Cakes

1 of a cup minus 1 tsp. = 5 oz. :0)

Depending on what you are using for filling, you can simply reduce it on the stove top. Fruit can be simmered to become jam like. Cornstarch or flour can be used to thicken most anything. Fine Tapioca can be used. Cream of Wheat or hot rice cereal for babies can be used if desparate.

Since Italian meals usually come in what we would call 'courses' consisting of individual dishes served family style, from a serving dish, the presentation is usually rather simple, but often includes an artistic garnish of some sort.

Even in a restaurant, sliced meats (especially cold meats) are usually presented 'family style' on a large platter so that each slice is displayed in a pleasing arrangement. Pasta dishes and salads are also frequently presented family style, even in restaurants.

At formal affairs for groups and in larger restaurants, you will find elaborate buffet-style presentations, often with branches and blossoms arrayed among the serving dishes, which may be on pedestals of different heights.

I guess the short answer to this question is that many dishes are presented "family style", with each guest serving him or herself, so the presentation is that of the serving dish, rather than individual portions.

The only place each dish would be presented separately would be at an upscale restaurant, where each course will be presented in an artistic manner and beautifully garnished. At most of the less expensive restaurants, one chooses various dishes from a glass display counter, already on plates. Then these are warmed up and brought to your table.

In certain cities, there are food bars where patrons eat standing up! Unlike the Macdonalds (which you can also find in some Italian towns) this is usually not 'fast food' in the sense of fast cooking. It is 'slow cooking' served quickly for fast eaters. This is especially noticeable in Milan, where everyone is in a hurry, and in tourist meccas. You can find every kind and price range of restaurant in most towns and cities, but if you look for the ones featuring traditional food of the region, you are more likely to get real home-cooking and a feeling of being a guest in the owner's home.

Many restaurants in Italy have websites, so check your guidebook for the Italian names and website addresses to see more about presentation.

A "wet cake" as a specific desert is a type of cake from Argentina (Torta Morjada) and other Latin American countries in which a cake is soaked in syrup after cooking. A traditional recipe would call for the cake to be served in a shallow bowl filled with a dulce de leche and/or heavy cream (sometimes with fruit), thereby ensuring the bottom of the cake gets soaked by the syrup and the top remains dry. The cake is then cut and served and additional syrup may be poured on top of the cake as desired.

Otherwise, in a general sense, calling a cake wet could indicate that it is undercooked.

Almost all cakes have a sweet flavor. The actual taste depends on the ingredients.

It depends on the cake. A 2 kilogram chocolate cake with no frosting would be a different volume than a 2 kilogram cheesecake.

Use the old fashioned heat on the stove kind and just pour (dribble) it on top. It'll be good. You can go to cooks.com or something for a recipe. But, you don't really need it. Just heat of some milk with a little butter and the sugar and cocoa for chocolate and stir 'til it all melts and pour it over the top. Piece of cake!

The candlesticks are probably what you're referring to, in which case the fuel is the candle wax.

It means you must make a choice, even if it is difficult. Say you've been served a piece of your favorite food. You can keep it, stare at it, put it in the freezer, whatever--or you can eat it. But once you've eaten it, you can't keep it anymore--it's gone. But if you keep it, you can't eat it. Assuming she's not talking about actual food, she's asking you to give up something. For example, I can't have an exclusive relationship with my wife and date someone on the weekends.

Angel food cake is very delicate. You cannot touch the cake, even one time, when you have your cake in the oven. If you do, it will fall every time. You cannot move it, touch it, prick it, or any form of movement near the oven when you are baking the cake. I have seen it every time. They are delicate and cannot be moved or touched during baking time.

Yes, but it would involve finding a specialised recipe that uses almond meal (ground almonds), or semolina, or polenta, in place of flour. (You cannot simply substitute any of the above into a standard recipe requiring wheat flour, since ground almond/semolina/polenta have very different properties to wheat flour). Generally "flourless" cakes require ingredients that may not already be in the kitchen cupboard - they are slightly more specialised to bake than a regular cake.

Try googling recipes for "flourless chocolate cake".

Hi there the essentialls of kitchen equipment are knives to cut a repare your foor, rolling pin for pastry and pasta, measuring dishes for ingredients,saucepans and frying pans for cooking , trays for and oven to rest food on and cutlerey.

You may also require more but here are the deadline basics for home cooking.

Bananas have been around for a long time. Since the banana grows in tropical regions, generally they were only eaten by the people that lived in those regions. Antonius Musa was a Roman doctor that suggested that Augustus Caesar eat them. The first bananas were grown in Africa but sailors brought them to the Canary Islands and West Indies. Jean Francois Poujot of Jamaica found that some of his bananas were yellow instead of the usual red or green. The sweet yellow banana caught on and was soon the preferred banana. Now the other types of bananas are usually called plantains.

well if its meduim about 45mins if small half and hour and if large about 1hour 5 mins

To Make the actual cake, buy a dark chocolate cake mix or red velvet cake mix from the store.

Follow the instrutions on the box and let the cake bake.

To decorate the cake, i recommend a rich vanilla or buttercream frosting.

Frost the cake on all sides and cover in fondant

Fondant can be bought at Michael's craft store, or and baking store.

On top of the fondant, place three blueberies or strawberries in a triangle (this will make it look fancy)

Lastly, put your cake on a nice plate. Put the person's favorite food that you are making the cake for. ( I made a cake for my brother and layed out fig newtons on the side of the cake.)

Serve the cake to your people and watch their faces light up

The standard size of the plates for serving a cake are as follows; plate for serving small to medium size of cake or desert is 30cm wide, 33 centimeters diameter for larger size of cake.

cakes dressing etc. wateva you want get off this website its not accurate cause this is my answer that i chose but somebody else can change it cause they may not have the same opinion as me

as a matter of fact yes you can. why just the other day i ate an entire cake! as well as Nicolas cake. but that is beyond the point! when you eat your cake you should eat it with a LADLE not a fork. bang your ladle on the table in anticipation and take another bite. Acknowledge your friends envious looks but do not heed to them, cake is good for you.

A sponge cake is soft and is suitable for flat cakes, also it has a shelf life of about two days. A Madeira cake is a firmer more textured cake, suitable for cake sculptures and has a shelf life of up to two weeks!

You can, especxially if you are going to be storing it for more than a few hours or if it has already been frosted.

You're cool!