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You will need the basic cake ingredietns (butter, sugar, flour, baking powder / baking soda, eggs, milk, oil, ect.), along with some colored sprinkles or sugar candy pieces to add the rainbow effect. It should be a white cake mix, so that the colors show up the best, too.
Flour, butter, eggs, milk (buttermilk is nice), baking powder, salt
No, there is no need to. The mix has baking powder already in it.
9 eggs. You simply need to take 54, and divide it by 24 to find out by how much you are multiplying the recipe. 2.25. And then multiply the amount of eggs, 4, by 2.25, and thus you reach 9.
The measurement to subsitute applesauce for eggs is 3/4 cup of unsweetened applesauce in exchange per egg. Good luck with your cake!
You can refridgerate between browning and baking but it may affect any crispiness that the browning process may have produced.
If you use self-raising flour then yes. If you use plain flour then you will need to use baking soda or baking powder.
If the question means whether eggs should be beaten to break up the yolks before adding the eggs to the rest of the ingredients - that is often a good technique that prevents possible lumps in the batter, but it is not always necessary. On the other hand, if the question means whether several eggs need to be mixed together with each other before adding them to the other ingredients - No, individual eggs do not need to be combined before adding them to other ingredients. In fact, many cake recipes specifically call for each egg to be added separately.
You should probably begin baking early in the week (Monday or Tuesday) and then freeze the cakes so that they stay. To ice or decorate them, you should begin and Friday.
For a belgian waffle recipe baking power is very needed and should be used. the correct amount for 4 inch belgian waffles is about 2 teaspoons of baking powder and you should cook them for about 13 minutes
Yes, you will need to scramble eggs constantly during cooking.