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Cakes
Questions about how to bake and decorate the popular dessert and birthday treat, cake.
3,184 Questions
How would the colonial baker help other people in the community?
A baker was important to the other Colonists because many of them did not have the oven necessary to bake bread. They all had a way to cook food but very few had ovens built because of the cost of the bricks.
Name something you need to bake a cake?
You need pretty much 3 things.....batter / cake mix, a pan, and an oven. The cake mix can either be store bought or made from scratch (most involve flour, eggs, water, oil, vanilla extract, butter, shortening, milk, or some form of those ingredients plus additional extras). Your pan can be an size or shape. And then the oven to bake it in.
What act required manufacturers to list ingredients of their products?
The FDA (Food and Drug Administration)
What are some flavors of cake?
There are many types of cakes and here are some of the ones I thought of carrot,vanilla,choclate,red velvet,lemon.yellow,coconut,rice and confetti!
Can you freeze cake mix after its made?
Yes you can freeze cake mixes but when it gets defrosted and baked, it won't have half the flavor or moistness.
You can also store an unbaked cake mix in the freezer.
And, you can freeze a baked cake that was made with a cake mix.
Is bisquick ok to use instead of all purpose flour?
Not really. Bisquick has shortening and baking powder already in it.
What are Importance of Main ingredients used in cake making?
it depends what you would call the main ingredient. if you mean flour then it is used as a raising agent (if self-raising flour), as a binder, to thicken the batter and to trap air pockets in giving you a crumbly, light cake instead of a dense slop.
What can i use to mix cake if you don't have any eggs?
Their are many people who eat only eggless cake. So I would like to share the ingredients which can help you prepare the cake mix without adding egg to it. Mix the following ingredients if you are looking to prepare eggless cake:- Vinegar, Vanilla and Applesauce and then water, mix all this till it becomes consistent batter.
What are different flavors of cupcakes?
Vanilla, Chocolate, 4 Spice, Chocolate/Chocolate Chip, Vanilla/Chocolate Chip, Carrot, Butter, DAIRY FREE Chocolate, Pumpkin Spice, Pumpkin Chocolate Chip, Red Velvet, Apple Cinnamon, Coconut, Brownstone Front, Lemon, Caramel Pecan, Brown Sugar Pound, Lemon Pound, Butter Pound, Pink Lemonade, Strawberry, Rum, Vanilla/Chocolate Swirl
What type of a solid shape is a slice of cake?
Looking from a bird's-eye view, it makes a sector (a pie slice of a circle). Technically speaking, the cake is 3D and thus an extruded sector, but as the cake is a lie, it doesn't really matter anyways.
How much of the cakes each boy should get if 8 boys share 14 cakes?
Each boy should get 7/4 of the cakes
A high fat cake is a cake that contains high amounts of calories, fats, and sugars. It is usually a cake that includes egg yolks, milk, cream, butter, margarine, lard, shortening / vegetbale shortening, and / or oil.
How much butter is used to replace oil in baking a cake?
Yes. The difference between Oils in cooking and butter are very minimal when using as an anti-sticking agent. Although, calorie wise, the oil is usually the better bet; but butter can be substituted in emergencies.
The biggest difference in using butter in lieu of oil is TASTE. Save for a few, oils are tasteless. As for fat content, I have before me these three products and will now list the differences of all 3 for calories and fat. You might be surprised.
Calories per Tbsp Total Fat
Canola Oil 120 14g
Butter 100 11g
Smart Balance
50/50 Butter/
Oil Blend 100 11g
So, oils probably contain MORE calories.
So why waste your time on oil when butter enhances the taste of any baked good. BUT...butter also has a natural water content so you might want to subtract just a tiny bit of water from whatever liquid is called for in your recipe.
Happy Cooking.
Is there a cupcake shop in NY called St Valentines cupcakes?
No. St. Valentine's cupcakes is a fictional bakery from the book "It's raining cupcakes" by Lisa Schroeder. Sounds delicious, doesn't it.
Can you use canned pineapple instead of fresh in cake?
No, you cannot make Jell-O (or any gelatin based dessert) with fresh pineapple. This is due to the presence of an enzyme called bromelain in the pineapple. This enzyme is a protease, which digests (or breaks down) the collagen based gelatin protein. The digested gelatin cannot solidify and you end up with a soup instead of a gel.
Cooked or canned pineapple can be used in gelatin desserts, because the heat used in canning and cooking destroys the bromelain.
More information:
Go ahead and buy your fresh pineapple. Pineapple set with pure pineapple juice makes a beautiful jelly, and fresh pineapple tastes much better than canned.
You'll need a setting agent (gelatine) and pineapple juice, both available from your supermarket.
Fresh pineapple and fresh kiwi fruit both contain an enzyme (see above) which prevents jelly, Jell-O, or gelatine, from setting. Because that enzyme is destroyed during the cooking or canning process, the processed pineapple (or kiwi) then can be used in jellies.
