Cakes

Many grocery stores, bakeries, and shops sell them.

They were invented so others could enjoy their lovely, craving, and delicious taste! Every one knows that; it's just that no one knows the thoughts of the true cupcake inventor! john is his name but I don't remember his last name.

The answer to this is dependent on the type of product in question. Items such as part baked breads that are sealed can be kept in a cool, dry cupboard, whereas things like raw cookie dough or bread dough are best kept in the fridge to prevent spoiling. Bear in mind, it's best to let the dough come back to temperature before baking and not to leave it more than 7 days before use.

I think it sticks it together and makes it softer.

:¬¦) lol mustashy man

The primary use for eggs is to act as a binding agent. They hold the cake together once it has been baked, so it does not crumble or fall apart too easily. They also add a glossy finish to the cake, make it smooth and moist, and add flavor.

it is used for breakfast cereals.

Also for bread, cake, noodles, and anything else made with flour.

Beer and whiskey.

Wallpaper paste and paper mache.

Livestock feed.

6.818 tonnes or just over fifteen thousand pounds. A lot of cake, huh? Try eating it all. This cake was made in Connecticut by the local Casino Chefs for a mighty fine occasion. Hungry anyone?

When flour and water is mixed, it makes a paste. Flour is the ingredient used the most often to make sauces thicker. No chemical reaction occurs when the two are mixed together.

they are $7.50 for a 6 pack but its better at myer $2

Well if you mean it literally, then i would say while you cake is baking, it gets soft and fluffy. And when that happens, your cake gets taller which means its rising.

Those little balls are called Dragees and they also come in gold.

Water is needed to convert sucrose to glucose and maltose to glucose.

one third of a cup of water............read the recipe......

No, you should not use canned fruit after the expiration date in anything. Canned fruit and candied fruit are two different things. I didn't know candied fruit even had an expiration date. But if it has one, I'd follow it.

salmonella in the eggs dies when you bake the cake so no

Chewy

A devil's food cake is a heavier richer variety of chocolate cake. It is made with butter and melted chocolate, while a regular chocolate cake is made only with cocoa powder. Properly speaking, devil's food cake is a layer cake, while a "chocolate cake" does not necessarily have layers.

It depends on the conditions. Usually, it will last for about 4 to 5 hours. If the weather or surrounding are very hot, humid, raining, next to a heater, under hot lights, or in direct sunlight, then it will last maybe only 2 or so hours.

color, shine, shape, solid, gas, or liquid?

This depends on the depth. The best way to cook it would be to give the cake 20 minutes, then use a skewer to check to see if it is cooked.

Substitute apple sauce for vegetable oil in equal parts. (And it contains less fat!) Other ideas: shortening (use ¼ more) OR (in baking) fold stiffly beaten egg whites into the batter Sources: experience

Just double or triple the number of ingredietns (in proper measurements) and use more mix.

Yes, since they have fruit and are more "cobbler" than cake-like you need to cover them and put in the fridge. If you make one the night before it really seems to improve the taste because the flavors have time to be together and blend.

As a cake cools it begins to shrink away from the sides of the pan. This is normal.

One does not bake cake pans. Cake batter is poured into cake pans and then the cake is baked in the pan. A cake in a 10" pan is baked like any other cake, in a moderately hot oven (325 - 350 degrees F) until it tests done. Because the batter in the center of a 10" pan takes longer to bake than the batter nearer to the edge, it can be helpful to use the lower range of suggested temperatures. Another useful hint is to tie a dampened rag around the outer edge of the cake pan. This keeps the outer edge slightly cooler and allows the cake batter to heat more evenly throughout.