes the cake to puff up and rise, too. When the cake cools, or the steam escapes, the cake will fall as there is nothing to push it and expand it anymore.
How do you fold a batter in a cake?
You take your soft spatula thing and go under part of the batter and then lightly fold it over. Not too much or it will just be mixing
How does over mixing and under mixing affect sponge cake to muffin?
how does over mixing and under mixing affect butter cake
What are the three main goals of mixing cake batter?
mix all of the chunks out don't over mix and don't under mix
Will adding a teaspoon of vanilla to cake batter make the cake more moist?
definitely not, it adds vanilla flavor. you should put one pudding cup into 1 batter of cake mix. that's what i do and it comes out awesome. i mix all wet ingredients first then add dry slowly while mixing, i mix it for about 2 minutes and then add the pudding and mix well. hope this works out for you.
Does the amount of time you mix cake batter affect the density of the cake?
Yes. Over-mixing the batter can deflate air bubbles. It can also create heat, altering the way the ingredients are an how they will then react to more heat in the oven. This can result in a flat, dry, or dense cake. If you whip the batter too much, and air gets added in, the cake will then rise and either be light and fluffy or will pop.
What causes holes in cake?
Air bubbles formed in the batter while mixing. While the cake baked, those air bubbles expanded as steam and escaped, leaving behind a hole in the baked cake.
Can cake grow and develop?
Not really, no. It does change a bit from batter to cake while baking, but beyond that it does not grow or develop.
What keeps batter from mixing if you take out the dividers in a checkerboard cake?
If you gently lift the dividers straight up, without stirring the batter, it will stay in place because of its thickness. Cake batter tends to be a rather thick consistency, so it's really quite easy to keep the two colors from blending.
Can you add frozen berries to a regualr cake mix?
The berries should be completely defrosted and drained of excess juice before folding (gently stirring) them into the cake batter. They should not be added until just before turning the batter into the baking pans.
Which is heavier is it th cake or the ingredients of making a cake?
Without doing the actual laboratory testing, I will suggest that the batter weighs more than the baked cake. The logic is that the liquid batter undergoes chemical reactions releasing moisture and some gases while it bakes. The liquid batter becomes a solid (sort of) cake by loosing some of the liquid content in the heat of the oven. So, batter minus moisture equals cake; you remove less from the oven than you put in the oven. The difference is wafting in the air as aroma of fresh baked cake.
