Does anyone have a tried and tested recipe for a vegan mirror glaze/glaçage? I am trying to do something like this for a birthday cake. [more inside]
It's a three layer gluten-free and dairy-free cake. I just had a nibble and it's... not awful, but not tasty either. It has a lovely texture, but I need to add flavour and sweetness to counteract the overwhelming heavy dark cocoa taste. [more inside]
Pretty simple: If I take standard out-of-the-box cake mix, make the batter, and put it in two small cake pans instead of one standard size one, what (if anything) do I need to change about how I bake it? [more inside]
A friend of mine requested a cake pop cake for her birthday. How can I make such a thing? [more inside]
What is the easiest way to decorate a very detailed cake made with this dragon cake pan? [more inside]
As an Englishman, I am familiar with how some of my fellow Anglo-Saxon brethren make a cup of tea. Some make a pot of tea and decant when appropriate, and the rest, for speed, laziness or an unappreciation of our noble drink, use a teabag in a mug. But, apart from a few of our distant cousins, I remain ignorant as to how Americans, Canadians and others across the waters typically make tea (as in the hot drink made from the conjunction of tea leaves and hot water). If applicable, how do you? Are there unique variations in procedure pertaining to your locale? [more inside]
My friends are having a joint birthday celebration this weekend, and I've offered to make them a cake. The one piece of guidance I've received? "Jam. I LOVE JAM." Give me your most jam-ful cake recipes, please! [more inside]
I like elaborate cakes, with complicated and/or interesting combinations of flavored fillings, icing and other add-ins-- the sort of thing one sees all the time at restaurants, but that seems to turn up surprisingly infrequently in cookbooks. Thus, two questions: first, what especially yummy, original cake flavor or texture combinations have you encountered in the wild, or in restaurants, etc.? And second, anybody have any excellent recipes for flavored fillings, or similar interesting stuff to add to a cake? [more inside]
Asian bakeries seem to have the art of soft, squishy cakes down to a science... and I want to learn that science. Should I be using any specific recipes, ingredients, or techniques that will give me this texture? [more inside]
I have drawn May the Fourth on the departmental cake rota. It has been suggested I do a Star Wars themed cake to as a reflection of the date. I have some ideas but would welcome any suggestions as to what I might do and tips on how to achieve the specific effect. [more inside]
My friend has requested a Boston cream pie (cake) for her birthday on 10/3. I have a bundt cake pan shaped like a castle (link) and would like to do a fancy interpretation of Boston Cream Castle cake. Advice on recipes, decor, technique for filling? [more inside]
My partner's birthday is on Saturday. I am still trying to figure out what cake I should bake for him. HALP. [more inside]
Mom is turning 80 this weekend and we're celebrating at her favorite restaurant on the Wharf. We'd like to have a cake delivered to the restaurant, but the two bakeries the restaurant recommended either do not deliver (according to their website) or want to balance their budget with the delivery charge. I'd appreciate a recommendation for a place that can do a cake that would serve 10 or so. Many thanks.
I want to start a business that takes leftover cake from parties and turns them into cake pops, to give back to the party people. Is this feasible? [more inside]
Last Christmas season, I went to a restaurant store and bought a cake. It was nicely wrapped, and could easily keep for several weeks. It was not a fruitcake. It definitely had cake like texture, though not light like an angel food cake. It had different flavors, like chocolate, or coffee, or raisin chocolate. It looked like some sort of a bundt cake. [more inside]
I'm looking for suggestions on how to make this happen. [more inside]
Duncan Hines (like so many packaged goods companies) has decreased the volume packaged in their classic cake mix boxes. How do I convert my recipe? [more inside]
Surely I can get good gluten-free, dairy-free cake in San Francisco. Where is it? [more inside]
I'm looking for an easy, preferably chocolate, dessert to make at home that is simple and doesn't involve baking soda or baking powder. [more inside]
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?