For making cake pops, you should use about 1 cup of frosting for every 1.5 to 2 cups of crumbled cake.
It depends on what frosting it is and how much you put. The frosting can't be to thin. It would be better to use thick frosting. In some cases, royal icing.
i would say yes but to make it look good you want to first crumb coat it so what you do is simply add a very thin layer of frosting and refrigerate then take it out and frost it its better this way it helps for crumbs not to come off and it looks OS much nicer either that or buy fondant add a very small layer of frosting to your cake and put the fondant and it looks very nice that is actually what bakers do Let me know if this helped you out =)
Yes. I freeze all my cakes before frosting them if I have time. Freezing the cake keeps the icing stiffer and much easier to spread, and it also makes stacking the layers easier because they are not as easy to break.
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.
The ready to use stuff is about 3.00-3.50 for each but will only do a smaller cake, if it's a sheet you will need 2. It costs about the same to make it from scratch.
Circumference is what you use when finding the area of a circle.
No, it is not necessary to have a highly dense wedding cake if it has a great deal of decorations. Example: The wedding cake can be made as a normal cake; carrot cake, etc., and on the semi-soft icing the baker can put frosting flowers on it, but live flowers are also very popular and do not weight that much. If the decorations are elaborate and fairly weighty then it is the hardness of the icing that will support the decorations.
you get 9 billion exp when you make a cake
You can use a spoon to remove the extra nutmeg if you have just dropped it in. Otherwise, it will just add flavor to the cake. If you are planning to frost the cake, avoid a flavored frosting.
a lot
One reason a cake was overflow/ burst/ explode is that too much baking powder has been added :)
Several factors can contribute to making a cake crumbly, including overmixing the batter, using too much flour, or baking the cake for too long. These factors can lead to a dry and crumbly texture in the finished cake.