Cakes

It can vary. A pound cake is simply named "Pound cake" because it needs a pound of sugar, a pound of flour, and [i think] a pound of butter.

Baking soda and baking powder.

Either self raising flour or baking powder is used to makes it rise. This works by a chemical reaction; as the cakes heat up the chemical reaction is activated and gas is released, which caused the air bubbles in the cake, which make it rise.

Robert (Bob) Leaf

candy is good who wouldn't like them i like candy choclate is good to but don't eat to much might give you a cavity like i do but i wont tell my mom that

ANSWER

Candy tastes good because it is made of sugar, which is a substance the body needs to function, and therefore it causes cravings.

b CuZ i SaId So

Yes you can substitute Drinking Chocolate for Cocoa Powder in cakes and puddings just remember to add a little less sugar than the recipe asks for as the Drinking Chocolate is sweetened .... Another tip in making Chocolate Sponges/Cakes/Muffins is to replace the milk with Chocolate flavoured milk or even Banana or Strawberry milk

You can grease a cake pan with butter, margarine, shortening, lard, vegetable oil, or vegetable oil aerosol spray. One economical trick is to save the foil wrapper on butter and margarine; these are excellent greasing tools. An alternative to greasing a cake pan is to line the pan with parchment paper, or to use silicon cake pans that are non-stick.

The closest equivalent to "cupcake" in Latin is probably crustulum, a word meaning "a small pastry" (crustum"pastry" with the neuter diminutive ending -ulum).

backer / cake decorator,

250 grams / 85 grams/cup = 2.94 cups

it would be 3.

If the recipe calls for baking soda, it must be panned and baked immediately.

If the recipe calls for baking powder, you have more time to get it in the oven and you could even refridgerate( with some loss of rise) and bake later( not days later but hours later).

Scotland is known as the Land of Cakes, for many reasons. One reason being they are famous for their oatmeal cakes; Also, there are many cakes named after places in Scotland.

You can make all kinds of margaritas and frozen drinks. For non alcoholic options, you can make fruit slushes, frozen coffee drinks and yogurt smoothies. I find that the best way to make drinks is to put ice and frozen fruit, then fill with liquid until the ice/fruit is covered by the liquid. This makes a good consistency.

Usually you do, yes.

More Information:

Vanilla improves the flavor of cake, but it is possible to bake cake without adding any flavoring other than the natural flavor of the butter, sugar and other ingredients. Alternatively, other flavor extracts may be used in place of vanilla, such as almond, lemon or orange, rum, brandy, and so forth.

Sour dough mix is loaded with yeast. Yeast produces carbon dioxide and alcohol as it digests the sugar in the batter. The gluten in the batter allows the carbon dioxide bubbles to form a persistent foam.

I have successfully experimented with ground linseed to replace eggs in muffins and pancakes.

In a separate container, use 1 rounded tablespoon fine ground linseed (flax seed)

with 2-3 tablespoons cold water per egg replaced. Allow to stand 10 minutes or so.

You may need to add more water to bring the blend to the consistency and quantity

of one egg. You could also add a teaspoon of light flavored oil to replicate the fat in the egg.

The blend becomes 'slimy' like raw egg white and has roughly the same binding quality of eggs, but you do lose some of the flavor they impart.)

You should cut a cake to make the edges smooth and it makes it easier to frost.

Improvement by TheGoldenWing:

Also to make it more bite size and sanitary (Imagine 5 people sharing 1 cake with different forks and eating it without cutting it.)

The history of Funnel Cake history is debatable. Popular opinion is that the treat was popularized by German immigrants in the state of Pennsylvania who served the treat during harvest festivals and holidays. The name comes from the way the dish is prepared, which is pouring batter through a funnel into hot oil. Some sources claim the treat is a descendant of the oliebol which are a dessert similar to donuts. The reality is many cultures have variations of the funnel cake, such as the Spanish who have a treat named Churros. One thing is for sure, today the dish is one of the most popular sweet treats in America. They are a staple of Amusement Parks, Sporting Events and wherever there are social gatherings or celebrations

Moisture continues to escape after the item is removed from the oven. At the same time, cooling begins, which causes the gases still inside the item to contract. If the protein structure is completely set, the product may shrink slightly but hold its shape. If the product is underbaked, however, the contraction of gases may cause it to collapse

Heat transfers when baking cakes when Rabia walks over and sprays it with her hair! And then James comes over and eats the hairy cakes!! :P And this is all watched by Nichola Eden and Emma Wright

James later replied "It was very yummy"

A simple recipe which produces a light and crisp waffle or ice cream cone

2 cups all-purpose flour3 tablespoons sugar1 tablespoon baking powder1 teaspoon salt2 eggs1/4 cup melted butter1 1/4 cups milk, as needed

Operation Steps:

1. Place the flour, sugar, baking powder and salt in a small bowl. Stir with a wire whisk to evenly distribute the ingredients

2. Add the melted butter, eggs and about 1 1/2 cups of milk. Blend with a wire whisk until smooth and free from lumps. Batter should be thick but still pour slowly from a ladle or measuring cup.

3. Add more milk as needed to obtain a thick but pourable consistency. If the batter becomes too thin, stir in a teaspoon or two of additional flour.

4. Switch on the cone maker, preset of temperature and preheat it to 250 CO .

5. Pour a generous 1/3 cup ( 20 ml) of batter onto preheated waffle grid. Close the lid; press it down lightly to level batter; heat for about 1 minute each, or until surface turning golden brown.

6. Remove waffle and roll it into cones with the cone-forms to serve for ice cream or other foods. If you plan to use the cones later, allow them to cool and dry completely before storing in a sealed plastic bag or tightly covered container. Most cones can keep several weeks when packaged this way and stored in a cool, dry place.

Parchment paper

Mabye, why don't you give it a go.

You can use two cake recipes for that size pan.