Cakes

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!

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...