This tradition has murky origins, but some believe it can be traced back to the ancient Greeks. They would put candles on round, moon-shaped cakes to pay tribute to the moon goddess, Artemis, with the glow of the candles symbolizing moonlight.
Many ancient cultures also believed that smoke could carry prayers up to the heavens, which could be the basis for why many people make a wish before blowing out their candles.
When it comes to baking cakes it's all about capturing air into the mixture, and an even amount of ingredients to give a great flavour. Diving the flour and folding it into the mixture and using an electric mixer add air into the mixture and creams the butter to give a better flavour. So poor quality cakes have an un even ratio of ingredients, and they won't have had the right techniques to add air to the mixture. Also sunken cakes are due to lack of air, hot air rises, so by adding it to the mixture means the cake will rise more. Temperature is a key thing, if the temperature is too high it will toast the outside and the inside of the cake will be uncooked or soggy, so a lower temperature and longer time to cook allows the cake to cook though and for the air to rise making the perfect cake. Ginger boyzz
ONE IF THE MAIN REASON FOR A POOR CAKE IS THAT PEOPLE TEND TO OVER MIX IT TO A RUNNY CONSISTENCY TH BST WAY TO KEEP A CAKE FROM FALLING APART IS TO KEEP IT TO THE CONSISTENCY OF PANCAKE BATTER
1 gallon = 4 quarts
1 quart = 4 cups
1 quart = 2 pints
1 pint = 2 cups
1 cup = 8 ounces
1 cup = 48 teaspoons
12 tablespoons = Â¾ cup
10 tablespoons = 5/8 cup
8 tablespoons = Â½ cup
6 tablespoons = 3/8 cup
4 tablespoons = Â¼ cup
2 tablespoons = 1/8 cup (1 ounce)
1 tablespoon = 1/16 cup
1 tablespoon = 1/2 ounce (16 dashes)
1 tablespoon = 3 teaspoons
1 teaspoon = 1/6 ounce (5-1/3 dashes)
1 dash = 1/32 ounce
Algebraic Steps / Dimensional Analysis Formula 1 c*16 tablespoons
1 c=16 tablespoons
1 cup = 16 tbsp
1 tbsp = 0.06 cup
It is possible to make a really nice cake with only five ingredients: flour, sugar, milk, eggs, and some flavoring of your choice, probably either vanilla extract or baker's chocolate. More complicated cakes are also possible, of course, but even five ingredients works quite well. You will need to consult a cook book for a specific recipe that contains those ingredients.
The above ideas are great, but the flour "must" be self-rising, self-rising flour comes with the leavening agent added to the flour already, although for cakes, generally self-rising flour does not contain enough leavening agent to make the cake rise very well alone. The next issue is that the cake may turn out with a "tough" texture as the ingredients listed above does not include some type of "fat", milk alone is not enough. Most cake recipes will call for Butter, Shortening (such as Crisco) or vegetable oil. I have been baking and cooking for nearly 30 years and yet have found a recipe (at least a good one) that contains any less than 7 ingredients for a cake, those are:
5. Baking Powder
7. Flavoring Extract
Good Luck and Happy Eating
A Filipino traditional Holiday Sweet. See the link below.
Cassava is made from Yucca root. The root is ground into a flour. Yucca root is good for the joints and arthritic pain.
1/4 cup. 16 tablespoons in a cup.
Yes, miracle whip is just a little sweeter than mayo. But it's still yummy.
The reason that the cake forms a dome on top is that the sides cook faster than the middle, so when the middle cooks, there's nowhere for it to to go but up. You can lower the baking tempterature and bake for a slightly longer time. I usually bake at 325 F until the cake tests done.
You can put an upside-down flower nail into the center of the cake. Spray it with nonstick cooking spray first, put it in the pan, and then pour the batter in. It will act as a heating core and help the middle cook a little faster. When you turn the cake out of the pan, remove the flower nail carefully---it will be very hot. It leaves a small hole in the cake, invisible once it's frosted.
You can also use bake even strips. They're fabric strips that you soak in water and then fasten around the outside of the pan before putting the cake in the oven. I've never tried them though. The flower nail method works well for me.
Wrapping wet strips of clean cotton fabric around the outside of the cake pan works very well in preventing domed cake tops. Synthetic fabrics should NOT be used, as they can melt or give off unpleasant odors at baking temperatures. Strips of old T-shirts, torn bed linens or twisted gauze all work well. The strips should be thoroughly wet, wrung gently, then secured around the cake pan before pouring in the batter. Be careful to tuck in the ends of strips so they do not hang loose or touch hot elements.
this is correct but remember cloth catches on fire
They are essentially the same thing. A cake is just what is the result of baking cake mix. Each is about euqally as unhealthy for you as the other is.
Depends on the size of the cake. When I'm making a cake I use one box for one tier. The sizes are on the back of the box. If using round cake pans they show two cakes but they're not very thick cakes. Tiers are usually at least 3" thick. The cakes are usually only 1-2" baked (2 - 9" rounds)
My advice is to google (Wilton.com has a good size chart) how many boxes per pan you need for the size cake you're trying to make.
I have used that cake mix before for a 4 tier round cake. I used a thread to split both cakes in half and cooled them down. I then put one of the tops of the cake facing down on the plate and began layering and filling.
First. you get a fork. then you scoop up some cake. then you put it in your mouth. then you release the fork from your mouth. chew. and swallow. Good luck!
2-3 boxes, depending on how deep the pans are. You should probably use 3, but you won't need all the batter.
The fine powder used to make cake batter is called "flour."
Beating egg whites until a thick peak forms is ideal when making angel food cake as the egg is the leavener in the recipe. For meringue, it is what makes the meringue hold its form and not become watery and runny.
yes, cake batter can be beaten with a whisk, spoon, fork or spatula, or any other convenient utensil.
If you're talking about dividing the batter into pans then it easiest the pour the batter right from the bowl into the pans. Make sure the the batter is at the same level in each pan so that the cakes rise to the same level. And if one is slightly bigger than the other than you can always cut scraps off of it.
Then again if you're dividing batter into muffin tins to make cupcakes, it's better to use 2 soup spoons (one to scoop and one to be help under the first to catch any drops that may fall) or an ice cream scoop. Hope this helped
It is cake that has spoiled and gone bad. This cna be for a number of reasons. Mold coould have begun to grow. Also, the fluffy-ness in cake decreases as soon as it is not baking any more. As the days pass, this will result in the hardening of the cake, making it sour and firm and not good to eat.
Food coloring is non-toxic and contains absolutely no taste, perfect for coloring up a meal. Food coloring works in almost everything. Cake batter, waffle mix, pancakes, eggs, any of those are perfect for brightening up a meal with food coloring!
There are a number of recipes for "Thomas the Tank Engine and Friends Cake" posted on the Internet. Most seem to be baked in special train-shaped cake molds (pans.) The best way to find the most suitable recipe would be to "Google" the words "thomas and friends cake".
No, cocoa does not contain sugar.
A product labeled "Hot Cocoa Mix" or "Hot Chocolate Mix" would contain sugar.
That name is lost in pre-history. Bread and cakes were some of the earliest forms of prepared food, and have been around for over 10,000 years.
Cupcakes have more calories than cookies.
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