0
It depends on the eact cake recipe. Often, there will be a slightly higher amount of dry ingredients as opposed to wet ingredients. The dry ingredients can usually dissolve in lesser amounts of liquid. Also, solid ingredients like butter or lard are not techinically "liquids", but they act as liquids during baking.
Wiki User
∙ 14y ago
Add your answer:
Earn +20 pts
Why do you use liquid in cakes?
The liquids used in cakes (eggs, water, butter, oil, ect.) are there to help create a batter with the dry ingredients. Once baked, it forms the cake.
What is put into cakes?
Most cake recipes have the same basic ingredients; dry ingredients flour, sugar, baking powder, a pinch of salt; and wet ingredients water or milk, eggs, and often vanilla extract. These ingredients will make a yellow cake; for a white cake, egg whites are used instead of whole eggs; for chocolate cake, chocolate is added in solid, powder, or liquid form. There are thousands of variations of other ingredients such as fruits, nuts, honey or molasses, alcoholic beverages, candies, etc. See the links below for some basic cake recipes.
How do you make cake mix?
To make your own cake mix just combine the dry ingredients from your recipe and put them in an airtight container. Then when you want to make the cake add the wet ingredients and mix and bake.
What is whisked cake baking?
A cake that is made by blending the ingredients together with electric beaters or a hand whisk could be called a 'whisked' cake. Cakes made by this method usually have a runnier batter and more liquid ingredients - more milk, eggs or oil instead of butter. Whisked cakes are quick and convenient to prepare and there is relatively little mess - one bowl, a whisk and a spatula. That is why packet cake mixes are prepared using this method - the dry ingredients are mixed for you in advance and all you have to do is add the wet ingredients and whisk them together.
How well should you mix liquid ingredients with dry ingredients when using the muffin method of mixing?
a baker
Make a well and add liquid ingredients?
In this method, the combined dry ingredients are heaped on the work surface, and one makes a depression like a small bowl in the middle of the heap. Liquid ingredients (usually eggs) are placed in the depression, and combined with the dry ingredients with the hands. Draw dry ingredients up from the sides of the heap over the eggs, stir with fingers and repeat.
Is cake a suspension?
Yes, it is both a solution and a suspension, the dry ingredients suspended in the wet solution.
Steep cooking term?
to allow dry ingredients, such as coffee, tea, or spices, to soak in a liquid until the liquid takes on the flavoring of the dry ingredient.
Can you use chromatography to get lumps out of cake mix?
Chromatography is not an appropriate means of getting lumps out of cake mix. You should use a sifter or sieve to get lumps out of a dry cake mix. After liquid ingredients are added, you should use a whisk, a hand mixer or an electric mixer to break up any lumps.
Why do cakes have to have all the ingredients that it says on the box?
Ingredients are very important in a cake. Most importantly they determine the flavor of the cake. The amount of wet vs. dry ingredients will also determine the consistency of the cake (dense or light / airy, and also moist or dry / crumbly).
What is liquid in baking?
In baking the dry ingredients are: the flour, sugar, baking powder etc. The wet ingredients are: the milk or water, eggs, oil or butter etc. The wet ingredients can also be called the liquid.
How long can an unbaked cake be stored in the refrigerator before baking it?
Not very long at all. The baking powder that is in it works two ways. It reacts with the liquid to cause it to rise and with the heat of the oven. Once liquid is added to the dry ingredients, it starts working. It only does this once and if it's not in the oven, it will be sort of like a cake falling when you are baking it. The cake should still rise in the oven, but it will not be as much and possible not evenly.
