Cakes

Yes, you can. Typical dry yeast packing includes 3 packets of yeast. Each one is equivalent to one cake of yeast. Be careful to follow the package directions for the appropriate temperature of the liquid that will make the yeast active. Older recipes sometimes refer to a "large" cake of yeast; that is equivalent to all three packets.

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.

A commercial size 1/2 sheet cake pan (2 inches tall) will hold approx. 12 cups of batter.

A cake mix can make approx. 4 -- 5 cups of cake batter, although it can vary by 1/2 cup or more depending on how big your eggs are, as well as how long you mix the batter and at what speed.

When I bake them, I make 3 boxes. Fill the pan 2/3 full. You'll have a little batter left over. I usually use this to bake a small (6 or 8 inch) cake to throw in the freezer for a rainy day.

The United States in the late 1700s.

Look in a big box craft store--they often have entire sections dedicated to cake decorating--tools, accessories, pans and so on. You can also find cake decorating kits on places like Amazon.com and eBay. They have some great kits that you may not be able to find locally. Craft stores often have really great cake decorating kits. Try places like Michael's or Joanns.

Very little. The average slice of cake has between 1 and 3 grams of fiber in it.

flapjack and gingerbread

It all depends on how thick the cake is. Try using a 10 inch or 12 inch pans that are 3 inches deep.

Or you can do 8 inch, 10 inch, and 12 inch that are 2 inches deep and double layer each one and that would be enough. Where I live its hard to find 3 inch deep cake pans.

See the Cakefairy link below for a listing of cake sizes per servings.

After baking, leave the cake in the pan for 10 minutes or so to cool before removing and letting it cool further.

Butter makes sure that all the mixture is binded together. It is a water/fat emulsion and also makes a cake tender, moist and creamy, and adds some color.

To turn the cake batter into a liquid. Why milk specifically? Because the recipe says so. I've definitely replaced milk with juice before and only good things have resulted, so I doubt that what you add really matters on a chemical level.

well it depends what you take out...if you take out the coco powder, it wont be chocolate, it will just be a sponge cake but if you take any of the main ingredients out like marg, flour eggs or sugar, it wont work. imagine if you didnt add egg, it wouldn't rise and the mixture wouldn't stick together!! if you didnt add flour it would probably be really stick and with no sugar it wouldn't be very sweet and i think that the marg helps it all stick together aswell!! why don't you experiment and see what happens!!

xx much lovee xx

If you've followed the recipe using egg whites instead of whole eggs, the difference should be that you have a white cake instead of a yellow cake. When using a recipe calling for whole eggs and you wish to use just the whites, add one more egg than the recipe calls for to make up for the liquid of the yolks not used.

pootis

of course you can! people do it all the time for their wedding anniversary. I can't promise it will taste very good and might be a little stale. just make sure you defrost it, a frozen year old cake wont be so delicious.

you just need about 1/2 a cap full of it, as lemon is a strong flavor

you will need

200g /8oz - self raising flour

200g /8oz - butter

200g /8oz - sugar

4 eggs

method -

1. cream the butter and sugar together till smooth

2. add in the eggs 1 at a time mixing

3. slowly sift and stir the flour in

will need 15-25 mins in the oven at around 180º

Out of cornstarch == 1 tablespoon cornstarch..... use 2 tablespoons of all purpose flour

Out of self rising flour.....make your own

1 cup of self rising flour......... you will need 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda

Make a trifle

Make cake balls

Make Biscotti -Cut in thin slices and dry in very low oven (these can also be used to make trifle)

Make Lamingtons - dip squares of sponge cake in a chocolate icing (made with icing sugar, cocoa powder, butter and milk) and roll in coconut.

Generally 9" . In some countries the preferable size is 8" as well.

For cakes that use baking powder or baking soda it will affect them. Once these have been added to a moist mix they will start to react. It is best to bake straight after adding the flour and rising agents.A recipe that does not specify a rest period may rise less if rested.

But is is done for batters like Yorkshire puddings and pancakes, and they rise more if you leave the batter covered in the fridge for a few hours. This delay in recipes that do not rely on baking powder, but on bubbles from beaten eggs gives the batter a chance to relax (the gluten proteins become less tightly knit) and the final result is less tough.

However, if you are having cake at your dinner party, check if it works first (like a few days in advance. This is just incase you do leave the cake mix/batter for a few hours and it doesnt work. You don't want there not to be a cake or anything. That would be disaster.

1. You are hungry

else 2. you want to bake some for fun.

Overall, if you dive in psyche, foods like cake and breads generally give you a homely,secure feeling. It means either you urgently require to feel secure, or you are well content with your life. It may also mean you are thinking about your grandma or your childhood. You may post more details here.

Sugar generally just affects the taste of the cake, not really the look. Brown sugar may darken the batter slightly, but not by very much at all.

Macaroons are made from ground almonds or almond paste (marzipan), sugar and egg whites.

Use about 2/3 cup each of almonds and sugar and the white of one large or two small eggs.

The three ingredients are beaten together with a pinch of salt until well combined (you can add a little almond extract, but not artificial almond flavour) and then shaped into small balls about 1 inch, or 2.5 cm, in diameter and placed on a baking sheet about 2 inches, or 5 cm apart.

If you like you can press a whole almond gently into the centre.

Bake at 350f or 180c for ten minutes, or until pale gold. Cool completely on a rack before storing in an airtight container lined with paper towels. The macaroons will keep about four days this way; don't refrigerate them.

There are many macaroon recipes available; check them out to see which you prefer. Coconut is a popular ingredient.

The link below has an excellent recipe from the Odense company which makes marzipan and almond products.