Cakes

Yes, that would be a good idea to keep the cupcakes from sticking to the pan. I've also seen aluminum cupcake wrappers, those work well too.

Put the papers inside a cupcake pan though, not directly on an oven rack.

it is about 1 and 1/2 cups of flour. To get this answer you need to do a conversion rate from grams to lbs and then from lbs to cups. We start with 175 grams: there are 454 grams to 1 lb. We need to divide 175 by 454. Then we know that there are 4 cups of flour to every pound. Therefore we multiply our answer by 4 and we get about 1 and 1/2 cup.

No. It is quite common to bake several foods together in one oven, especially at holiday time when large meals are prepared. The foods will not take on the other's taste unless one food is extraordinarily pungent (much more so than chicken.)

A cup of all-purpose flour weighs in at approximately 125 grams, so a teaspoon at 1/48 of this is about 2.6 grams.

Typically a cake in a 9 x 12 inch pan will take around 30-38 minutes to bake. Time will vary depending on the type of cake you are baking and how thick or dense the batter is. You can tell a cake is done baking by sticking a toothpick in the middle to see if it comes out clean of crumbs or with a small amount of crumbs. Also, you can tell if a cake is done baking if the edges of the cake are pulling away from the sides of the pan.

Most cakes are made by first creaming the fat (butter, shortening, etc.) together before adding the eggs and other ingredients. There are only a few exceptions to this method (such as Angel Food cake, which has no fat in it), so this method would include all "standard" cakes, as well a fruit cakes, pound cakes, etc.

I have used it in cookie recipes and followed the substition rate on the bottle of the agave nectar. No one noticed a difference in my cookies and I actually liked the texture better. (they seemed moister, like they could melt in my mouth.) I have used it in many different kinds of cookies. On occasion I have had to add more dry ingredients, so pay attention to the consistency of the batter of whatever you are baking.

Black Cochins, Black Sikies, Black Sultans, Black d'uccle and French Black Copper Marans. There are probably a few more...

teisen

You would have eaten six-tenths or three-fifths of the cake.

9/10 x 2/3 = 18/30 = 3/5 six- tenths and three fifths are the same

4 squares of semi-sweet chocolate, 1/2 cup butter, 1 cup icing sugar, and 2 eggs

Everyone loves it! I think it's the cream cheese frosting myself!

Baking soda releases carbon dioxide gas, which forms timy bubbles in the cake batter. These bubbles cause the batter to "foam up", and raises the thickness of a baked layer of cake.

Where did cakes come from? Who was first to make them? What year did they come out in? Where did cakes come from? Who was first to make them? What year did they come out in?

All purpose flour is the general, common flour that can be used in most any type of recipe. It is of an average grain size and texture. Enriched flour means it has been fortified with color or nutrients.

The boxes I checked said one box would make a 13x9, so you will need about 1 1/2 boxes for a 12x18. Assuming the pan is deep enough you could use two boxes for a one layer 12x18 or you may want to make a two layer cake using 1 1/2 box per layer.

The average cupcake is about 3 to 4 ounces.

Usually no. it depends on frequency of prep. As long as you don't have regular Health Dept inspections, you are probably exempted, as it is one of their requirements.

If they are soft and fluffy and the frosting is not too thick but not too thin.

The slicing of cake in a wedding typically occurs after the ceremony if there isn't food and after the dinner if there is food. Sometimes the bride and groom smash the wedding cake in each other's faces.

In a double boiler, heat the chocolate chips until completely melted. Then add the chocolate frosting and stir thoroughly. Put in a pan lined with aluminum foil and cover tightly (with no air pockets) and put in refrigerator for one hour. Pull out and enjoy!

Many 'from scratch' cake recipes do use oil. Recipes for carrot cake commonly use oil rather than butter. Butter and oil can be substituted in cake recipes, but the flavour of the cake will be affected. Also, take into account that butter is about 15% water.

Oils used in cakes are usually chosen for their neutral flavour as some oils can taste very savoury.

One advantage of butter in cakes and other baking is it melts at body temperature giving a pleasurable "melt in the mouth" feeling.

Cake decorating is one of those oft-ignored culinary arts. Although the sight of a beautifully decorated cake delights almost everyone, most people are not aware of the long and intricate history of cake decorating. Cake decorating indeed has a long and colored history. Here is a brief overview of the history of cake decorating. The Roots of Cake Decorating What are the origins of cake decorating? Compared to other forms of food preparation, cake decorating is actually one of the newer culinary arts. Cake decorating can be traced back to the mid-17th century. This is around the same time, probably not coincidentally, that cake pans made their first appearance in domestic kitchens across Northeastern Europe. Beginning in the mid-17th century, cake decorating gained widespread popularity as a way to create elaborate desserts that were used as displays during the feasts and banquets of the wealthiest aristocracy. However, these were mainly used as display pieces. The Mid-19th Century Brings Cake Decorating to the Forefront The history of cake decorating, as we know it today truly got its start in the mid-19th century. This coincides with the period in which the French began to serve the dessert as a completely separate sweet course that was served at the very end of the meal. This is the time in which decorated desserts, namely cakes, began to appear on banquet tables with some kind of regularity. The Development of Temperature-Controlled Ovens Changes Everything In the 1840s, there was an important development in kitchen and cooking technology: the temperature controlled oven. This, of course, made baking much more pleasant and convenient. During this period, cake baking became easier and thus more popular. However, during this period, most cake decorating consisted of the elaborate and difficult old English method, which generally consisted of decorating with dimensional over piping. The cakes would generally be covered in rolled fondant, and the borders would be intricately over piped. Another important development during this same period is the introduction of baking powder and baking soda. This, of course, also makes baking cakes much easier. The Wilton Method Arrives in the Early 20th Century Around 1929, a business known as Wilton Enterprises began to advertise its own cake decorating classes. Their classes were advertised to enterprising chefs, caterers and other gourmands with an interest in baking and cake decorating. The cake decorating classes took off and became a great success among bakers and chefs. In 1947, the Wilton's began to develop and promote their own line of baking and cake decorating products. Wilton enterprises made a great splash, and by the 1960s, the so-called Wilton Method became a stand-by method of cake decoration. In 1983, the Wilton Company merged with the Copco kitchenware company. Then, in 1991, the company merged again with Rowoco, who changed the name of the company to Wilton Industries. The Lambeth Method Becomes Another Popular Decorating Method A few years after the Wilton school came into existence, Joseph Lambeth published a book that would become a classic of cake decorating. The book was known as The Lambeth Method of Cake Decoration and Practical Pastries. The book became widely popular with budding cake decorators, bakers and other gourmands. The book contained real step-by-step instructions and clear, oversized drawings and photographs that showed readers how the Lambeth Method of cake decorating was constructed. The International Cake Exploration Society Come Onto the Scene In 1976, a new organization known as the International Cake Exploration Society in Michigan came into the cake decorating scene. The organization is still active, and meets each year during their annual conventions.

THIS INFO CAME FROM: http://www.cakedecoratingart.com/articles/a-short-history-of-cake-decorating/

Use fruit juice or syrup of choice, depending upon which flavor essence direction you want cake to taste (orange, pineapple, peach, apricot, etc.), along with matching amount of non-alcoholic vanilla extract, to equal amount of liquid (bourbon) called for in recipe.

It depends on the cake. There are different types of cake.