Cakes

Cake improver is an industrial additive, which is destined for cake production. Using it, the cakes become soft, with proper texture. In some cases, the cake improver also elongates the cake shelf life. More information about the issue can be found in the PentaCake improvers web-site on the link below.

burn and taste nasty

Well i love experimenting cakes with my best friend, and without butter it goes quite doughy and doesn't cook properly.

Or instead it does cook really well, and turns out NOT burnt but rock solid.

You can have it sit in the fridge for about an hour. But after that you have to discard it, because It will be no good.

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You can - in theory - freeze them indefinately. After a few days, they will begin to get odd if you were to un-freeze and eat them, though.

Most cake mix instructions are to add:

*2 eggs

1/3 cup oil

1 1/3 cups water

Blend dry mix with eggs, oil and water at low speed for about 30 seconds to blend, then beat a medium speed for 2 minutes.

Pour batter into greased, floured pans, then bake at 350 degrees, or till cake is done. If baking 2 standard size round cake layers, the instructions say to bake for about 35 minutes, but I find that over cooks the cake and makes it dry. I usually bake them for no longer than 25 minutes, with very good results.

After removing from the oven, let the cake layers cool for about 10 - 15 minutes, then turn out on cooling racks, let cool before icing.

*Some cake mix directions say to use 3 eggs, which you can do with any standard cake mix, even the ones that say to use 2 eggs.

You can also add different flavorings to the cake mix, such as a bit of coconut flavoring to chocolate cake mix for a delicious flavor, or vanilla extract to yellow cake mix. Butter flavoring added to cake mixes also adds a great flavor.

Tos the contents ito a mixing bowl, add 1 egg then add milk to it while stiring until it is a runy conistency. pour it into a cake tin and shove it into a pre heated oven

Preheat the oven to 350 degrees F to 175 degrees C.

Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into it comes out clean.

Contrary to popular belief, it's unlikely she even said this. She likely didn't even care about what was happening at the time.

Also, by cake they aren't talking about the dessert we know today, by "cake" it refers to a very crude bread or the burnt remnants found in an oven.

Generally, the sugar used is caster sugar, but any pale fine sugar ought to do.

1/3 cognac + 2/3 triple sec + shake

Instant yeast is another type of dry yeast that was introduced after active dry yeast in the 1970s. It is made using a similar process as active dry yeast, although is dried more quickly. As you can see, this yeast is also milled into finer particles. Because of this, it dissolves faster and activates quickly. But unlike active dry yeast, instant yeast doesn't have to be proofed first; it can be mixed straight into the dry ingredients with the same result.

This yeast also gives you two separate rises and it can be used interchangeably with active dry yeast.

You shouldn't, actually. Stress-based eating is often one of the factors that leads into weight-gain and eating disorders such as binge-eating and food addiction.

If you must eat some kind of dessert when you are stressed, I would suggest dark chocolate. Dark chocolate has antioxidants and is low in calories, as well as has the same pleasurable feel to it that causes people to look to eating when they are stressed.

I hope this answered your question!

-Culinary Arts Student

The only problem would be if you told anyone about it. It is just a little extra protein. That may upset some people, but if you run the flour through a shifter, that should get rid of most of the weevils and there are no diseases carried by weevils. People may not want to think about it, but we all eat a fair amount of bugs every day. The USDA even has an acceptable amount of bug content in breakfast cereal.

If you absolutely must use the flour, a very fine sieve should separate out the weevils. Freeze the flour for at least two days first, to kill the insects.

However if you can simply buy more flour, do so: any large infestation can affect flavors.

If weevils are a recurring problem for you, wrap your flour packages in plastic and keep them in the fridge. Because the weevils could well be invisible but present before you buy the flour or other dry goods, freeze the package for two days before refrigerating; this will kill off any eggs or larvae.

When you find weevils present in dry foods, wrap the package in plastic and dispose in the bin. You must also vacuum the cupboards where the weevils were found and then wipe thoroughly with a damp cloth.

apple cinnamon cake

Um, I guess so. But you can only give them a little bit. And try to scrape off the icing too. Remember a little bit or else you horse can get colic.

Honestly, you can make it yourself in less time than it takes to order it online. Follow the link below and take all the credit yourself ;-)

p.s. It costs about a tenth of what it costs to purchase online, and you'll never have any qualms about quality when you make it yourself.

p.s. you can buy it at hobby lobby and maybe walmart but i bought it befour at hobby lobby

1 cup has about 116 grams of grated carrots. 3 cups would have about 350 grams of grated carrots.

Baking a cake is a chemical property because it is going from dough to cake or batter to cake.

Yes, you can bake any cake in a conventional microwave oven, rather than one found in a stove or anywhere else. You need some type of special pan however, a microwavable pan which can possibly be found at your nearest Wal-Mart.

Cake batter is generally made my first mixing dry ingredients (commonly flour, salt, sugar, baking poweder, baking soda, cocoa powder, ect.) and then adding in the wet ingredients (water, eggs, milk, butter, oil, ect.) and then beating or mixing until you create the right consistency, which would be called the cake batter.

To make the cheesecake last as long as possible, store it in a cool place, like a refrigerator. Keep it dry, away from direct sunlight, out of direct heat, and not touching any other foods or products.

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It depends on what the oil was for. If it is a recipe, especially for baking, you can use butter as substitute for oil. It is not recommended to substitute butter to fry something because it tends to burn in a hot pan, you should use oil to fry.

Yes is can! Just don't use as much oil as butter. Butter is thicker than oil so don't make it too sloppy.

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when you eat it it begs for mercy and then comes back in your dreams and takes a picture of its self and then pointlessly burns it and finally it blows up and kills you.

then you find the muffins