Cakes

22

it means nothing

After slicing and in dish, pour milk over it.

Chiffon cakes use egg whites

If it has any raising agents in it (including self raising flour), you should cook it immediately after mixing. If it does not, it should be ok in the fridge.

That's difficult to answer because a sponge cake is very light and a pound cake is very dense, so you really need to indicate the size of the cake to get a better answer.

When Charity Fills Penny's locker with 76 dollars full of pennies

Depends on the type of oven.

If it's fan assisted, then it shouldn't matter as the temperature will be same all over the oven.

If not, then it's best to use the lower plate as it will be cooler.

If in doubt. Check the temperature of the different levels of the oven and compare to the recipe.

because Queen Victoria liked a slice of sponge cake with her afternoon tea.

The cake can burn or stick the pan instead of coming out as easily after it is done baking.

of course i ate cuze if ididnt i would be hungry

Fish sticks are pieces of white fish that are pressed into the stick shape and then rolled in breadcrumbs.

A sandwich tin is a type of cake tin, but it is shallower than the tin used to bake a whole cake. Typically if making a sponge you might divide the mixture between two sandwich tins, rather than baking it in one cake tin. This produces two flatter cakes (and reduces the baking time). When cold these two cakes may be 'sandwiched' together (hence the name) with jam and whipped cream to make one taller cream-filled cake. The top would then be dusted with icing sugar.

It ensures that all the layers of a cake to be stacked are the same size and avoids the fiddly and messy need to slice a cake in half horizontally if you want to fill it.

The best way to divide a square cake into 6 pieces would to first cut the cake in half (creating 2 pieces) and cutting each of those 2 pieces into thirds (creating 6 pieces).

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Not very good at all.

You can try, but its not advisable if you can possibly avoid it. Butter gives the cake a far better flavor than margarine does. But more importantly, margarine and butter have different fat percentages, and if you substitute one for another, you are upsetting the ratio of fats, liquid, sugar, and flour, and may adversely affect the taste, texture and structure of the cake.

Either put it in the fridge, and next morning heat it up again or eat it in one day, it will probably be past its sell by if you leave it too long.

HOPE THIS HELPS!

• 2 1/4 cups all purpose flour

• 1 1/3 cups sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup shortening

• 1 cup milk

• 1 teaspoon vanilla

• 2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

That recipe is for 'Easy Cupcakes', the most basic to cook. There are more recipes such as Chocolate Cupcakes, and it also has a 'Holiday and Celebration' part with festive cupcakes.

This depends on what one is measuring. Grams is a weight measure, whereas cups is a volume measure. There will be more cups in 140 grams of feathers than there will be cups in 140 grams of pennies.

You cannot freeze chocolate pudding, and expect it retain its integrity after thawing - as for any milk-based custard.

The ice crystals that formed upon freezing will melt and drain, leaving your pudding separated, cracked and lumpy, and your crust soggy.

Yes.

Yes. You can use a regular white or yellow or vanilla cake. (It is fun if, after baking, you put it in a large - but clean - sand bucket or pail). Use white icing or some marshmallow fluff on top, and sprinkle with crushed and ground up graham crackers. You can add some rock candies or shell candies for effect, too!