Cakes

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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• You get curd from milk.
• Curds are a dairy product obtained by curdling(coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds.
• In the Indian subcontinent etc., the word "curd" is widely used to refer to what is known as "yogurt".

The main language of Venezuela is Spanish, although there are some Indian languages there. In Spanish, the word cupcake is "tortita individual".

Cheese cakes goes great! With a side of ice cream! Delicous! Or even carrot cake!

Although it's usually a tiny figurine, it's called a bean - une fève.

Well... If they're empty then yes :P

But I'm guessing that that's not what you meant.

Sooo, if the stuff In your jars is dried fruit or anything go ahead, but if it is lovely sticky jam then you will ruin your jam bottles and probably your jam too.

If you want to know why then search 'what happens when you put liquid in the freezer', I don't think I will be able to explain it. Sorry

375 grams of flour is how many cups

To find an equilibrium with the silver ratio.

Rice! (If you have a shaker with small enough holes to not let it escape.)

No, not at all. The paste coloring has a much more intense coloring effect, so I would recommend using about a half teaspoon, then check the color to see if you need to add a bit more. But you will need to increase your liquid to compensate for the loss of 2 fluid ounces, which can be done by increasing the oil and/or buttermilk by 2 ounces.

There are 8 tbsp in one 1/4 lb which is a half a cup or one stick of butter

Yes you can make frosting in salted butter

Let's do this the easy way. 1 cup equals 8 oz's so it seems to me that you have 1 cup with 1 ounce to be added. Hope I helped you, but most of all hope I'm right. Sometimes the problem seems harder then it truly is but then there are times we get fooled...lol

Yes, there are almost always eggs in cake. Eggs add moisture, and are also the most important binding agent that acts to hold the cake together during and after baking. Without eggs, the cake (once baked) would be dry and cumbly and fall apart.

The eggs are to hold the cake together and it's the bicarbonate or baking powder that causes the cake to rise. Try 2 teaspoons of flax powder mixed with half a cup of water. This has great binding properties and is high in fiber and Alpha Lipoic Acid (ALA), an omega-3 fatty acid. A mashed banana is also a good substitute for eggs.

About 1.1 oz

Advantages - not too hard to make, commonly enjoyed taste, usually inexpensive to make (buy a box and icing, for example), fun to bake, fun to decorate, used for celebration (birthday, wedding, ect.)

Disadvantages - high in calories, not very nutritious / good for you, can be expensive and complex

Sodium bicarbonate, referred to as "baking soda" is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc.