Cakes

Bought cakes will have a use by date and beyond this date will not taste their best though can be eaten so long as no spoilage can be seen.I give the information below based on home cooked cake which contains none of the preservatives of shop bought ones (some of which almost unbelievably, have a shelf life of 12 months!)

It really depends on what type of cake it is. You should not keep cake in the fridge unless it contains cream as this will make it go stale very quickly. Victoria sponges are best eaten within 3 days of cooking though a sandwich cake (which contains fat, unlike a sponge) can keep for up to a week as long as it wasn't overcooked in the first place. Fruit cakes (light ones, not Christmas/wedding cakes) may keep for up to 10 days or longer - the more fruit it contains the longer it will keep. Heavy fruit cakes, as long as they are well wrapped will keep well for months. In all cases the cake needs to be well wrapped to preserve its freshness. Most cakes, including iced ones, freeze very well and can be cut into individual portions before freezing making them very quick to defrost. Defrosted cakes will not keep quite as long as freshly baked ones once defrosted. If your cake is a little on the dry side you could try it spread with butter (if it's a fruit/gingerbread type) or warmed in the microwave and served with custard - delicious.

Shortcake is originally European. But putting strawberries and shortcake together, with whipped cream, is American and started around the 1850's.

The most common method of incorporating air into baked products is to use beaten eggwhites. The egg white holds the air bubbles in suspension and when the product is cooked, the protein solidifies trapping the air permanently. Think Souffle.
Also you can use baking powder or other chemical agents.

there are many reasons why your cake could have fallen in the middle somtimes it is because you have put too much of one ingredient in or there is not enough air You could have bumped your oven. This is because the butter and whatnot is denser and falls to the bottom. If you don't bump it, your cake will end up being as you wish for it to be.

A birthday cake is heterogeneous. The batter alone is homogeneous.

1 package is worth 2 and 1/4 teaspoons of yeast.

1 teaspoon of sugar is about 5.8 grams. So that is about 4.3 teaspoons.

I use a wooden spoons for cooking because they to not scrape the surface of metal and non-stick cookware. Also, they tend not to warp in extreme heat like plastic spoons, and are generally durable and reliable.

Also, many people believe that bacteria grows faster on plastic and metal spoons. Wooden spoons are biodegradable and they tend to be a good shape for stirring!

30 tsp

1 cup = 48 teaspoons

1 teaspoon = 0.02 cup

i think you should need at least 4 years. My plan is to go to a community college for two years and then the community school will let you transfer to another culinary school. You will need to take a business class.

Basic cake pops like the ones you find in Starbucks run about $USD 1.50-2.50 each.

If you're making specialty cake pops with shapes/characters they typically go for $USD 2.50-3.50 each.

You will need to figure your material costs including packaging and labor...cake pops are time consuming so that needs to be factored in.

To bake cookies on a convection setting, set the oven to 25 degrees less than the recipe calls for (unless it specifies a convection temperature, then use that). It will take as long as the recipe recommends.

If you omit vanilla extract, you will not have the intended flavoring. If you don't like vanilla, try substituting maple syrup, exactly equal to the amount of extract the recipe states.

No, your cake will be dry and terrible. You can substitute another ground nut.

To price anything by the slice: Take the item cost as a whole and add 30%, then divide by the total number of slices. (Ex - Cake cost you $10. Add 30% = $13 divide by 12 slices and your price per slice is 1.08.)

Let's start a list: * banana * banana nut * ** walnut ** pecan ** pistacchio * cream cheese * cherry * cherry nut * ** walnut ** pecan ** almond * Nut muffins * ** almond ** walnut ** pecan ** pistacchio * blueberry * raspberry * bosenberry * gooseberry * huckleberry * strawberry * peanut butter * bran * strussel * cinnamon * pumpkin

The easiest way to do this would to first find a picture of the cell design and enlarge it. Make a basic sheet cake and carve it to the rough shape you would like and cover it with a smooth icing or fondant. Using a piping bag and colored icing (or edible sugars or candies), make the details within the cell, like the organelles.

You use a spatula or spoon then go in circles around the bowl or pan.

Air bubbles formed in the batter while mixing. While the cake baked, those air bubbles expanded as steam and escaped, leaving behind a hole in the baked cake.

Pound cake was traditionally made with a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. The cake recipe has been changed over the years, but the name has remained the same.

The lumps in your cake batter usually consist of lumps of flour or sugar. These lumps will remain once you bake your cake, and you will still have lumps of flour or sugar in your baked cake. The best thing to do is to use a good mixer (a hand mixer works fine), and make sure all ingredients are properly blended before baking.

There are a few names: there are bakers, pastry chefs, and cake decorators but the usual crossword answer is icer.

The food in the 1860's was a very little amount. Some food they would have was dried beef, flour, corn, and rice.

The rich, like today, also would get more/higher quality. Th more you could spend, the better your food. The food most people ate was grown at home. Since most everyone was a farmer, there wasn't much buying or selling but if you were really poor and needed the money, you would sell as much as you could where as the rich, didn't have the need. they could keep what they wanted and sell what they don't. If they wanted a better cut, then they would buy that.

You can try youtube.com

Symbol of baking soda is Sodium Bicarbonate(NaHCO3).