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What else can I help you with?
When you frost your cake why does the top of the cake come off and gets mixed in the frosting?
That should not happen, and it does not need to happen. This probably occurs because the cake is either too dry, too crumbly / weak, or you are pressing and spreading the icing around too hard.
How can I effectively moisten a dry cake after icing?
To effectively moisten a dry cake after icing, you can brush the cake with a simple syrup or a flavored syrup. This will add moisture to the cake without affecting the icing on top.
What makes a pound cake crust on top hard and separates from cake?
A pound cake's crust can become hard and separate from the cake due to several factors, including overmixing the batter, which can lead to excess gluten development, or baking at too high a temperature, causing the outer layer to dry out. Additionally, insufficient moisture or fat in the recipe can contribute to a tough crust. Lastly, if the cake is not properly cooled before removal from the pan, steam may escape, leading to a hardened crust that detaches from the soft interior.
Lbi Pound Cake?
Ingredients1 Frozen pound cake (16 1 sm Can peach slices in heavyserving size) -syrup, drained 1 sm Jar raspberry preserves Whipped creamSlice the pound cake lengthwise into three layers (ie. first slice off the top, then the bottom). Spread the raspberry preserves in between the 3 layers, and re-assemble the pound cake. Cut the cake in half, and re-freeze one half. Slice the rest into 8 pieces (each piece should have 3 layers with preserves in between). Place a peach slice on top of each piece and top with a dollop of whipped cream.
How do you measure flour for cake making?
you get a dry measuring cup, scoop and then get a straight level surface like a knife and swip the top off the dry measuring cup
How do you measure cake flour for cake use?
Use a dry measuring cup, and level each one off at the top with a smooth edge so that it is exactly level.
What cake would you use for a 5 tiered stacked wedding cake Red velvet or Red velvet pound cake?
Because the lower layers of a 5-tiered cake must support the weight of the higher layers, a Red Velvet pound cake would be much better than a simple Red Velvet cake. In any tiered or stacked cake, you need to use appropriate rods inside each layer except the very top. Each layer must also rest on a cake circle (a cardboard or plastic disk or plate,) which can be disguised by frosting, coconut or icing decorations.
How do you make a wet cake?
A "wet cake" as a specific desert is a type of cake from Argentina (Torta Morjada) and other Latin American countries in which a cake is soaked in syrup after cooking. A traditional recipe would call for the cake to be served in a shallow bowl filled with a dulce de leche and/or heavy cream (sometimes with fruit), thereby ensuring the bottom of the cake gets soaked by the syrup and the top remains dry. The cake is then cut and served and additional syrup may be poured on top of the cake as desired. Otherwise, in a general sense, calling a cake wet could indicate that it is undercooked.
What are some easy dessert recipes you could prepare for Easter dinner?
There are several easy desserts. One of the easiest is to serve fruit. It can be canned or fresh. You can top it with whipped cream or serve it over a pound cake you bought. Triffle makes a pretty dessert that's also easy. You can buy a plain cake (white cake or pound cake) and cut it into cubes. They buy or make your favorite pudding (vanilla works best). They pick your favorite jam. In a tall sided bowl (clear so you can see the layers), layer the cake, then the jam, then the pudding until you've used it all up. You can top with whipped cream if you like.
What is cake icing?
Cake Icing is a mixture of butter, sugar and flavouring you put on top of a cake.
What does upside down cake taste like?
It tastes like regualr cake, and the only differences would be type of cake (pound, vanilla, chocolate, coconut, carrot, ect.) or added ingredeints. For example, pineapple upside down cake is very popular. That would taste like a sweet vanilla cake with icing and pineapple. Ive never understood why fruit layered in the bottom of a cake tin and then tipped out when cooked so that the fruit is on the top, is called upside down cake. Because you could cook it with the fruit on top, I have many times, and it makes littlle difference. Of course it could be that it was invented in Australia !!
Difference between pound cake and shortened cake?
Pound cake is a rich, dense cake, not too sweet, so named because it was once made with a pound of butter, pound of flour, pound of sugar. It is made like a cake, by mixing the ingredients well to make a smooth batter. It is baked in a cake pan. The eggs and butter make it yellow. Pound cake stands on its own and requires no icing or accompaniment. Shortcake is a rich ("short"), slightly sweet biscuit. It is made like a drop biscuit, by cutting fat into the dry ingredients and then mixing the wet ingredients into the dry ingredients only until the dry ingredients are moistened, without overworking the dough. It is shaped by dropping spoonfuls onto a baking sheet, rolling out and cutting into shapes, or fitting into a cake pan. It is paler in color than pound cake, containing less butter and fewer eggs. I think shortcake is usually meant to be served with something else, like berries and cream. Sometimes grocery stores sell something they call shortcake, meant to be served with berries, that is really sponge cake. Sponge cake is a light, spongy, yellow cake leavened with lots of eggs and no other fat. Real shortcake is so easy and quick to make that you should never bother with this stale cellophane-wrapped stuff! There is a good shortcake recipe in the original Joy of Cooking, and another good one (the one I use) in the Better Homes and Gardens cookbook. Berry season is coming on so start practicing, now! First prepare (slice or mash) and sugar the berries, and let them stand (juices will flow) while you get the shortcake ready to bake. Cut the fat into the flour/sugar in your Cuisinart. Combine the wet ingredients in another bowl. Butter the pan. Chill the cream and bowl and beaters in the fridge. Do all this before dinner. Then, 15 minutes before you want to serve dessert, preheat the oven (the temp is high, 400 or 450), quickly mix wet into dry ingredients, put dough in pan or on baking sheet, pop in oven. While the shortcake is baking, whip and slightly sweeten the cream. Split the still-hot shortcake, spoon juicy berries over the bottom layer, top with whipped cream, add the second layer of cake, top that with whipped cream and a few juicy berries, and serve IMMEDIATELY. Small individual cakes (dough is an inch thick, cut into rounds with a glass) work better than one large one because you can get the dessert to the dessert eater quickly, while the components are still hot and cold. And cutting a large shortcake layered with berries and whipped cream is kind of a mess.
