Cakes

Found this on Wikipedia while writing about Lava Cake for a local newspaper food page. Hope it helps. The U.S.-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that, arguing that such a dish already existed in France [1]. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus.

You could try parchment paper, a non-stick silicon mat, buttered baking sheet with a light coating of flour, or non-stick baking spray.

It's a kind-of cheese cake made from the casava root & coconut. It is quite delicious...

If you are planning on baking a special birthday cake for someone you should browse for ideas in magazines and cookbooks. Better Home and Garden and Martha Stewart Living are some examples of magazines that would have some delicious and creative recipes. If you are hoping to find something online, look at the baking specialist Wilton's website. If you have a very specifically themed idea, taking a look on Pinterest might help spark your imagination.

only 4 a week if it is longer than that then it gets spoiled it also depends on how cold your fridge is too. if it is really cold then yes a week ; if it is warmish than usual then only about five days or so.

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Depends on how long it's been at room temperature.

However, if we were to assume that it has been sitting out for an hour...

I'd give it about 8-9 days safely.

(I've eaten cake that was more than two weeks old, and had no problems.)

Egg & milk are major spoilage factors too.

Check the expiration dates on the ingredients of the cake to determine if it's already spoiling...

A sponge cake can typically last for about 3 to 5 days when stored properly at room temperature in an airtight container. If you want it to last longer, you can refrigerate it, which may extend its freshness to about a week. However, refrigeration can sometimes affect the texture, making it denser. For best results, consider freezing it if you need to store it for longer periods.

A typical cake recipe calls for some type of fat (butter, margarine, shortening or oil) to be creamed together with sugar. Eggs are beaten into this mixture. Next, flour is sifted, and combined with baking powder, baking soda (or both) and salt. Then liquid, generally milk, is added to the batter alternately with the flour mixture. Flavorings are added at this time and the batter beaten gently until smooth. Most layer cakes are baked at 350º for about 24-35 min. depending on the type of pan(s) used. It is critical to success in almost all cakes to grease and flour the pans, the exception being angel food cake.

I think that's fine........i don't know if it will taste any good though.

To tell you the truth, everyone eats the batter with eggs in it.

As long as the eggs are salvilla free, raw eggs can be a very healthy thing to eat.

Well, honey, if you leave water out of a cake, you're gonna end up with a dry, sad excuse for a dessert. Water helps create moisture and helps all those ingredients come together in sweet harmony. So, if you forget the water, you might as well just call it a day and order takeout instead.

If stored properly, it can last up to about one week.

they only sink in the middle if thge oven door is open in the middle of the baking procedure

A cake can only rise to a certain point if there is a limited amount of cake mixture. You can try adding a little bit more flour and baking soda/powder (depending on your recipe) or making more mixture by doubling the amount of each ingredient, for example.

By hand or with an electric mixer.

It is preferred that you use baking cups so they will not stick to the pan or crumble when you try to eat them. If you are making them for a party or event, stick with baking cups. Otherwise, when you just feel like making some, it is recommended that you use Vegetable Cooking Spray :)

What you garnish your cheesecake with really depends on two things; the kind of cheesecake and what your personal preferance is. I usually prefer fresh raspberries woth raspberry syrup on a New York cheesecake. Others prefer Chocolate (in solid or Syrup form). Just let your creativity run wild!

You can't put milk as a substitute for eggs in a recipe. Eggs are a binder and a leavener. Milk has niether of these qualities. There is an egg substitute you can buy( powdered). Also in small amount recipes you can use ground flax seed mixed with water as an binding agent but it doesn't have leavening properties.

There is no excat time for how long you should let the cake cool. This applies to any type of cake, pastry, or any other baked good, too. It varies based on how large or small the hot dessert is, and the air temperature around it. If the air around it is very cool, for example, the cake will cool down faster tha n if it were 100 degrees out. Leave it for a good 10 to 20 minutes, assuming the air temperature is about average (60 to 70 degrees or so). Also, make sure that you can touch it without feeling much heat and that it doesn't feel weak or moist still from the heat.

Your best bet would be to use butter (the fat and water contents are pretty identical). Your second best substitute would be margarine, however the water content is higher meaning you would have to reduce the amount of fluid in the rest of the recipe. (Otherwise it will be runnier than intended).

At absolute worst you could use a plain flavoured oil, but since this is much more liquidy than shortening you would have to really reduce the water content in the rest of the recipe.

Cupcake batter should be the same consistency of any cake batter: thick enough to mound slightly when dropped from a spoon back into the bowl, and thin enough to pour from the bowl to the pan.

574.8 grams according to this calc:

gourmetsleuth.com/conversions/grams/general-gram-calculator

There can be, yes. But they are most liekly harmless and natural.

A dry cake can be saved in a few ways. You can slice the cake horizontally (called torting, or to torte) and put a 1/2" layer of filling in between each layer, like a lemon or vanilla custard, or whipped cream. If you are going to be frosting the cake, using a piping bag, run a 3/4" line of the frosting around the edge of the cake on top of that layer before you put the filling on. The frosting will act as a well to keep the filling from oozing out the side of the cake. You can also make a simple syrup of sugar and water (look online for recipes of simple syrup). This will moisten the cake. Lightly drizzle it on each layer and let it soak it in as you assemble your cake. Make sure you do not use too much since that will make the cake fall apart, you only need enough to moisten it. You can also add flavorings to the simple syrup after it has cooled and before you put it on the cake, like lemon, maple, clear vanilla (Michael's or Jo-ann's has it). Then frost as usual. The last way you can use dry cake is to make a trifle, which is chunks of cake layers with fruit, jam, and whipped cream. I like to use a fresh tasting marmalade (Publix' generic brand is a good one for those of you in the south) with strawberries or blueberries. Careful with marmalade, though, some of it tastes bitter and burnt, so taste it before you commit to a whole dessert. The one that comes in a white glass jar is awful, bitter and overpowers every other flavor. Sara Beth's Apricot and Orange Marmalade is divine. (No, I am not affiliated.) Their Plum Cherry is great with fresh cherries too. I shy away from using liqueurs to moisten cakes since you never know if someone is an alcoholic and this will certainly negate their sobriety ( not fair if someone has had years in the program and now you've taken them back to day one. Yes, they are that serious about that, so have a heart.) Also if you use liqueurs, children should not be eating those cakes. Most kids hate the taste anyway. Well, so do I, never ever liked it, don't use it in my bakery and I'm an adult. Don't ruin a perfectly good cake with alcohol. If someone wants liqueur on their cake, give them a small glass of it on the side and a spoon so they can do it themselves...give people a choice, which is always appreciated. Enjoy! Cake City

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