Cakes

becozz u a funnel u daft lad orr lasss

homemade- made by you at home (box mixes would be acceptable) from scratch- most of the ingredients were made by you, too (box mixes wouldn't be acceptable)

you looser who cares your taking about cooking

There are 11 cups of batter in an 11x15 pan for a 2 inch layer. I would guess for an 11x13, maybe 10 cups?

By the time that you've asked this question and someone has answered it, you could have found out the easy way - by putting one in the freezer and checking to see whether it has come alive yet or not.

Jaffa cakes are biscuits (or small cakes!!) with orange flavoured jelly in the middle and chocolate on top.

Interestingly the "orangey bit" is made of apricot pulp, sugar and a tiny squirt of tangerine oil.

yes you could because you have to add oil and water anyways so it wouldn't really matter but it still wouldn't taste as good with eggs.

yes you could

Yes, adding one or two ounces of melted baking chocolate to a cake mix would produce a chocolate cake. The more melted chocolate added, the richer the chocolate flavor. However, adding too much melted chocolate could alter the texture of the finished cake.

The King Cake is the Mardi Gras specialty in New Orleans, Louisiana.

ingredients:

1 cup sugar

1 cup sifted all-purpose flour

6 tablespoons Hershey's cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup boiling water

directions:

-preheat oven to 350 degrees F. Grease and line a 9 inch round or square baking pan.

-stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl. stir well.

-then add egg, milk, oil, and vanilla. stir well. stir in boiling water. pour batter in prepared pan.

-bake 30 to 35 minutes or until wooden pick inserted in the center comes out clean. cool 10 minutes.

Yes, so long as the wrapper is wax paper. Better to just chew on it though like gum.

Yes, butter can be substituted for shortening in most recipes. The resulting product will have more intense flavor, but may be a bit flatter or thinner. When using salted butter, one should also reduce the additional salt called for in the recipe.

You can add a tablespoon of honey to the mixture, depending on how sweet you want your sponge cake to be, and how big the cake is. I think it would be best to add a little at a time until you get the desired sweetness.

The combination of red food coloring plus cocoa are what gives red velvet cake its unique red color. But it isn't just the cocoa and food coloring that makes it a red velvet cake; the rest of the ingredients are what gives it the distinctive flavor that differs from a traditional chocolate cake.

Tofu. You can whip equal parts soft tofu with water and it bakes just like an egg. 1 oz tofu with 1 oz water equals 1 egg. If you dont whip all the lumps out you may see them in your cake because they wont desolve all the way. But tastes fine because tofu has a bland flavor.

Supposedly the gel from soaking flax seeds in warm water can be used as an egg white replacement in the case of most baked goods (e.g cakes, biscuits.) I doubt it would work in a meringue though.

Errr...they're baked! 180C for 90-120 minutes, skewer to see if it's soft inside.

That will soften the inside but not harden the outside. Rub them first with olive oil to get the crunchy skin, start the oven higher (220C?) and then turn it down to 180 when the skin is harder.

I bake them at a high temp, 450F, the timing depends on the size of the potatos (always use the same size potatos, especially with this method), and just check with a fork to see if they are tender

No. If a cake mix calls for oil, an extra egg instead of the oil will not give good results. The oil is to give the cake moistness, so an extra egg will not only make it heavier and more dense, but it will also be very dry.

One cannot bake a cake on a cooking range. Baking is done inside an oven where the food is surrounded on all sides by dry heat that remains at a steady temperature through the entire baking time. Foods prepared on a cooking range are set (in pans) on top of the cooking elements, so that heat comes only from the bottom of the pan. The type of cooking done on a cooking range include boiling, steaming, stewing, poaching, searing and frying.

A king cake is a traditional cake served and eaten on Mardi Gras. Typically it is in a round shape, is a plain cake (like angel food, vanilla, or pound cake), and is decorates with a very sweet icing. Often, the decorations and icing colors are done up to match those of Mardi Gras (green, gold, and purple). There is a little toy baby or "king" buried into the cake. Whoever finds the baby is considered to be lucky and is "king" (or queen) for the day.

Many types of bread and various cookies use eggs for glazing.

In the Duncan Hines classic yellow cake mix there is Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- and Diesters Of Fats, Monoand Diglycerides), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphat E, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Starch, Salt, Dextrose, Polyglycerol Esters Of Fatty Acids, Partially Hydrogenated Soybean Oil, Cellulose Gum, Artificial Flavors, Xanthan Gum, Maltodextrin, Modified Cornstarch, Colored with (Yellow 5 Lake, Red 40 Lake).

Funnel cake are usually severed at festivals or parties which is why it is not found in most home recipe books. But there are many online recipe sites that provide step by step instructions for how to make funnel cakes.

While it is possible, it is not recommended because quali eggs have a disctict tatse and they are also very small. It is always best (and recommended) to use regular chicken eggs.

The cake will not taste right (it will be too sweet) and the batter will be the wrong consistency. It will either be too liquidy (fine sugar) or too coarse and thick (coarse grain sugar or lump sugar).