Cakes

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.

Chocolate is a prodcut that is made when cocoa powder (from a cacao bean / tree) is added with milk, sugar, eggs, cream, or fats.

If you take a pound cake out of the oven before it is cooked completely it will fall apart because the inside will not be set.

it depends on what kind of oven you have, if you have a really good oven, it generally takes about 30 seconds, but if you have a bad one it takes 24 hours

chocolate cream cheese...cream chocolate chips..whatever you want really..

Depends on what your eating, most of cake is real fattening though.

to make cake enhance

No you can not leave the oven door open when you are baking a cake because the cake batter uses the heat to rise and bake according to an accurate baking time and temperature. If you have the oven door open, you are allowing the heat to escape the oven causing inappropriate baking temperature and time.

For example:

If I am baking a cake that requires 20 minutes under 375 Fahrenheit degree. Leaving the oven open will cause the temperature to by an inaccurate 375 Fahrenheit degree causing the need to extend the regular 20 minute baking time because the batter wouldn't be fully baked.

However, you can open the door to test the cake for doneness or other quick procedures. Just be gentle. Some types of cakes may fall if disturbed.

If you're defrosting it, I would say more than an hour. If you just baked a cake and its hot, I would wait about thirty minutes to an hour before eating it.

I'd also say putting it in the refrigerator for 5mins.

A cake, made from a batter, should not really be done in a microwave. The length of cooking along with the heat (oven) vs. microwaves is not right, and it won't turn out quite right. For re-heatable cakes (usually smaller or single serving sized) that are meant for the microwave, follow the instructions on the package. Usually it is anywhere from 2 to 10 minutes or so.

It depends on the depth of the pan

Three fourths of 25 is equal to 18 and three fourths. If three fourths of the cupcakes are frosted that means that 18 cupcakes are fully frosted and the 19th is three fourths of the way frosted.

If you are looking for a causation sort of colour, here's what to do.

I will assume you are working with the standard grocery store liquid colourants.

Start with a very light orange, 1 drop red, 1 drop yellow and mix well. This is most likely going to be way too pale, but as you can add colour but not remove it and you have not given me any idea how big a batch of icing you are working on... better safe than sorry. Next add 1 drop green (yeah, I know, sounds weird, I swear it works), mix well.

Then one drop at a time add red and if needed a bit more yellow. Mix thoroughly after each drop, remember it will dry down a bit darker so keep it pale.

For a darker skin tone use red yellow and blue in equal amounts (1 -2 drops each) to start. Mix well. Adjust by eye with red and yellow until you reach the desired colour.

Remember mix the icing very well after each drop of colour, it is time consuming, but saves you making too many mistakes.

Write vour answers using complete sentences hen appropriat 3. List the seven basic ingredients of a shortened cake (other than pound cake) and briefly describe a major function of each. What would happen if a cake were made with too much fat? 5. Why do baking pans need to be the correct size when baking a cake? 6. What are the two most common mixing methods for making shortened cakes? 7. How do pound cakes differ from other shortened cakes? 8. How is an unshortened cake handled when it is removed from the oven?

I know this sounds crazy .... look on the back of the box and triple it.

you can decorate cupcakes in your home kitchen, in a bakery and at a Friends house or grandpa and Nana's house.

Some foods that weigh ten pounds are a sack of potatoes or sugar or flour. Some items could be a blender, a lamp, or a small toaster oven.

you need a special printer which prints with food coloring instead of ink and sugar paper instead of normal printer paper :)