Cakes

It depends upon the chemical, substance, or element the material is made of, but it is a given by you that it will be a weight of 1 g. If you could specify the material a better description could be given.

For Goodness Cake!

in a half sheet pan you need to batter at medium speed because if you batter it too fast the batter will be too rough ,or if you batter it to slow the batter will be come thick . so if you need to have the right speed with is medium speed and in the half sheet pan you will depend on how big your pan is and approx. 1/3 of a medium mixing bowl

Because Red Velvet cake is basically vanilla cake with red food coloring you could add any flavor you want.

If the flavor you are adding does not go with vanilla you could just swap it out.

Hope this helps :o)

take it out of the oven and leave on a raised surface. leave for as long as it takes to cool down. Ten to 15 minutes should be plenty.

what ever they could while in hiding, Miep worked for Otto Frank and she got what she could for them

There are two ways to draw cobwebs on a cake...

1). Frost the cake in white icing. Draw thin black circles, about 3 or 4, around each other (like a bulls-eye). Using a toothpick, darw a line from the center circle to the outside, dragging it through the icing. Do this five or six times per set of circles. This will drag the icing, making it look like a cobweb.

2). Draw 5 or 6 criss-crossing lines ( "/" "l" "-" ect.). Using a sweeping motion, connect each line to the one next to it to form a thin strand of icing.

No!

Aeration is the abillity to entrap air. In relation to food e.g. whisking egg whites for a soufflè, the addition of sugar helps aeration which occurs when the egg whites are whisked. The mechanical action of the electric beaters produces heat by friction (the rubbing together) which causes denaturation or unfolding of the polypeptide chain within eggs.

This change is irreversible. Friction and heat produced by the electric whisk slightly coagulates (sets) the protein around the air bubbles. A soufflè will rise to a height because of air trapped in whisked egg whites. A small amount of salt or sugar helps to make the whites more stable and so will help trap the air for longer. The egg whites should be whisked until they form stiff but billowing peaks but not dry peaks. If overbeaten they will be very dry and not fold into the sauce. The egg yolk is mixed with a wooden spoon. The gradual addition of sugar alongside mechanical action assists denaturation of the egg yolk.

A 'bain Marie' consists of placing a container (for example, a pan, bowl, ramekins or soufflè dish) with food in a large, shallow pan of warm water on the hob. The water surrounds and protects delicate foods from direct heat, alowing them to be prepare "low and slow" because foods such as chocolate can burn easily from direct heat. The sauce in a "bain Marie' is then allowed to cool. The egg yolk is then mixed into the cool chocolate. If hot, the egg proteins would curdle or begin to cook in the sauce. Once the egg whites are whisked, they are folded carefully into the base sauce to maintain air in the mixture.

The soufflè is placed on the lowest shelf of the oven allowing it to rise upwards within the heat of the oven. As cool air enters the oven (alongside cool air in the soufflè) it's warmed, becomes less dense and rises thus pushing up the soufflè. When the filling the souffè dish, it's important to leave 2cm from the top of the dish otherwise the base wll swell; the soufflè will run over the sides and not have time to set. Onced placed in the oven the proteins livetin, vitellin, ovalbumin and globulin will coagulate.

Coagulation is the setting of the egg proteins. This happens at 65oC for egg whites and between 65-70oC for egg yolk.Coagulation of the egg proteins and baking at the correct tempreature for the correct time allows the soufflè to set as it rises.

Yes.

Eat it too-meaning have it all. It's an expression.

His dead.

No.

Costco.

There is no language without grammar.

Best cakes in Abu Dhabi can be ordered on line onhttp:/ticklscakes.webs.com They taste fantastic and look Divine It is done by a professional lady chef!

they are known for welsh tea cakes and small farming and mining villages

Yes.they do.

Yes.

A cake somebody jumps out of? A framework of wood and cardboard, painted and decorated with a paper top in it.

Yes, but you will then need to bake it for a longer amount of time.

That is 6.526 ounces

No, a pound cake is not healthy. The definition of the pound cake, is pretty much in the name. Every time you eat a pound cake, you either gain a pound or more. Each slice of a pound cake has 2000 calories and over 500 fat calories. The carb amount is limitless, depending on how big the pound cake is, or if it is homemade.

Pound cakes are also known to give people salmonella, so be careful what you eat!

At the store.

All the ingredients for a typical cake may be found at any grocery store or supermarket.

it depends on how old u r. sorry if u say i might be able to help :)