One of my very best friends is turning 40 and the theme for his party is Madchester. He and I are big Joy Division/New Order fans and bonded over music many years ago :) I am making his birthday cake and would like some help with the decorating. [more inside]
Google is being horribly unhelpful on this one. I have volunteered to make a fruit cake for a friend's wedding. It must be dairy-free, gluten-free, soya-free and wheat-free. Difficult part: I live in Belgium, which doesn't seem to cater for dietary requirements like this, plus there's a language barrier. Actually, given that list of dietary requirements, the Belgian bit might be the easy part. Oh well. Calling MeFi bakers anyway! [more inside]
I have this amazing Star Wars ships silicone moulded cake pan. I have no idea what kind of cake works best with it. What cake recipes work best with fancy moulds? Help me eat the Death Star!
How will changing variables in this microwave chocolate cake recipe change the outcome? [more inside]
What are some tips for an adequate baker trying to get into cakes and more advanced things? I made my first ever cake last night (cake, filling, and buttercream icing) and it came out fine, but was a little nerve-wracking because the batter took nearly twice as long as the recipe said to bake. Then I realized I didn't have a wire pan to cool it with, nor a "cake plate" so it would look nice for presentation, nor a means of covering it without messing it up. What other pitfalls can I expect in preparing, timing, or equipment? What are the vital tools and supplies for my new hobby? [more inside]
I'm organizing a bake sale that will take place in a record store; we'll be selling baked goods while a couple different bands perform. It's a benefit for an all-ages nonprofit performance space, so the crowd is going to be more "denim vests and cheap beer" than "PTA fundraiser cake walk." I'd like suggestions for recipes that don't require me to buy an ingredient that I'm only going to use a small portion of, are fairly simple to make, and easy to make into sturdy single servings that don't require plates or forks. Bonus questions: vegan suggestions, jello shots, and savory items. [more inside]
I'd like to make a cake (mandarin orange cake) but all the recipes I have found from Google use cake mix. I am not anti-cakefromabox, especially when doctoring it, but I don't have time to go out and buy a box of cake mix. I do, however, have a well stocked kitchen. How I can substitute ingredients from scratch for a vanilla cake mix?
My boyfriend is finally getting his bachelor's degree this weekend, and I have been tasked with making the cake for the celebration to follow. His favorite dessert is mangoes and sticky rice. I want to make a cake inspired by it. Can you help? [more inside]
I'm trying to recreate this rainbow mosaic cake (by Cakes of Our Lives in Melbourne), and need candies for the sides. The best US possibility I've found is these rainbow tropical gum tabs from Sweetworks/Oak Leaf, but they seem to be available online only in bulk quantities, for use in mall gumball machines and the like. I need suggestions for either (1) other ways to source those chiclets (for instance, anyone know a large brick-and-mortar candy emporium that might be able to do a one-off mail order?), or (2) alternative brightly-colored square/rectangular candies that I could use to create the same effect. [more inside]
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]
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]
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]
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?
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?
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]
Meeting a friend who has introduced me to the cool places in Center City, Philly. Now my turn to reciprocate. Hope me? [more inside]
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?
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]
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]
I need to make my kid an ice cream cake for his birthday. I have a tiny freezer. Help. [more inside]
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!
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?
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]
Calling all cake decorators: I want to construct a cake that looks like the EDP Wasp synthesizer. Having problems wrapping my head around the specific logistics. Halp. [more inside]
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]
Please help me fix my cake disaster. [more inside]
I remember reading a description of a fair(ish) cake-cutting procedure for an unlimited number of people. It was NOT the one described in this post on the blue with all the broken links. Please help me find either the original source or a more coherent description than the one I provide here. [more inside]
Last night I grated hard boiled eggs into a shortcake cake as per a super old family recipe. Why? [more inside]
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]
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?
Where I can get "steamed cake"? [more inside]
After seeking Metafilter’s help for my Sock Puppet Party, Grilled Cheese Party, Blanket Fort Party, Cupcake Candyland Party, and John Waters Party, I need your assistance planning Easy Bake Coven, a party that combines delicious baked goods with the occult. Picture the teenage witches from The Craft organizing a cookie exchange. [more inside]
Need a great birthday cake for my dad! [more inside]
What to do with excess cake? [more inside]
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]
What is your favorite kosher-for-Passover cake recipe? [more inside]
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]
Cake-decorating filter: Help me make a queso fundido & chips cake! [more inside]
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. Thanks!
Is there something like Gilt Taste that is based in Australia? I'm especially keen on their artisanal sweets and chocolates and cakes.
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]
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]
Like we say in St. Olaf, Christmas without fruitcake is like St. Sigmund's Day without the headless boy
Help me with some fruit cake alchemy (please). [more inside]
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]
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]
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]
Should we eat it... a year from now? [The Wedding Cake Edition] [more inside]
How can I wrap up a birthday cake to send it from Toronto to my son in Los Angeles by UPS/Fedex? [more inside]
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?
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!