Cakes

Actually just looked this one up. surprisingly its from the United States in the 30's Jim Dole had a contest for pineapple cake as he over planted his pineapple crop and canned 90% of it. From that he received over 2500 pineapple cake recipes. Pineapple Upside Down were some of them; then Jim Dole became Dole's

Yes, but pudding (and jell-o) do not freeze well. Don't freeze it for too long, as ice crystals will begin to form in the pudding.

That depends which tool you're talking about. The knife-like one that is used to spread the icing is a spatula. A decorating bag or parchment cone is used to hold and push icing through decorating tips to make designs and shapes. Various other tools are used for smoothing or making lines in icing.

There are a few ways to tell that a cake is done or a factor that it mgiht be done.

1. Does it look visibily liquidy or still like batter? (If yes, keep baking. If no, see next step.)

2. Have you followed the instruction on the box or recipe for baking time, give or take 5 to 10 minutes? (If no, keep baking. If yes, see next step.)

3. Using a toothpick, poke a part of the cake. Check to see if the toothpick comes out clean. If it does, try another spot. If it comes out with batter on it, the cake is not done. (If all places tested come out clean, the cake is done.)

I'm assuming you mean whole grain wheat. Whole grain wheat includes the bran, the germ, as well as the "flour" part of the berry. It is much more nutritious.

Self-rising flour is make from white flour, which is wheat that has had the bran and germ removed. This pretty much leaves dead cellulose, which they then add some chemical vitamins to, and call it "enriched". Then they add some baking powder (often-times, with aluminum in it) and call it "self-rising" flour.

Better to add your own non-aluminum baking powder to your flour.

plz change answer

I believe that if you keep bread in the freezer, it will last longer than if it was at room temperature or if it was in the fridge.

A eight by eight pan would have an area of 64. So a pan double that size would have an area of 128. Therefore we need a pan that length and width multiply to equal 128. This can mean a 8 by 16 or 11.3 by 11.3 pan.

In standard bakeware, a 9 X 13 pan can be used to double a recipe that calls for an 8 X 8 pan.

I think that id you was doing a bun or cake sale around 40-50p but if your in you own little café I would say about £1.00- £1.50.

In US measure: 1 quart = 4 cups and 1 cup = 0.25 quart.

There are 32 US fluid ounces (2 pints or 4 cups) in 1 US quart (946.4 ml).

There are 40 Imperial fluid ounces (2 pints) in 1 Imperial quart (1,136 ml).

Note that there is no 'cup' in the Imperial system, it is best to use pints or half pints, and not 'cups'.

"Birthday cake" is not a variety of cake, and there are too many variables to be able to give any sort of reasonable answer. Specify what sort of cake you have for your birthday, and a more specific answer can be provided.

The Corner Bakery is a franchise chain of restaurants. They mainly sell breakfast and lunch dishes including sandwiches, soups, salads and pasta. Sweet baked goods are also available.

No you cannot. In California, it is required by law to make all food items for sale in a commercial kitchen that has been licensed by your county health department.

sevrall ways. for bread you can use: shortcake, biscuits, poundcake, ect.

for strawberrys: you can use caned sweetened strawberrys, fresh strawberrys, ect.

for creme: not a ton of options canned whiped creme, or hand whiped creme.

im 11 ive studied strawberry shortcak recipes myself and found that premade ingredients didnt taste bad

If your nonstick pan is sticking, you can first spray it with a baking/cooking spray like Pam or you can place paper cupcake cups in the wells of the muffin pan before adding the muffin mix.

Spray it BEFORE you put the mix in. Or you could just use regular old canola oil or plain oil to slicken the stuff up.

Put the two halves together with jam or cream

It is Yummy and Fattening I DON'T care how fattening

There are 4 main methods of making cakes - I don't know of a fifth method.

1. The Rubbing-In Method - The fat is rubbed into the flour. Then the other dry ingredients are added, followed by the wet ingredients like eggs, milk and oil.

2. The Creaming Method - The butter and sugar are first worked together in a mixing bowl until they are light and fluffy. Then the eggs are added, followed by the flour.

3. The Sponge Cake Method - The eggs and sugar are whisked together until light and creamy, and the flour is then lightly folded in.

4. The Melting Method - The fat is melted, along with any syrup, sugar or treacle in the recipe (this method is often used for gingerbread.) Then add the flour, followed by the beaten eggs and milk.

No. High grade flour is made from a specific type of wheat, usually for read baking but self rising flour is flour with additional ingredients to make it self rising. They are not the same.

You can also say that you can substitute the flours but will not get the same results unless you compensate for the differences.

Why would you want to? Put some uncooked beans, like pintos in foil then place in middle of cake. The weight will restrict the rising. Can use over and over

Answer

Most cakes do this. Usually, you trim the bump off and then put the layer upside down. The second layer's rounded shape works well, so you put that on top.

Well, a pie is made with pastry. Cakes, generally speaking, not. The only cake I know of which has pastry incorporated is a Napoleon cake.Cake is a pastry.Not to be mean ,because i don't have alot of info,but... how can you not know cake is a pastry?!Asked by Kylenater. The easiest way to answer this question is with this, a pie has a some sort of a crust, hence cheesecake being a pie, it has a crust. Cake is lacking crust unless it's left out too long, but at that point no one should be eating it.

Pies consists of crusts and fillings while cakes are cake and frosting. Cakes are generally lighter and fluffier while pies are heavier and focused mostly on a flaky crust and thick filling.

A Victoria sponge is meant to be light, moist, well-risen, flavourful, a good colour, and with a thick layer of filling in the middle.

The first two elements are heavily influenced by how well the butter and sugar are creamed together. Flavour, and to a certain extent colour, are achieved by using good quality ingredients (i.e butter, not margarine, good quality eggs (which give a yellower yolk), caster sugar (not granulated), and vanilla paste etc...

Also, for most Victoria sponge cakes, filling seems to be an afterthought. Whereas it really has as much importance as the actual sponge.

3 egg yolks1 pint (570 ml) double cream1 oz (25 g) caster sugar5 trifle sponge cakes2 oz (50 g) flaked almonds, lightly toasted2 fl oz (55 ml) sherry8 oz (225 g) fresh or frozen berries