So if you have fresh pineapple or kiwi that you want to set in jelly you'll need to cook - poach - the fruit in some way first. The simplest and tidiest way is to cut the fruit into cubes, the size you want for your jelly, and put it in a container (use your jelly mold if it's microwave-safe) with some pineapple (or kiwi) juice, cover, and microwave until the fruit is hot and steaming.
Uncover and cool slightly; add more juice to cover the fruit completely and refrigerate until cold: now you're ready to make jelly.
For the liquid and the setting agent, just buy a carton or bottle of pure pineapple (or kiwi) juice, or other juice you might want to use - any juice must be pasteurized, or otherwise heat-treated, but most juices are; read the label (reconstituted means it'll have been heat treated). Make sure you know how much juice you need to fill your jelly mold (less the space taken up by the diced fruit).
Also buy a packet of gelatine powder. The instructions on the pack will tell you what proportion of gelatine to mix with the juice: just follow that information.
There's no need to add extra sugar even if the juice has no added sugar or other sweetener (and that's the best sort of juice to use for this). The sugar in the fruit is plenty, and you'll keep that delicious tartness, lacking in canned fruit, which gives your jelly a special, super-fresh flavor; sharp but sultry, very tropical.
Of course, you don't have to bother with the gelatine if you'd rather just buy pineapple-flavored jello to mold with your pineapple; truly, though, it's just as quick and no more trouble at all to use gelatine with real fruit juice, and you'll never go back to flavored jello again!
To serve, garnish with fresh crisp mint leaves (put sprigs in a plastic bag in the fridge for an hour or so ahead of time) and offer separate dishes of ice cream and unsweetened whipped cream; your guests or family can decide how much they want.
Chocolate and candied ginger both go well with pineapple, so you might like to shave dark chocolate over your jelly (use a potato peeler), or have a bowl of ginger for scattering over.
All the festivals in Mexico have tradintonal foods but really Mexicans eat Daily life foods such as torttials and pancakes. and to all my burritoes out there Taco Bell rules!!! (Migel V.)
They eat really spicy foods!LOL!
Carrot cake is not much different to normall cake. its like saying is a banana cake healthy. its only flavouring that makes it carrot cake a carrot cake. the amount of carrot in a carrot cake is very little and there is only a few gratings in the cake its self so carrot cake isn't good for you
What is the purpose of potato starch in a cake recipe?
I think the addition of starch to a recipe keeps the gluten in the flour from activating or not as much so the end product is more tender. Corn starch should have the same affect.
About how much is a cookie cake?
It depends on where it is from and the size of the cookie cake. A smaller sized cookie cake from your local supermarket or bakery could be less than $10 or so. Larger cookie cakes or ones from specialty markets / stores / backeries or cookie cakes that have been detailed specifically could cost up to $40 or so.
Average shelf life of homemade cakes?
Within 3 days unless it is a fruit cake that has been preserved with alcohol.
You can eat the cake after this time but unfortunately bacteria is already taking hold of the ingredients even if it is kept in the fridge.
But outside of the 3 days the cake is drying out and is not enjoyable to eat.
What is the recipe for butterfly cakes?
Here is a recipe for butterfly buns. It makes 12 but you can double up the quantities, this recipie has never failed me but you may need to bake it more than once to tweak it to your oven or taste:
- 150g butter, softened
- 150g caster sugar
- 150g self-raising flour
- 3 medium eggs
- 2tbsp milk
- Few drops of vanilla extract
- 12-hole bun tray, lined with paper cases
- Set the oven to gas mark 5 or 190°C.
- Place all the ingredients in a bowl and beat until smooth.
- Divide the mixture between the paper cases, and bake in the centre of the oven for 15-18 mins, or until the cakes have risen and are just firm to the touch in the centre.
- Remove cakes from the oven and transfer them to a wire rack to cool.
- Cut off the top of the cake with a knife and cut that circle in half. Put a line of buttercream on the top of the newly cut bun and arange the cemi-circles of cake in the shape of a butterfly's wings.
NB- to make buttercream you need:
- 3 large egg whites
- 250g caster sugar
- Pinch of salt
- Few drops of vanilla extract
- 300g unsalted butter, softened
Method:
- Tip the egg whites into a bowl and add the sugar and salt. Place the bowl over a pan of simmering water and stir until the sugar dissolves completely.
- Remove the bowl from the heat and whisk the mixture, preferably using a table-top mixer, until it becomes a thick meringue and whisk in the vanilla extract.
- Cut the butter into chunks and whisk it in - the mixture may collapse and go runny, but keep whisking it at full speed and it will combine together to give a fluffy buttercream.
From Good to Know website in related links.
How do you make chocolate crispie cake?
First you want to take a s*** in your pan. To help thin it out eat some hot peppers first. The you want to throw in some rice crispies. Use your urin as oil and grease your pan. All dem n****s be wantin that chocolate cake
What causes wet spots on cakes?
Too much liquid or humidity. Cooking is an Art , but baking is more of a Science , it demands more specificity.
