I'm having a birthday party for my mom this weekend and I don't want the cake to say "Happy Birthday, Mom". What should it say instead? [more inside]
posted by 0
on Mar 10, 2014 -
I have a Duncan Hines Angel Food cake mix that is several years old and a non-working oven. Can I make cake or something like it? [more inside]
posted by Wordwoman
on Jan 31, 2014 -
My sister's birthday is coming up and I'm developing a tradition of baking her a cake in the shape of an animal. Looking for animal and recipe suggestions. [more inside]
posted by neilb449
on Dec 29, 2013 -
I'd like to add flour to this gluten free cake recipe
, but I'm not sure how much to use. The current recipe makes a very wet batter. Also, would I need to adjust baking powder amount after adding flour?
posted by Jason and Laszlo
on Dec 22, 2013 -
In a fit of limerance I told my new dating partner that I would make them a birthday cake of their choice since their birthday falls on Christmas Eve and they never get one. They want something chocolate and decadent. I used to bake all the time so I have the skills but life stress has zapped my energy. What are your easiest and most decadent chocolate cake recipes so I can please her in the spirit that I intended?
posted by kanata
on Dec 16, 2013 -
I have a beloved recipe for tres leches cake. It makes a single 9" diameter cake, and bakes for about 45 minutes at 350F. I would love to convert this recipe so I make a lot of individual tres leches cakes with it - cupcake-sized. [more inside]
posted by Joh
on Nov 27, 2013 -
Meeting a friend who has introduced me to the cool places in Center City, Philly. Now my turn to reciprocate. Hope me? [more inside]
posted by angrycat
on Jul 27, 2013 -
You've got a City Market near you, and you've ordered (or eaten) their cake. How was the customer service, and, more importantly, the cake?
posted by luciddream928
on Jun 28, 2013 -
My friend just got his pilot's license and I have been commissioned among our group of friends to construct an airplane-shaped cake in celebration of this event. I already have the plane-shaped cake tin
, but I need some help with the cake decor. [more inside]
posted by half life
on May 3, 2013 -
I don't eat baked goods very often any more, so when I do I want them to be as amazingly tasty as possible. I've been working up a pretty serious cake craving, but where (in NYC) should I go? [more inside]
posted by Narrative Priorities
on Apr 25, 2013 -
I need to make my kid an ice cream cake for his birthday. I have a tiny freezer. Help. [more inside]
posted by BlahLaLa
on Apr 17, 2013 -
I am looking for alternative cake toppings to frosting - especially those that can be baked with the cake. Right now I make a "snickerdoodle" cake that is topped with cinnamon sugar (1 tbsp granulated sugar mixed with 1 tsp cinnamon) at the batter stage, which bakes into a hard, sweet crumbly top. Is there anything else I can mix with sugar to get the same effect (I tried using cocoa powder instead of the cinnamon, but it didn't come out right - or maybe I did it wrong)?
Alterately, what other non-frosting/icing/glaze topping options do you use besides confectioners sugar? (only one hitch - would really appreciate nondairy options). Thanks!
posted by Mchelly
on Apr 11, 2013 -
I'm getting married soon, and the baker making the cake sez they use Vreamay, a vegetable-derived shortening, in the icing. I was expecting good ole buttercream, so I'm a bit skeeved out about the Vreamay--we eat pretty low-down on the food chain normally, and Vreamay has trans-fats. Any professionals, or clever amateurs, out there want to weigh in on how this stuff tastes and what, in fact, it is? I suppose Vreamay is cheaper... but why else is it used instead of butter?
posted by Zerowensboring
on Apr 3, 2013 -
I made a simple yellow sheet cake this week, and there is still half of it left. What are your ideas for making a dessert that is based around this cake? [more inside]
posted by msali
on Mar 28, 2013 -
I like making relatively easy loaf-cake desserts that aren't overly sweet, or too rich/heavy, and would like to expand my recipe file for these, so looking for your personal recommendations. [more inside]
posted by taz
on Feb 3, 2013 -
Last night I grated hard boiled eggs into a shortcake cake as per a super old family recipe. Why? [more inside]
posted by larthegreat
on Oct 26, 2012 -
Frost my cupcakes! Please suggest your best recipe for an excellent middle-of-the-road chocolate frosting-- not too dark, not too heavy, not too fragile, not too sugary. [more inside]
posted by Bardolph
on Oct 26, 2012 -
I recently became the owner of a large collection of unused six-cavity Wilton silicone molds. I'm aware of the craft possibilities of these, but my son really wants me to bake some tiny breads for his lunchbox. So far, we have tried two recipes, and neither really retained much of the detail of the molds. Can you recommend a cake or (ideally) a quick bread recipe that will use these molds to their greatest advantage?
posted by anastasiav
on Sep 8, 2012 -
I turn 37 in less than a week. My husband doesn't bake, I do not like grocery store cakes, so I typically bake my own.
