Cakes

No; light muscovado sugar is a brown sugar, while caster sugar is fine-grained white sugar. Muscovado is unique; it comes from Mauritius, where the soil contains lava that infuses the sugar with unique properties. It contains molasses, while white sugars like caster sugar have the molasses removed during processing.

385 calories

All cakes have a tiny bit of fibre in them. Sponge cakes have hardly any, fruitcakes have far more.

Flour (or cornstarch) tends to prevent cracks during the baking process

Sure! You don't necessarily have to match strawberry cake with strawberry icing, or vanilla cake with white icing. Differences can be lovely, such as chocolate cake with cream cheese frosting or yellow cake with lemon frosting.

How much a birthday cake costs depends on the size, how much decorating you want, and who bakes it. An inexpensive cake that you make yourself could cost less than five dollars for cake mix, icing, and candles. An average sized birthday cake you order decorated from the bakery costs anywhere from $20 to $30 dollars or more.

Sherry, Port, Marsala or Brandy

You can freeze a cake twice, but it won't be as good. You should freeze it no mroe than that, though. A cake should be eaten after it is baked. Freezing it once is alright, twice can manage, but a lot of the flavo and texture will be lost.

Most fruit cakes benefit from being soaked in rum, brandy or whiskey. The liquor is poured over the cake at repeated intervals. Then the cake is wrapped and stored for several weeks or months in an air-tight tin.

Box cakes are not necessarily more fluffy than homemade, it all depend on the recipe and the cook how fluffy a homemade cake will be. Box cake mixes are more consistent in many ways, including fluffiness because manufacturers add artificial ingredients that enhance various qualities of the finished cake.

Either you did not cook it the full time, you did not put the oven to the right temperature, or you set the oven to the correct temperature but it is lower than it should be. You should always make sure that you are reading the package correctly and thoroughly. If it is still not cooking thoroughly the you can by a in oven thermostat and follow the directions to put it in to see if the temperature of your oven is correct. You should always read the instructions thoroughly before cooking it. Chances are your oven is on the wrong temperature, you should get it fix professionally, but if you can not you maybe able to play with your oven to find the right temperature.

The only way to fix cake batter with too much baking soda is to add a proportionate amount of every other ingredient so that the ratios among ingredients satisfies the original recipe. For example, if the original recipe called for 2 cups of flour and 1 tsp baking soda only and one put in 2 tsp baking soda by accident, one would have to use a total of 4 cups of flour for the recipe to come out right. Note one would have to scale up EVERY ingredient in the recipe, including discrete items such as eggs. This can be difficult. If scaling up is not an option, one might consider throwing out the entire cake mix. Excess baking soda leaves a very unpleasant taste in the finished product. Neutralizing the excess baking soda by adding an acid, for example, is a difficult task since the strength of the baking soda is generally unknown. Also, the cake would likely rise very fast and then deflate.

While baking in the oven, moisture and water in the batter heats up as the cake bakes. The heat turns this moisture to steam. Steam expands and rises, trying to escape. The cake contains the steam inside it, so the cake rises and becmes airy. After baking, the steam either escapes or cools (contracts again). This causes the cake to fall.

The first thought is that one may have forgot to add baking powder, or not enough baking powder or the baking powder was bad. Baking powder is perishable. To test a batch, add 1 teaspoon to ½ cup hot water. If it doesn't bubble, throw it out.

That is simple. All you have to do is look at what the recipe calls for in each ingredient and then just double it. For example, if the original recipe calls for 1 cup of flour and 2 eggs and a teaspoon of salt, the doubled recipe will then need 2 cups of flour, 4 eggs, and 2 teaspoons of salt.

You don't have to put cake in the fridge but it is typical to do so. Either way, make sure the cake is properly covered. I only recommend leaving the cake on the counter if you plan to eat it soon and their is no rodents or pests in the house. Also, if you don't properly cover your cake in the fridge, it can dry out and/or water can seep in.

The density will make the difference between a fluffy cake and a hard cake.

The time required to preheat an oven will depend on the oven, its insulation, the size of its heating element, and the required temperature. Most ovens have an indicator light on the front panel that shows when the element is working to raise the temperature, and as soon as they reach the temperature the light goes out.

Pizza is baked at a high temperature and this may take longer to be reached than a moderate temperature for cake baking. Some ovens can take less than 5 minutes and some may take up to 20 to reach a temperature.

The red in a red velvet cake is caused by the acid reacting with the anthocyanine in cocoa, but as the red coloring is not that pronounced due to high processing in modern cocoa powders, food coloring is added; any food coloring is therefore usable in red velvet cakes.

girl, you can bake a cake anywhere. girl you can bake a cake on concrete! just have faith!!

Don't believe the above answer - most cake mixes and recipes are NOT going to cook right in a microwave oven. Look on the box for Microwave directions.

The volume of 1 cup = 16 tablespoons = 1/2 pint = 0.2365882368 liters. 1 liter is 1000 milliliters. 1 cup is 236.5882368 milliliters.

The fruit cake may have been over-baked, so that the interior is too dry to hold together. Another possibility is that too much rum (or liquor) was poured over the cake after baking, so that the cake has lost its integrity.

Chocolate cake is not an element, it is a mixture of organic compounds made to a chocolate cake recipe and then cooked.