Cakes

They are not directly in contact with all of the heat from the oven. Also, the moisture from the cupcake batter protects them, as does being inside the cupcake sheet.

About 50cents to a dollar.

The biggest cake ever baked and listed in the Guinness Book of World Records weighed 40,000 pounds. The cake stood a little over 108 feet tall.

Probably, but canned cream is sometimes aerated; if this is the case, you need to whip the heavy cream before using it as a substitute.

adding vanilla to a cake gives it more flavor.

They usually don't. Although there are many different recipes which have coffee inside, it usually keep just coffee aroma, not the taste. But in most cases, name coffee cake is used for different types of cakes you can eat while you drink coffee.

well yeast makes bread rise and

cake is a dessert known world wide

so my guess is it is a kind of cake

It depends on the size. Try looking at the label, it might give some indication.

you would need about 4 boxes of cake mix. it only depends on how many layers you are making. that is a basic of 2 layers each.

"Well, that takes the cake", a response of dismay when someone has done something unworthy that you don't expect of them.

"You can't have your cake and eat it too", advice for someone who expects to have the whole benefit of something even after they used it, enjoyed it, or consumed it.

"They're selling like hotcakes!", simply means that something is selling far more quickly than excepted; sales are robust.

"Let them eat cake!", a response attributed to Marie Antoinette when advised that her people were starving and had no bread. It is used to deride a public official or other authority figure who appears indifferent to the needs of those who look to them for help.

"A piece of cake!", a response to a task assigned or description of a task completed that may seem extremely difficult, but not to the person saying it.

in some cakes you do need to use milk

You can use a grater (one for like the uses of potato's,carrots,cheese ect)

Or if you do want to try it, then you can use some kind of knife, be careful though. Make sure you do NOT put yourself at risk.

It depends on how the cake was before it was heated. If the cake was raw to begin with and the cake is baked, then yes, it is a chemical change because yeast is making the cake rise. If it was an already baked cake and you are just heating it, then I am not so sure. I don't think it changes at all. Then again, if you are burning the cake, I guess it is a chemical change because fire is making it burn.

There are many places you can look, including:

* Supermarket / Grocery store

* Bake shop

* Cake shop

* Cooking / cooking supply store

* Mega-mart

Or you can make your own with the following recipe on the link below.

15 Layer Russian Honey Cake

cake needs oil to help it stay moist and rich also it helps it bind, not as much as the eggs do but you still dont have to put oil in the cake mix. You can put the cake mix in a bowl...add one egg...and about 3/4 of a cup of pop(it depends on white or chocolate...if chocolate than you should use a darker pop, if it is a white or yellow cake than use like sprite and 7 up...stuff like that) after just follow the directions on the box like grease the pan and the temperature and all the other stuff!!!!!!!!!!!!!!! You will have as much fun i did from learning from my mistakes and always think of solutions not problems

I have tried it and dosent make much of a diffrence!

I think they are out of business, their phone is dis-connected.

I don't know. BUT - what I do know is..... If you roll the fruit in flour, so that it gets a light coating, before adding it to the rest of the mixture (I'm talking about rich fruit cakes, but it might work with other sorts too) then the fruit doesn't sink.

you put eggs in cookies because it makes the cookie stay wet before you bake it. If a cookie gets dry before you can bake it, then it will burn in the oven. People might think of milk instead, but milk can be absorbed fast so we use eggs instead.

* 1/4 cup butter * 1 cup of brown sugar * 3/4 cup chopped pecans * 20-ounce can of pineapple slices, drained, reserving 5 tablespoons juice * 3 eggs, separated * 1 cup sugar * 1 cup of plain flour * 1 teaspoon baking powder * 1/2 teaspoon salt * maraschino cherries Melt the butter in a 9-inch cast iron pan. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat. Arrange 8 pineapple slices in a single layer over the brown sugar mixture.

Preheat oven to 350°F.

Combine the flour, baking powder and salt in a bowl.

Beat the egg yolks and gradually add the sugar. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.

Beat the egg whites until stiff peaks then fold this into the cake batter. Pour the batter evenly over the pineapple slices in the iron pan.

Bake at 350°F for 40 to 45 minutes. Cool the cake in the pan for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.

a farmer

103. Some will cheat to get an extra piece.