This year I want something different from my norm. What is your best cake recipe of all time? Frosting recipes are welcome as well, I want to do it all from scratch. [more inside]
posted by SuzySmith
on Apr 14, 2012 -
Why is a sheet cake at Whole Foods so expensive? Can I do better (in Chicago?) It doesn't need to be decorated, just tasty. [more inside]
posted by GastrocNemesis
on Mar 16, 2012 -
Best friend is moving back home to Portland after many years of living in NYC. I'd love to present her with an Oregon-shaped (and delicious) cake at her going away party. Where could I get this in the NYC area? Any borough will do.
posted by blackcatcuriouser
on Jan 24, 2012 -
Is there something like Gilt Taste
that is based in Australia? I'm especially keen on their artisanal sweets and chocolates and cakes.
posted by divabat
on Dec 18, 2011 -
I want to create new family food traditions for the holidays. What are some of your favorite recipes that only get made around this time of year? Due to a new Celiac diagnosis this year, I need to expand my repertoire (and we're bored). [more inside]
posted by kinetic
on Dec 6, 2011 -
Ace of Cakes meets Gordon Ramsay... The question is, what would you name a bakery in rural Montana that creates unique, sculpted cakes? More inside. [more inside]
posted by Jayed
on Nov 28, 2011 -
Emergency baking question - I don't have the size pan that I thought I had, and am not sure what to do. Help me figure out the alternative! [more inside]
posted by Neely O'Hara
on Oct 15, 2011 -
My mom is baking a cake for my sister-in-law's baby shower & she has requested an orange-almond cake that she used to get at Asian grocery stores in LA - help??? [more inside]
posted by munichmaiden
on Oct 12, 2011 -
Our wedding cake people canceled on us 2.5 weeks before our wedding! So we're seeking some affordable NYC bakeries who make GREAT cakes (we don't care about decorations, just the flavor) and can fulfill an order for 100 people on fairly short notice. We are considering asking for multiple smaller cakes, as it seems requesting one large, stacked cake significantly narrows down our options when ordering sort-of last minute. [more inside]
posted by Hwaet
on Sep 21, 2011 -
How can I wrap up a birthday cake to send it from Toronto to my son in Los Angeles by UPS/Fedex? [more inside]
posted by feelinggood
on Sep 19, 2011 -
I am in the US and want to try Jaffa Cakes
. The local Aldi has something that purports to be jaffa cakes under the "Cafe Bistro" brand for $1.99. Is this an acceptable substitute for the the real McVities Jaffa Cakes, or should I just find someplace to order them on the Intarwebs?
posted by Dr. Zira
on Aug 7, 2011 -
really cake-y cake. I have had a few really good cakes in the last few years that were less spongy and a bit drier than the ordinary kinds of cake out there. What is the secret to making cake with this texture? Every recipe I try ends up with the softer, spongier cake that we are all used to (and that the box brands aspire to). This cake-y cake seems more old-fashioned--seems a bit more like bread. Can anyone help? I am wondering if it is a recipe issue, or whether it has something to do with time cooking, or how you prepare the ingredients, or oil vs. butter vs. ??? Let me know the secret!
posted by cmp4Meta
on Jul 19, 2011 -
Are there any good online tools which give instructions on how to mix basic food colors to get more elaborate ones? [more inside]
posted by reticulatedspline
on Jul 13, 2011 -
Ground Pork Cake? That's what it rang up as at the register. But what is it (besides absolutely delicious), where is it from, and how is it normally served/used? [more inside]
posted by Toekneesan
on Jul 1, 2011 -
On my daughter's second birthday, I'd like to make cakes like her favourite toy - but edible. Please help me! [more inside]
posted by monkey closet
on Apr 20, 2011 -
I ordered a (ready made, prettily decorated) quarter- sheet cake that I picked up tonight. I am serving it in approximately 24 hours. The frosting is some kind of light whipped "cream" instead of the heavy type.
Do I store it on the counter or in the refrigerator? Thanks.
posted by Prairie
on Mar 1, 2011 -
Cakefilter: Bundt cake blunders and how to avoid them. Or, help me make the best birthday cake ever! [more inside]
posted by Ziggy500
on Feb 7, 2011 -
Name that parody tune: Around 2000 or 2001, I downloaded an MP3 of a man singing the "Greatest American Hero" theme very poorly, except he changed some of the lyrics so it was about cake, and between verses he told the story of his "super cake." What was this song and where can I find it again? [more inside]
posted by LolaGeek
on Jan 24, 2011 -