Chiffon cakes use egg whites

If the cake is circular cut from one side across the top through the middle to the other side. Either cut across halfway between the top and bottom of the cake, then cut at right-angles to the line to make a cross. Then cut across the cake halfway between the arms of the cake, then half way between the other tow arms of the original cross. The cuts will look like spokes in a wheel. Or, if you don't make the first cut, do all the other cuts and then cut between the lines again to divide the existing pieces in half.

A Square cake is easier. Halfway across one side of the cake cut across the middle of the cake from top to bottom. Cut across the cake halfway between the first cut and the outside edge of the cake, parallel to the first cut. Do the same to the other half. Turn the cake a quarter turn. Make the same 3 cuts at right-angles to the original cuts. The cake should have a checkerboard pattern with 16 squares.

No - in the process of making the pancakes you mix the ingredients irreversibly - especially the eggs, which you can't un-break. When you cook them, they undergo irreversible chemical changes as well.

the diffewrence is that pound cake is thicker and has more moistness to it and sponge cake is kinda dry. it really depends on how you make it. but really,the pound cake is better

There are a few ways to tell that a cake is done or a factor that it mgiht be done.

1. Does it look visibily liquidy or still like batter? (If yes, keep baking. If no, see next step.)

2. Have you followed the instruction on the box or recipe for baking time, give or take 5 to 10 minutes? (If no, keep baking. If yes, see next step.)

3. Using a toothpick, poke a part of the cake. Check to see if the toothpick comes out clean. If it does, try another spot. If it comes out with batter on it, the cake is not done. (If all places tested come out clean, the cake is done.)

There are 4 main methods of making cakes - I don't know of a fifth method.

1. The Rubbing-In Method - The fat is rubbed into the flour. Then the other dry ingredients are added, followed by the wet ingredients like eggs, milk and oil.

2. The Creaming Method - The butter and sugar are first worked together in a mixing bowl until they are light and fluffy. Then the eggs are added, followed by the flour.

3. The Sponge Cake Method - The eggs and sugar are whisked together until light and creamy, and the flour is then lightly folded in.

4. The Melting Method - The fat is melted, along with any syrup, sugar or treacle in the recipe (this method is often used for gingerbread.) Then add the flour, followed by the beaten eggs and milk.

it is about 1 and 1/2 cups of flour. To get this answer you need to do a conversion rate from grams to lbs and then from lbs to cups. We start with 175 grams: there are 454 grams to 1 lb. We need to divide 175 by 454. Then we know that there are 4 cups of flour to every pound. Therefore we multiply our answer by 4 and we get about 1 and 1/2 cup.

Cake decorating is one of those oft-ignored culinary arts. Although the sight of a beautifully decorated cake delights almost everyone, most people are not aware of the long and intricate history of cake decorating. Cake decorating indeed has a long and colored history. Here is a brief overview of the history of cake decorating. The Roots of Cake Decorating What are the origins of cake decorating? Compared to other forms of food preparation, cake decorating is actually one of the newer culinary arts. Cake decorating can be traced back to the mid-17th century. This is around the same time, probably not coincidentally, that cake pans made their first appearance in domestic kitchens across Northeastern Europe. Beginning in the mid-17th century, cake decorating gained widespread popularity as a way to create elaborate desserts that were used as displays during the feasts and banquets of the wealthiest aristocracy. However, these were mainly used as display pieces. The Mid-19th Century Brings Cake Decorating to the Forefront The history of cake decorating, as we know it today truly got its start in the mid-19th century. This coincides with the period in which the French began to serve the dessert as a completely separate sweet course that was served at the very end of the meal. This is the time in which decorated desserts, namely cakes, began to appear on banquet tables with some kind of regularity. The Development of Temperature-Controlled Ovens Changes Everything In the 1840s, there was an important development in kitchen and cooking technology: the temperature controlled oven. This, of course, made baking much more pleasant and convenient. During this period, cake baking became easier and thus more popular. However, during this period, most cake decorating consisted of the elaborate and difficult old English method, which generally consisted of decorating with dimensional over piping. The cakes would generally be covered in rolled fondant, and the borders would be intricately over piped. Another important development during this same period is the introduction of baking powder and baking soda. This, of course, also makes baking cakes much easier. The Wilton Method Arrives in the Early 20th Century Around 1929, a business known as Wilton Enterprises began to advertise its own cake decorating classes. Their classes were advertised to enterprising chefs, caterers and other gourmands with an interest in baking and cake decorating. The cake decorating classes took off and became a great success among bakers and chefs. In 1947, the Wilton's began to develop and promote their own line of baking and cake decorating products. Wilton enterprises made a great splash, and by the 1960s, the so-called Wilton Method became a stand-by method of cake decoration. In 1983, the Wilton Company merged with the Copco kitchenware company. Then, in 1991, the company merged again with Rowoco, who changed the name of the company to Wilton Industries. The Lambeth Method Becomes Another Popular Decorating Method A few years after the Wilton school came into existence, Joseph Lambeth published a book that would become a classic of cake decorating. The book was known as The Lambeth Method of Cake Decoration and Practical Pastries. The book became widely popular with budding cake decorators, bakers and other gourmands. The book contained real step-by-step instructions and clear, oversized drawings and photographs that showed readers how the Lambeth Method of cake decorating was constructed. The International Cake Exploration Society Come Onto the Scene In 1976, a new organization known as the International Cake Exploration Society in Michigan came into the cake decorating scene. The organization is still active, and meets each year during their annual conventions.

