Cakes

yes, Waffle House sells their waffle mix and hash browns. I paid $8 for both the (1) bag of waffle mix and 1(carton) of hash browns.

Pastry cream powder is a form of starch used in the creation of pastry cream. This pastry cream is the basis of many different fillings for different desserts like tarts, eclairs and various other sweets. It is white in color and has a slight vanillin odor and its texture is most compared to corn starch. Like corn starch, it is a thickener and works upon contact. As it is mostly available online or through commercial outlets many a time it is replaced by corn starch as it is cheaper and more readily available. The pastry cream, however is a lot less gelatinous, when corn starch is substituted.

Her birth name is Melanie Deanne Moore. She is married to Andy Paxson and also goes by Melanie Paxson.

A flourless cake is called "a flourless cake." Specific recipes may have specific names, such as "Rich Fudge Torte" or "Hazelnut Cream Layers." There is no general name for a flourless cake in common American English.

yes, cake batter can be beaten with a whisk, spoon, fork or spatula, or any other convenient utensil.

Ancel Grated Coconut is a canned, flaked coconut product in a heavy syrup. The product originates from Dominican Republic, but distributed out of Miami, FL. It can easily be found in grocery stores in South Louisiana. I'm sure other Gulf Coast States would have it as well.

'Selling like hot cakes' indicates something is selling very quickly. Hot cakes are a traditional fast food, a street food, served in public at various events and markets; because they are hot the aroma tells hungry people the cakes (which could be sweet or savoury) are cooked and ready to eat; everyone hurries to buy them.

Baker

Definitely not. All purpose flour is also called plain flour, If you are planning to substitute self raising flour for plain flour, put a teaspoon of baking powder in it as well. DONT substitute plain flour for self raising flour

Recipes using Splenda and Pillsbury Sugar-Free Cake Mix are excellent diabetic cheesecake recipes. Betty Crocker and other cookbooks, as well as Splenda's official mail-in cookbook offer, include several diabetic cheesecake recipes.

Squaw bury Shortcake

Doesn't seem to be a definitive answer on the internet.

Apparently the cake originates in the Tottenham Quaker community (the community dates back to the 17th century) and the cake appears to be a 19th century invention (the cake was given free to children on the streets of Tottenham to celebrate the FA Cup victory of 1901)

It is a simple sponge base with lurid pink icing. It was originally baked in long trays and diced for sale/ distribution.

A lemony taste to the base is common. Food colouring is commonly used to achieve the pink icing but interestingly the contemporary Tottenham Quakers (who still bake and distribute the cake at modern day meetings) use mulberries from their burial ground to achieve the colour!

It is sold to this day by Greggs the bakers.

-Jon Pavelin

No, it will probably only make it hurt more.

First you have to weigh your eggs with it shells, suppose it weigh 200g, so you will need 200g of flour and caster sugar, and margarine.

Lets use a square cake to make the instructions easier.

Cut one: Make cut parallel to top of cake giving two cake layers

Cut two: Diagonally corner to corner

Cut three: Diagonally other corner to corner

Don't be modest. The rubbing in method is when you rub the fat in to the flour. Cakes that are made using this method are cakes like

Victoria sandwich

Dundee cake

Sponge buns

An iced sponge cake will last around 3 to 4 days if it is kept in the fridge, but if kept in freezer you will have to give it a day to thaw and if you coloured the icing yourself ot may 'bleed' which means the icing will marble

a good raising agent for cakes or any baking for that matter would be sodium hydrogen carbonate, this contains alkaline, the alkaline when heated gives off carbon dioxide, which forms little bubbles all over , in and around the cake making these bigger -being filled with the CO2 makes the cake rise, you can see this when you cut a cake open , the little air pockets/holes all inside the cake.

Eggs are the main binding agent in cakes. They hold the cake together so that it does not fall apart and / or crumble once it is removed from the pan after baking. They also add some moisture and taste to the cake, due to the fat content in the egg yolks

There are two parts to an egg the yolk and the egg white. In a cake you use both parts of an egg. The egg hold the cake together and without it, it would he dry and crumbly!

The eggs act as an emulsifier. and, in plain english, this just means that they bind the ingredients together and stop them from separating during and after the baking process.

so the cake wont be dry

To make it light,and when you eat the cake the flour taste creamy and rich a bit,it basically locks the flavour.

I would think dump cake would be best eaten on the same day of baking, but it should remain acceptable for a couple days.

There are two possibilities here - if you are folding in whisked egg whites, it is usually to give the cake a light and airy texture - it's an old method before the advent of raising agents like baking powder. Also, this is used in cakes like Angel Cake in large quantities in order to give a spongier texture that is very light but does not crumble very easily.

If you are referring to the creaming method where you beat butter and sugar together until light and fluffy and then add eggs and so on, it is still for the same reasoning, more or less. It creates a homogenous blend of fat and sugar and lends a lightness to the finished sponge.

Because, when it comes out of the oven, it's expanded and hot. When you stick it in the fridge for 24 hrs, it cools and contracts. Since cheesecake is not completely porous like chocolate or vanilla cake, it cant retain its shape very well without cracking, so it cracks. Don't worry. It's impossible to avoid. it's normal