Cakes

The cake is dessert, so it is cut after dinner.

Sugar generally just affects the taste of the cake, not really the look. Brown sugar may darken the batter slightly, but not by very much at all.

A pan spray isn't always necessary , especially in the case of coated pans ( Teflon , etc..). It is a good idea to coat it anyway , in order to minimize the risk of it sticking , especially with something like an upside down pineapple cake ! the sugars in many cakes can cause some sticking , even with a coated pan .

Although you don't HAVE to, letting a cake chill in the freezer for an hour or so will make it much easier to cut into layers. You want it to be only partially frozen, not frozen hard, to let it slice evenly without crumbling.

The website "Gluten.net" has gluten free cakes, breads and other products.

GFLife.com has a really good muffin mix that can be used to make cake! The guest at my party had no idea it was gluten free! They loved it!

It depends on whether the cake was made with milk and butter or not. Most cakes use milk and butter but there are some that don't. Also, you may substitute milk for water or juice and butter for olive, canola or vegetable oil.

Check the date on your baking soda, it might be old. To test baking soda's effectiveness: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately.

Wax paper could be used, but the wax can melt. One usually "greases" a pan with butter, margarine or oil, and a lightdusting of raw flour.

It is a cake, of course! That's why it's called Jaffa CAKE.

Despite the fact that the answers above says it's a cake and it has the name cake in it, It is still classed as a biscuit. First, Jaffa Cakes have a biscuit material ontop with just a coating inside of it which only makes it taste soft, also they are find it biscuit iles in Asda, Tesco etc, Therefore it has to be a biscuit. Their features are simmaler to a biscuits so I'm sure you would know.

Under UK law, no Value Added Tax (VAT) is charged on biscuits and cakes --- they are "zero rated". Chocolate covered biscuits, however, are subject to VAT. McVities classed its Jaffa Cakes as cakes, but in 1991, this was challenged by Her Majesty's Customs and Excise and the case ended up before the courts.[8] This may have been because Jaffa Cakes are about the same size and shape as some types of biscuit, and particularly because they are commonly eaten alongside, or instead of, traditional biscuits. The court asked "What criteria should be used to class something as a cake?"

McVities defended its classification of Jaffa Cakes as cakes, producing a 12" (30 cm) Jaffa Cake to illustrate that its Jaffa Cakes were simply miniature cakes.[9]

McVities argued that a distinction between cakes and biscuits is, among other things, that biscuits would normally be expected to go soft when stale, whereas cakes would normally be expected to go hard. It was demonstrated to the Tribunal that Jaffa Cakes become hard when stale. Other factors taken into account by the Chairman, Potter QC, included the name, ingredients, texture, size, packaging, marketing, presentation, appeal to children, and manufacturing process. Potter ruled that the Jaffa Cake is a cake. McVities therefore won the case and VAT is not paid on Jaffa Cakes.

Yes, just grease the tin really well.

not necessarily. It depends on the type of cake. If it's a cake that consists of main ingredients that you would typically store in the fridge (ie cream or cheese) then yes, definitely keep it in the fridge. If it's a regular baked cake, like a chocolate cake, then you could leave it out. Put it on a plate or platter, whatever you may have, and cover it with foil or saran wrap. Keep it in a relatively dry place and it should be fine for at least a week if you keep it covered.

On the internet, you can find thousands of different recipes of chocolate cake. Cooks.com offers thousands of different recipes for many different kinds of foods. The site offers recipes for chocolate lava cake, chocolate rum cake, chocolate fudge pudding cake, as well as plain chocolate cake.

No,you may not believe this but it is actually better when not in the refridgerator.

White cake mix cannot be substituted directly for angel food cake mix. The two products have different ingredients that produce different types of cakes. However, if it is only important to have a white cake, and an angel food cake is not specifically required, then you could bake a white cake with a white cake mix instead of trying to make an angel food cake.

You can probably get away with it. I would add 1 teaspoon of oil for each cup. Water tends to produce more of a crust on baked goods than milk.

19.92 oz

1 oz = 28.34 grams

1 gram = 0.03 oz

they are mostly dipped in candy melting wafers, made by Wilton, in america they are sold in quite a few places but in England they are sold in cake decorating shops and i have seen them in Hobbycraft. they come in a range of colours.

i have also dipped them in runny royal icing, they come out very hard and crunchy though, not to everyone's taste...

This will happen if there was not enough moisture in the cake or if you over-baked it.

fruit pound cake

The first cakes bore a strong similarity to bread. The Romans sometimes added egg or butter, and sweetened the dough with honey, sometimes including nuts or dried fruit. Roman and Greek history records cake-making but according to food historians it's the early Egyptians who were the first skilled bakers. It is kind of hard to determine what the first cake ever was due to back in the day there were many skilled people with wide imaginations, so anybody can say that they made the first cake ever. It is hard to tell!

Kitchen drawers contain knives, forks, spoons, can openers, mixers, measuring cups & spoons, storage containers, plates, cups, glasses, spatulas, wooden stiring spoons, and whatever else you want to store there.

I'm going to answer this assuming you mean regular chicken eggs. The four types of eggs used in baking are whole eggs, egg yolks, egg whites, and meringue. Meringue is simply egg whites which have been beaten until they are light and fluffy, and hold a stiff peak. This is commonly done with many cake recipes to increase the volume and lightness of the cake.

well its a tradition for them to have a cake as its a symbol of cutting it together in symbol of marriage

You probably will need to grease, butter & flour, or spray the pan with non-stick cooking spray if you do not use the paper tins. Otherwise, the cupcakes are much more likely to stick or to burn.