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Spreading out the hot carrot cake increases the surface area of the carrot cake. When more of the carrot cake comes into contact with the surrounding air, more heat can travel from the carrot cake to the surrounding air. In this way, the carrot cake cools faster.(This is the exact answer! Did lots of research to find this much information!)
You have to add about 3 puddings to make a cake mix moist.
It does not. While you can tightly wrap and freeze most any cake (even after you've decorated it), and it will be good for months, the cake will not be any more moist than the day you wrapped it.
To make the chocolate cake more moist u can either put more water in or less rice flour. It depends how you want it to taste like. But i recommend to use less water.
Yes, but it would make more sense saying 'The boy didn't want any of the carrot cake'.
Yes. Whenever I make a cake that calls for water, I always replace the water with milk. This makes for a more moist cake. You can add oil, but that can be tricky because you don't want to end up with an oily sheen on your cake. I would start by substituting milk for any water in the recipe, and see if you notice a difference.
The primary use for eggs is to act as a binding agent. They hold the cake together once it has been baked, so it does not crumble or fall apart too easily. They also add a glossy finish to the cake, make it smooth and moist, and add flavor.
Carrot cake is not much different to normall cake. its like saying is a banana cake healthy. its only flavouring that makes it carrot cake a carrot cake. the amount of carrot in a carrot cake is very little and there is only a few gratings in the cake its self so carrot cake isn't good for you
You can, but since fondant is used mainly for its smooth appearance and not used as a 'solo frosting', you first need to ice the cake with a cream cheese frosting, which is the more commonly used frosting for carrot cakes. The fondant can then be added on top of that for decorating purposes if you like.
Moisture for a cake comes from a few sources (though it can vary a little per exact cake recipe). Some of those sources are... * Eggs * Water * Milk / cream * Oil * Butter / margarine
Yes, because spreading out the carrot cake increases the surface area. The cake is hotter than the surrounding air. If the cake has a larger surface area, that means that more of it is touching the cooler air so the cake will then cool down faster.