Cakes

6 ounces is 3/4 a cup That's not really correct. That is assuming you are converting liquid (volumetric) measurements. The challenge here is that ounces of flour is weight and cups is volume, so you cannot use the fluid ounces of 8 per cup. You need to consider the density of the flour and how tightly it is packed.

You will want to store your desserts in boxes that do not allow the desserts to move around. Bubble wrap can also be used for packaging your desserts.

You can buy a cake that is yellow or use yellow food coloring.

White cake is white because it's made with egg whites only; yellow cake is yellow because it's made with whole eggs, the egg yolks make it yellow. If you are making it yourself from a recipe for white cake but want it yellow, use whole eggs instead of egg whites, reducing the number of eggs by one. You could also make it yellow by using orange juice concentrate for flavoring, which will of course make it an orange flavored cake.

800 calories in a Jilly's cupcake.

This depends on the product itself, Cake mixes come in different sizes. It should tell you the serving totals on the box. If not, re-ask the question giving the weight of the mix.

It's a cake shaped like cat litter. Not very appetizing.

A dry cake can be the basis for an excellent dessert. Any number of liquids can be poured slowly over the cake so that it is soaked up until the cake is quite saturated. Rum, brandy, or any sweet flavored liquor such as Amaretto may be used. For a non-alcoholic dish, a thin custard such as creme Anglaise may be used, or sweetened heavy cream or the liquid drained from stewed fruit. In the U.S., liquid flavored gelatin (Jello) is frequently used to create a "Jello Cake."

> In all of the above examples, the liquid will soak in more quickly if the surface of the cake is pierced all over with a long-tined fork or a skewer before pouring on the liquid. When custard or gelatin is used, the cake should be refrigerated.

draw an X's and O's board


i.e. two horizontal lines then two vertical lines crossing them at 90 degrees

Not quite sure about where to buy them in Washington, but you might want to try shopping online if it isn't a desperate situation. Mission Restaurant Supply has a wide variety of cake decorating supplies and baking supplies. Unlike other restaurant supply stores, they also supply to the public so not all of their supplies are commercial supplies. They have plenty of stuff for your home kitchen. You may want to check out their site.

Mission Restaurant Supply (link specifically for baking supplies)
http://www.missionrs.com/mm5/merchant.mvc?Search-Result-

Hope this helps!

Depends on the type of banana you want to make. You need to keep in mind things like are you someone who only eats kosher or maybe you only eat wheat. Also keep in mind what kind of oven you have. Here is my fav recipe

1. Butter a 9 x 5 x 3 inch loaf pan.

2. Heat oven to 350 degrees.

3. Cream butter and sugar in large bowl.

4. Add bananas, egg yolks, vanilla, lemon juice, and baking soda.

5. Mix well.

6. Stir in flour.

7. Beat egg whites until stiff, then gently fold into batter until blended.

8. Stir in hot water.

9. Scrape into prepared pan.

10.Bake about 45 minutes or until toothpick inserted in center comes out clean.

11. Let cool on wire rack for 10 minutes.

12. Turn out on rack.

13. Cool completely.

Translation: Black Forest Cherry Cake - literally, but it is generally called "Black Forest Cake" in English.

Muesli (pronounced /ˈmjuːzli/ or /ˈmuːzli/) is a popular breakfast cereal based on uncooked rolled oats, fruit and nuts. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. It is available as a packaged dry form, or it can be made fresh.

Yes, cake may be baked in a glass pan. The oven temperature should be reduced by 25 degrees for even cooking.

A good estimate would be 50, but it will vary on grind and packing. You should measure weight when baking! Cups is a measure of volume. Pounds is a measure of weight and mass. You can not directly convert the two.

use soya butter and soya milk and all the other ingredients used to make a normal cake!!

I made some before its nice

The worlds largest cupcake was made by me and my best friend our names are Alexianna .M and Marissa .S we are good at making cupcakes so we made the largest cupcake ever it was 9,999 meters wide and we just look at it and ate it was also a cookie n cream cupcake with chocolate on top with vanilla swirls

Yes. Unless the recipe calls for something else it's fine to use All-purpose.

Farticus Maximus

Nearly any cake works, but a white cake with a light icing, usually angel's food cake, works wonders. Try decorating the icing with little chocolate eggs from an Easter egg hunt, or make it in the shape of a rabbit, egg, or a lamb.

A good substitute for corn flour if is being used for thickening, is potato starch. You can also use regular flour that has been mixed and cooked with a small amount of butter in a skillet beforehand.