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]
posted by fearnothing
on Jul 27, 2014 -
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 -
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 -
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 -
I'm looking for some good recipes for gluten-free and sugar-free cakes or similar desserts to make and bring to my university department's weekly cake devouring event. I'm an American in the UK, if that's at all relevant.
posted by iamkimiam
on Jan 20, 2011 -
Somebody left a crazy old battered aluminum bundt cake pan on my doorstep, all neatly packaged and wrapped and tied up with li'l ol' lady knots. Now, on my own I would have lived my whole life without ever buying or acquiring a bundt cake pan. I don't even get
bundt cake. Why the hole in the middle? It's never made any sense to me. However, Fortuna has apparently decided I need a bundt cake pan, so I've decided to roll with the fate thing and make a bundt cake. It is obviously your destiny to share your most fabulous bundt cake recipes and thereby unite our mystical bundt experiences for all eternity. Some restrictions apply... [more inside]
posted by taz
on Nov 2, 2010 -
When I lived in France, I used to make a super easy, delicious cake for the kids that involved using a container of yogurt and then measuring all the other ingredients using that container of yogurt. I've totally forgotten how to make this now. Anyone know what I'm talking about or where to find a recipe?
posted by logic vs love
on Oct 20, 2010 -
I'm my girlfriend's birthday in a couple weeks and my non-baking self is looking to bake a cake. What's your best nut-free cake recipe? [more inside]
posted by tuck_nroll
on Jun 21, 2010 -
I'm trying to bake a cake from a German recipe, help me with archaic and confusing conversions! [more inside]
posted by coryinabox
on Mar 21, 2010 -
Please help me duplicate The Cheesecake Factory's "Craig's Crazy Carrot Cake Cheesecake" at home. [more inside]
posted by Vorteks
on Jan 22, 2010 -
My Googling skills are apparently insufficient. I remember once upon a time seeing on the web a picture of a woman's tombstone that said something like "I told you you could have my (coffee cake?) recipe over my dead body" and underneath followed the recipe. Does anyone know where on the net it is? Thanks!
posted by Daddy-O
on Oct 25, 2009 -
My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes. [more inside]
posted by misha
on Sep 28, 2009 -
I'm looking for fat-free (or super low-fat, like under a gram per reasonably-sized serving) recipes for baked goods that you've personally made and enjoyed. Cookies, cakes, quick breads, etc. are all fair game. Bonus points for chocolate stuff. [more inside]
posted by vytae
on Jul 9, 2009 -
I've made four cakes, and two of them have fallen. Enough with all the plates of beans -- please help me overthink (and correct) my cakes. [more inside]
posted by Ms. Saint
on Jun 26, 2009 -
How can I modify a sponge cake recipe to make it lighter? Not in terms of fat content... i mean "air content"-wise. How do I make a cake as fluffy as possible? [more inside]
posted by cheemee
on Aug 4, 2008 -
I recently purchased several boxes of magazines at a garage sale, including copies of a German magazine called "Lisa." It's a typical "woman's magazine" (i.e. fashion, celebrity news, recipes, human interest stories). It's been fun to peruse through it since we don't get much exposure to "foreign" stuff here in the sticks, and one of the recipes caught my eye: Luftige Joghurt-Aprikosen-Torte. [more inside]
posted by amyms
on Nov 7, 2007 -
I believe that Bajan Black Cake is a traditional holiday treat. I sampled some last year and was immediately hooked.
I considered making my own (http://www.visitbarbados.org/explore/black.aspx) this year, but am beginning to think I don't have the time.
Where can I find an authentic version in NYC?
posted by NYCinephile
on Nov 12, 2006 -
Chocolate Cake for SWMBO's birthday: Give me your most absurdly good, chocolate-coma inducing cake recipes! [more inside]
posted by sdis
on Oct 4, 2006 -
While on exchange in Russia (near Novgorod), I was served two foods that I loved but have not been able to find again, and don't know the names for. First was a confection -- semi-dried but juicy berries covered in powdered sugar, about the size of blueberries, but red with lots of little seeds, that came in a small box. Second was a cake that seemed to be made of dozens of layered pancakes with some sort of cream or frosting in between. Anyone know what these are, and where I can find them or a recipe for them in the US?
posted by waxwing
on Jul 11, 2006 -