You should bake your cake at 160/fan or 180/for an other oven.
The cake needs about 25-35 minutes depending on the size.
No they do not always have to depending on what it is like a cake or pudding Serin Hagernathy
a lot :) As much as you can put in the room
Hey! You need to because it incorparates air into the cake and therefore will make the cake much lighter and fluffier!! It tastes much better when you sift it! Hope this helps!x
Once the batter is cooked, it is no longer "batter" but whatever the product is called that one is baking: cooked pancake batter becomes "pancakes," cooked cake batter becomes "cake," baked cookie batter becomes "cookies," and so forth.
to be safe, 6g
For a typical 2-layer cake (using either 8" or 9" cake pans) you need about 2 1/2 cups of frosting. This will fill the cake and cover the top and sides.
You just need to cook it for longer. (I'm assuming "too small a pan" means the batter is deeper that it is meant to be). If the top starts to brown too much, foil the top of the pan and put it back in the oven until it's cooked.
for cake use a knife put it in,if mixture is on the knife it needs a few minutes more and for meat(for totally cooked) you need a special thermometer
u should give them the cattle cake
If you are using a 2" deep cake pan you would need 13.5 cups of batter.
2 cups of milk
There are so many desserts that do not need to be cooked or baked. A few examples would be strawberry icebox cake, peanut butter pie, chocolate bird eggs nest cookies, Mississippi mud ice cream pie, thin mint truffles, and muddy buddies.