Cakes

The nearest I can come up with is: SEA FOAM CAKE 1 c. milk

1/2 c. shortening

3 egg whites

2 c. flour

3 1/2 tsp. baking powder

1 tsp. salt

1 1/4 c. white sugar

1 3/4 tsp. vanilla Put flour, baking powder, salt and sugar in bowl. Add shortening and 2/3 of milk and vanilla and beat 1 minute. Add unbeaten egg white sand beat 2 minutes more. Add rest of milk and beat until blended. Bake in 2 layers 30 to 35 minutes at 350 degrees. SEA FOAM FILLING: 3 tbsp. flour

6 tbsp. brown sugar

1/2 tsp. salt

1 c. milk

2 tbsp. butter

1/2 tsp. vanilla

3 egg yolks Mix flour, sugar and salt. Gradually stir in milk. Cook until smooth and thickened. Pour slowly over egg yolks which have been beaten with remaining sugar. Cook 2 minutes. Remove from heat and add butter. Add vanilla when cool and spread between layers of cake. SEA FOAM FROSTING: 2 egg whites

1 1/2 c. brown sugar

5 tbsp. butter

1 tsp. vanilla Combine sugar, egg whites and water in top of double boiler. Place over hot water and beat for 7 minutes or until frosting stands in peaks. Remove from heat and add vanilla and beat until thick enough to spread. Frost cake.

It varies per cake and per exact recipe. Usually, it will be something along the lines of a few cups of flour, a couple eggs, 1/2 cup or so of water and oil (each), teaspoon or baking powder / baking soda / salt / vanilla extract, and then any specific flavors or additives onto that.

Either cooked too long in the oven or once cooked has been left out to cool for too long.

It was in the American Girl Magazine last year, I believe April/May edition. It is a 4 layer cake colored with different flavors of jello and made with a white cake mix, frosted with light blue frosting and decorated with white frosting clouds. The layers are lined up like a rainbow (no purple there is some unknown problem with the purple jello) and are very pretty when you cut into the cake. I made it last year for my daughter's birthday and it has been requested again. I am actually going to do a variation today with food coloring instead of the Jello and make my own white frosting again as I don't care for the jarred. I've midsplaced the actual recipe. It is super simple, the biggest problem being the need for four 9 inch cake pans or you have to cook the batter in shifts. Worth the time to borrow another set of 2 from a neighbor. As there is less batter in each pan you need to reduce the cooking time from the direction on the box.

A good way to do it is to take a bowl and spoon in white chocolate pudding on one half and regular chocolate pudding on the other half. Then, using a spoon or toothpick or fork or butterknife, carefully create a swil, mixing the two.

Silicone can be microwaved due to it being heat resistant. In addition to being microwavable, silicone can also be used in the oven. Overall, silicone is a good green cooking product and is very easy to clean.

There are so many good names for a cake shop. Invest in names that sound incredibly sweet and incredibly innocent.

yes go to Canada for Fat Cakes.

No the person above me is just messing with you. Fat cakes are sno balls wrapped in a packet that says Fat Cakes

Cakes can dip or 'drop' when cooling if they are knocked, or if, when they are removed from the oven, there is a large difference in temperature. This can sometimes cause the cake to change shape slightly.

Over mixing the batter tends to make the cake dry. Other reasons could be, too much flour, high oven temperature or baking time is too long.

Yes, you can use granulated sugar as a substitute for castor (caster) sugar in a cake. Caster sugar is a quick dissolving sugar. So it will be necessary to grind standard granulated sugar in a food processor before using as a replacement. A blender can also be used.

Red velvet cake is AMAZING I like it with white icing instead of cream cheese icing i think it tastes better oh and they also have red velvet ice cream it's really good the brand is Blue Bunny try it for yourself

Yes. Butter is 80% fat, 20% water. Oil is 100% fat.

To get the correct amount of fat from the butter, use 125% (5/4) the amount of butter vs. oil (multiply the amount of oil x 1.25). You now will have the right amount of fat, but excess liquid from the butter.

To compensate for the water in the butter, reduce the amount of other liquid called for in the recipe(milk, water, etc). Take butter amount - oil amount. That result is how much to reduce the liquid.

Example:Recipe calls for ¾ cup oil and 1/2 cup milk.

3/4 oil is 6 oz. 125% of 6 oz (6 x 1.25) is 7.5 oz of butter. You now have the right amount of fat.

7.5 oz butter - 6 oz oil is 1.5 oz. That is the water from the butter. Reduce the milk by 1.5 oz: 1/2 c. is 4 oz, minus 1.5 oz is 2.5 oz

Original answer below may give a good result, but doesn't have the equivalent amount of liquid as the original recipe:

When substituting butter or oleo for oil in a recipe, generally add 1 1/4 cup butter per cup of oil.

You are basically substituting enough butter (when melted) to equal the same amount of liquid in the recipe.

Mix a white or yellow cake and take out about 1 cup of batter. Add the flavor and coloring you want to this. Drop spoonfuls on top of the plain batter in the pans and run a knife through it to create swirls. Bake as usual.

a Costco cake is not dear, is very cheap, so you get your value of money :)

Chemical reactions occur when baking a cake, there fore cake baking is a chemical change. Generally, if a change is chemical, the thing or things that have been changed cannot be reverted back to their original state e.g. you cannot separate the ingredients of a cake after it has been baked.

To bake, fill, ice & decorate a wedding cake can take anywhere from 12 hours to many days to complete. It depends on how large it is, how many tiers it is comprised of, how detailed the icing/pattern is on the exterior, etc.

Yes. You can use buttercream as the frosting to bind your cake crumbles to make cake pops. Buttercream is also a good base if you're adventurous and want to flavor it and experiment with new cake pop flavors.

Butter is used in cakes to give the cake a richer taste. If butter is not used, the ingredients are often too dry or the recipe ends up tasting bland. Butter provides the saltier aspect to the sweet dish, so that you end up with the best of both worlds.

Yes it does need to be refrigerated because if not then the frosting (if on cake) will start to melt and coconut willturn brown.

If you are not in a hot climate your cake will last longer if you don't put it in the fridge. Refrigeration makes cakes go stale quickly. Coconut will go brown only if it is fresh coconut, desiccated coconut should be fine.

let your cake 'stand' in the oven for about 20-30minutes after the timer is done. Dont take it out from oven as soon as the timer ends. A quick change of temperature affects the cake. another reason might be your cake is baked at the wrong temperature. double check recipes for the correct temperature.

History of the Best Cake or pie in da universe, Plus no desert is better than a chocolate cake. History of the Best Cake or pie in da universe, Plus no desert is better than a chocolate cake. it sucks it sucks it sucks it sucks

To make the cake taste sweet. If you are referring to the scientific properties of sugar, then ill tell you that sugar is a disaccharide and its function is for energy transport. Sugar its self, on the other hand, would just alter the flavor of the cake and make it taste sweet. I hope this helped.

Flour is not added to tea by most people. There are zero grams of flour in a cup of tea.

Because if you don't the cake will blow up