cake

  1. Substituting sugar with a liquid stevia concentrate in a cake

  2. Frozen banana, banana cake

  3. How to make cake mix less sweet
  4. How can I make a last-minute birthday cake without using artificial flavor or color?

  5. Removing that eggy smell from cakes

  6. Is it possible to make sugar cookies without butter?
  7. Too much water in box cake mix batter. Can it be fixed?
  8. How many cups of batter does a cake mix make?

  9. Is it possible to bake a cake without an oven?
  10. Is it ok to leave Christmas cake batter to sit for 3 hours?

  11. Why does some cake make your tongue thick, and how to prevent it?

  12. How can I test if I've added baking soda to my cake batter?
  13. Baking in Glass Loaf Pan

  14. Malva pudding recipe containing too much bicarb and vinegar?
  15. Substituting pancake mix for flour

  16. Can these settings bake a cake?

  17. How can I move from subscription boxes to recipes successfully?
  18. Sponge cake with only three ingredients - will this work at all?
  19. What to do with a failed cake?

  20. Proper Order to Incorporate Ingredients in Pound Cake

  21. What quantity of baking powder satisfies a mass of size x?

  22. Cake Pops: Ratio of cake crumbs to frosting?
  23. Right way to make cake batter that asks for butter and oil
  24. How does one cook Banh Su Xue?

  25. Recreating Tonka Bean Gu Cake
  26. Substituting oil in baking?

  27. how much oil is required when baking a cake

  28. How many standard cake boxes will i need if i'm baking 3 or 4 9 inch round cakes?
  29. Baking cakes in the Microwave ovens as compared to Electric ovens

  30. Can I fix a box cake recipe where I added oil instead of water?
  31. Beat sugar and oil until smooth
  32. What purpose does coffee serve in a chocolate cake recipe?

  33. What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?

  34. How to turn a brownie mix into a cake?
  35. Baked 2 cakes simultaneously. One sank in the middle on cooling

  36. How to avoid flour lumps in the sponge cake?

  37. Gari as subtitutes for tapioca
  38. Oven racks and heating element

  39. How to get glacé icing right on a cake?
  40. What does this chart mean when it says "lbs per round" or "lbs per sqare/rectangle"?

  41. Can I use Granulated sugar instead of White sugar?
  42. I want to make a mug cake, can I use hot chocolate mix instead of cocoa?
  43. How to store crumble cake

  44. Pound cake sticks to pan - need alternate solution

  45. Sugar Free Chocolate Cake Too Dense
  46. How to bake the Betty Crocker Super Moist White Cake

  47. Lemon cake has no flavor

  48. what happens when you whisk sugar with oil?

  49. Flavoring of Rice Cakes

  50. How do I convert a chocolate cake recipe to use it as a plain cake for a base for other recipes?

  51. Does (how does) cake batter consistency affect outcomes?
  52. Non-alcoholic substitute for brandy?

  53. Protein networks in vegan cakes
  54. Cooking oranges to put in a cake

  55. I have been cooking yogurt cakes in the US for a while and each time it has to cook for an extra 20 min. Why?

  56. Vanilla extract cups vs spoon
  57. Should I take the cake out of oven immediately after it is baked or leave it in oven for some time

  58. What can I do to fix/improve a dry cake?

  59. Problems with rising sponge in larger tin

  60. Tiramisu is too bitter...how can I fix this?
  61. Rice paper cake toppers

  62. What is the impact of opening the oven door?

  63. What is ideal temperature for baking cupcakes?
  64. Why do my cakes turn mouldy?

  65. How to go about reducing sugar in a butter cake recipe?

  66. Why does my cupcake texture end up with a watery-scrambled egg texture, with a sulfurish smell
  67. Flourless cake didn't set
  68. How do I stop my Crispie/Crispy cake from going stale?
  69. whipped cream icing beforehand vs right before serving

  70. Can I eat an eclair which has been at room temperature for almost 2 hours
  71. Why are there bitter bits in my cake?

  72. Altering cake batter amount- how to adjust oven temp/baking time?
  73. Alcohol evaporation of beer in a cake

  74. Is a boxed-mix cake sturdy enough to construct a sphere?

  75. Breadcrumbs or flour when greasing and dusting a cake form?
  76. Over watered single layer

  77. How should I alter a chocolate cake recipe to make plain/flavoured cake?

  78. How to properly clean a bundt mold without ruining the surface

  79. How do you make a cake with soft fillings baked inside?
  80. Cake Plenitude shape

  81. How do eggs relate to the texture of the cake?

  82. Fudge as a cake layer?
  83. Lowering oven temps
  84. How do I get the flaky top on ooey gooey butter bars?

  85. Substitute for Calvados, reduced cider?

  86. I put too much water in my cake mix!

  87. How should I decorate a Spanish Epiphany cake?
  88. How does the order of mixing ingredients affect the resulting cake?

  89. Cake is moist and crumbly

  90. What is the best way to making a great pavlova base?

  91. Can I make a pineapple upside down cheesecake in a springform pan?
  92. What is an easy way to turn a heavy-ish cake?
  93. Not getting the creamy result beating butter and sugar

  94. How do I get my cheesecake bottom not to crumble?
  95. Baking things into cupcakes!

  96. What to add to the batter of the cake to avoid hardening when the gluten formation can't be avoided?

  97. Chiffon Cake Problem
  98. Can I substitute two percent milk for low fat milk and bourbon in a cake recipe?

  99. cake smells bad of egg, is dense and rubbery

  100. What non-dairy filler to use in white chocolate style coatings?