THIS INFO CAME FROM: http://www.cakedecoratingart.com/articles/a-short-history-of-cake-decorating/

using the whisking method...you can make Swiss rolls, flan cases, bases for gateaux and sponge cakes. This method usually creates light and fluffy cakes

xx much love xx

Applesauce can be used in a diabetic cake recipe. Although the specifics differ from person to person, it is ultimately up to the person who wishes to make the cake to look at the ingredients and decide if it is correct for them.

30 tsp

1 cup = 48 teaspoons

1 teaspoon = 0.02 cup

No, your cake will be dry and terrible. You can substitute another ground nut.

this website does not have this information yet be my guess and type the correct answer but the reason seeing this is because you don't know what it is Sorry!

Generally 9" . In some countries the preferable size is 8" as well.

Probably, but canned cream is sometimes aerated; if this is the case, you need to whip the heavy cream before using it as a substitute.

250 grams / 85 grams/cup = 2.94 cups

it would be 3.

Baking a cake is a chemical property because it is going from dough to cake or batter to cake.

Cake batter is generally made my first mixing dry ingredients (commonly flour, salt, sugar, baking poweder, baking soda, cocoa powder, ect.) and then adding in the wet ingredients (water, eggs, milk, butter, oil, ect.) and then beating or mixing until you create the right consistency, which would be called the cake batter.

You can use several different leavening agents for biscuits such as baking soda. Another option is active dry yeast.

A cup of general purpose flour weights 5.1-oz. Depending on the type of flour it takes about 4 cups to make about a two pound loaf of bread. Therefore it takes 20.4-oz of flour to make one loaf of bread. You will get a little less than 4 loafs of bread from a 5-lb bag of flour.

A cake can become dry and fragile (not hold together well) if it is not moist enough and if it lacks proper bonding during baking. This type of bonding that holds the cake together usually comes from eggs and a little bit from butter, milk, margerine, or shortening. Water (along with all other liquids) will make the cake moist and not dry.

I think it's used for flavor and moist-ness, and also so the cake won't stick as much to the pan.

Proper nutrition must be observed all the time because it is vital in maintaining optimal health. Our bodies need it in order to function properly, so we need to make sure that the nutrients we get from the food we eat will help us maintain a healthy body and help us sustain a long life. One misconception people make about nutrition is that for something to be nutritious, it should not be delicious; and, conversely, delicious food may not be nutritious. This belief is what causes people to think that cakes are an indulgent and decadent dessert with little to no health benefits. Cakes can be made using flour and fruits as filling; margarine or butter for that rich and creamy taste; sugar to enhance its sweetness and appeal to kids; liquid for mixing, eggs as a binder; leavening, for the dough to rise; and frosting, for added aesthetic appeal. By knowing these major ingredients, we can then get an idea of what nutrition a slice of cake has in store for us. Carbohydrates for Energy With the flour and the sugar present in cakes, it can provide much needed carbohydrates. Carbohydrates are energy-giving foods that keep us alert for longer periods of time. Carbohydrates, especially those from glucose sub-units, are what the brain needs for energy. Fiber for Digestion Fruits like pineapple, carrots and apples, are just some of the fruits that can be incorporated in the filling or the body of the cake. These fruits, aside from their natural sweetness, also help us get the fiber we need for better digestion. Bananas, which have these fibers, too, can help promote growth of good bacteria in our intestines--for combating bad bacteria and restoring balance to our digestive rhythm. Fats for Warmth and Energy Cake is an excellent source of fats and oils through its shortening and frosting. These fats in cakes are needed, albeit in small amounts, for body energy and a source for body heat for the winter or cold months. Proteins for Body-building Cake also contains protein nutrients from the eggs that are used as a binder for all ingredients. Cakes typically also contain milk, which also has proteins that provide us with the needed nutrients for strong bones and muscles. Milk also contains the needed minerals like calcium, for us to have strong bones and teeth. For cakes with real fruits in them, they have intact vitamins from fruits like pineapples, apples and berries, which can help fight diseases and strengthen our immune system. Serotonin and Endorphin Levels Cakes that come frosted with chocolates or nuts increase the serotonin and endorphin levels in the body. This literally makes us happy. This helps promote better ways of living and is great for managing anxiety. With the nutrition behind a piece of cake, there is no reason to blame it for unwanted curves. Remember to have control over what we eat and get all the necessary nutrients.

it HAS TO BE at least 1 inch tall or it is not a cupcake. i repeat, HAS TO BE. i have hosted various cupcake parties and my guests measure and if it is not at least a full inch, they will not be coming back next time.