Cakes

Unless you have a dog that is trained to light candles, I would recommend that people do it.

You will need: 3 Eggs, Caster sugar, Self raising flour, Any jam (cream optional)

There are many recipes for diabetic carrot cake that have been highly reviewed. If you go to www.food.com there are several highly reviewed recipes. However, there are many other websites that offer diabetic carrot cake recipes if you find the recipes at www.food.com unappealing.

It really all depends on the person. Some people can feel bloated and uncomfortable after just one slice. Others can polish off an entire cake without blinking an eye. For most people, though, it would take maybe 2 or 3 slices to begin to feel a bit sick.

If it is truly being deeply frozen, it can last for years.

It will not be very moist once baked. The cake will also probably not hold together very well, as the eggs primarily act as a bonding agent.

We (I'm Chinese) eat moon cakes during Mid-Autumn Festival. It symbolizes hope and homesickness. Research moon cakes at Wikipedia. Tells you a lot!

Hope this helps!

Replacements or substitutes for all purpose flour are:

1 cup + 2 tbsp sifted cake flour = 1 cup sifted all-purpose flour;

1 cup minus 2 tbsp unsifted flour = 1 cup sifted all-purpose flour;

1 1/2 cups breadcrumbs = 1 cup sifted all-purpose flour;

3/4 cup whole wheat flour or bran flour + 1/2 cup all purpose flour;

1 cup rye or rice flour; 1/4 cup soybean flour + 3/4 cup all-purpose flour

It's more the question of what does a regular cake that the vegan cake does not have. Veganism is the practice of abstaining from the use of animal products, so most prominently, a vegan cake would not have any eggs, dairy or honey in it.

I imagine it should be kept covered as the outside of the cake will start to go stale while the middle is still thawing. I know that if I leave bread out to thaw uncovered overnight it goes stale round the edges. It probably depends how long it takes to thaw, though - because the longer it will take, the more exposed to the air it will be. It is also just good hygiene to cover food, I think. Hope this helped somewhat!

A pound cake is a sweet. It is a cake which was originally made using a pound each of the following ingredients; sugar, flour, butter and eggs. The result is a very tender, rich cake that is dense and satisfying. Sweet and delicious!

If you are substituting oil for butter in baking use about the same volume.

Depends on the cooking material... Usally it happens because your pan affects it.

The taste isn't AS rich, especially if you are making white cake.

Air expands when heated, so if you are able to get enough air bubbles into a cake batter, the batter will expand when baked. This is the process behind the leavening action of whipped eggs in a Genoise sponge.

You can but the mixture will be less thickly spread in the 9 x 13 pan. You may want to increase the amount of batter that you use (assuming you're making a cake or something that spreads to fill the tin).

Your question is quite vague. However, I will try my best to answer it. You are most likely looking for the area of the inside surface of the pan. Assuming a diameter of twelve inches, the area of a circle would be ((12/2)^2)*pi (about 22/7) square inches, or about 113 square inches. If you mean that the circumference is twelve inches, then the area would be ((12/pi)/2)^2 * pi or about 11.459 square inches. Please double-click on the words "diameter" and "circumference" if you are unsure of which answer you need.

It depends on if you like cake? if not don't eat it if you do eat.

cake is amazing i love it soooo much you should try it before you say no thank you there is a hoilday its today feburary 29th it leap year its celeabrated on the last day on each month. so enjoy the hoilday and share with family and friends thank you for reading about cake but its AMAZINGLY GOOD AND DELISH!!!!!!!!!!!!!!!!!!!!!!!!

Personally, I HATE cake.

You might like it, but I don't like it. I only like the icing. I like pie ALOT better.

Thanks.

-MultiCourage1

Depends on the type of cake. A store bought cake, I would store on the counter up to a week (in moderate weather). If it had a whipped cream frosting it would be in the fridge. If I was making a cake but not to eat right way I would freeze the layers wrapped tight in plastic wrap and assemble the cake the day before it would be eaten. You can always freeze left over cake as well. Maybe 2 months in the freezer is all I would do.

Yes. When a chemical change occurs, Atleast one of five changes MUST occur. These are: 1. Gas is Produced 2. Permanant colour change occurs 3. A solid is formed 4. Heat, light, sound or electricity is produced 5. Change in mass (weight) occurs So, when a cake bakes, Permanant colour chance occurs, AND The cake becomes lighter.

Vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.

Ingredients (serves 8) 125g butter, softened 3/4 cup caster sugar 1 teaspoon vanilla extract 2 eggs, at room temperature 3/4 cup sour cream 1 cup mashed banana (you will need 2 large, very ripe bananas) 2 1/4 cups self-raising flour 1/4 teaspoon bicarbonate of soda Icing 180g white chocolate, chopped 1/4 cup sour cream Method Preheat oven to 180

A cup of general purpose flour weights 5.1-oz. Depending on the type of flour it takes about 4 cups to make about a two pound loaf of bread. Therefore it takes 20.4-oz of flour to make one loaf of bread. You will get a little less than 4 loafs of bread from a 5-lb bag of flour.

When the top is golden brown. If you leave it in too long the crust will repel the sharpest knife. However if you take it out too soon then the center will be doughy. A nice golden brown is usually good.