generally 350 degrees
All you have to do is pour the cake batter into the cake pan and cook it in the oven according to the time and temperature that the recipe specifies.
A cake can only cook if it is in an oven. And a thicker cake would take longer to cook than the thin cake would.
If a cake recipe states it will need to cook for a set time at a set temperature, the time required may be shortened by raising the temperature. This will only work if the original recipe is designed for a deep cake and the cake is instead put into a shallower but larger tin. This allows the mix to get heated through quicker, and therefore cook quicker. The temperature and time cannot be simply doubled and halved. You will need to experiment and check during the cooking. For example, a recipe for a single deep cake can be cooked more quickly if two shallow tins are used, (or a large shallow square or rectangular cake can be cut in half to make two equal cake layers) and then the cakes can be sandwiched together with filling.
The same temperature as a single batch; it will take longer to cook. Make sure to keep an eye on it so it doesn't burn :)
They will cook a little, but not that much.
The Victorians used to cook cakes over a stove with an open fire. The fire was either powered by wood, coal and carcoal and a bellow was used to keep a level cooking temperature.
the tempEratuRe for orange cake should 600 Fahrenheit.
You cannot cook an egg at room temperature.
Just pour the batter into a baking pan and cook it as one cake.
Cookies, and some types of cake such as fruit cake.
no cuz cupcake are alot smaller so they cook for about 11- 13 mins and that for a rack of 24 cup cAKES
Yes.