Cakes

Some does. Otherwise, if it is sealed and stored properly, it will do just fine at room temperature.

Americans tend to spend about 12% of their yearly income on average on snacks. The idea of what a snack is depends on the person.

Some people will eat one. Some will eat none because they are dieting. Some will eat several.

A ten inch cake feeds about 12 people if you cut it in wedge like triangles, like a pizza.

However if you go to wilton.com and look at the cutting guide, they say it feeds 38, realisticly, more like 30. That is if it is at least 2 layers. and those are uniform peices so everyone gets the same amout of cake. I like this way. it makes the cake go farther and no one eats half a piece and throws away the rest. and if people want more they can always go get another piece.

For best results, freeze fresh and well-wrapped and only for a month. If it is wedding cake, then it really needs to be air-tight and well back in the freezer so no air gets to it. Even so, it may not be at its best a year later.

Hot cake gives off steam. Wrapping the cake while it is still hot will trap in the steam, which will then seep back into the cake. This will lead to a damp and soggy cake, which no one wants. Also, a cake tends to be larger (heat makes things expand), so letting it cool means that it can shrink to it's normal size, so then wrapping it will be done properly.

Yes, and cake batter for cupcakes as well.

A sponge will last (at most) 5-7 days since it was baked. However icing with cream, cream cheese or raw/semi cooked eggs expire after 3 days in the fridge. So it's whichever expires first - the sponge or the icing that affects how long the cake will last.

The cake will turn out less risen than intended. If there are no other raising agents in the recipe (e.g baking powder, bicarbonate of soda, or eggs) the cake will not really resemble a cake so much as a brick.

It depends on how large the cake is.

Mooncakes is yue bing or 月 饼. In English it can be pronounced ye bing.

Sponge Cake freezes quite well! Just be aware that it can go soggy when defrosted. I wouldn't use a microwave to defrost it either, just leave it out at room temperature for the day. Hope this helps!

If your whole cake is brown as if there was food coloring in it, a list of ingredients would be needed to answer. If you are talking about the surface, flour browns when cooked and the sugar adds to the browning.

appropriate use of ingredients...

No. Cupcakes are wraped in that fringy tissue paper. So when you put them in the oven, they bake on to the paper, then you add the icing, sprinkles, etc. Depending on the batter, you may have to, as i have had cupcakes that stick, but about 95% of the time you don't. There isn't really a way to tell if the batter is going to stick or not, so it is just trial and error really.

Portion control deals with insuring that you don't over eat by eating portions of an appropriate size. Most Americans eat much more then is required for them to be healthy. There is no reason for the average person to eat a huge 16 ounce steak. The typical human doesn't need that much protein in a day or even a couple of days. Eating a whole pizza by yourself is way more than necessary.
you only need to take what you can eat. get a proption that u can control

your butt stinks

If you want to make your cake lighter you should try taking out the egg yolk, because they make the cake much more dense.

If your looking for a moister cake then i would just add a bit more ilk or vanilla extract before baking, remember that your mixture should be at a dropping consistency, so if you get a large spoonful on your mixing spoon and give it a sharp tap then it should drop easily.. If you still find that they are not as moist as you would like then what i do is put a few small holes in the top of the cake with a kebab stick and i then make a liquid, such as vanilla or lemon syrup to moisten and add flavour. Hope that helps :)

Mayonnaise is not a direct substitution for eggs in a cake. You need to calculate the amount of oil as well, and also balance the acidity of the mayonnaise with baking soda.

yes you can but the flavours might get slightly mixed and therefore I would not recommend it

It is importat to add butter to a cake as it gives the cake its golden colour. (Unless you are making a choclate cake!!!) You can also add air to a cake while creaming the butter and sugar together. Andrew, 13

As long as it is fresh. Baking powder can loose some of it's punch over time if not in a sealed container. Flour on the shelf is not packaged as tightly as baking powder in a can. It is not a big loss but does occur. It is not better, just a convenience.