What is a recipe similar to royal icing but not so stiff?
2 pounds of powdered sugar (one of the big bags) 3 tablespoons of meringue if you do not have the meringue you can use a 1 teaspoon of cornstarch. 6 to 7 tablespoons of water Blend all ingredients together and divided if you want different colors. The more water you add to runnier it will be. You can pipe this mixture for the lining of the cookies and add some in another bowl add a little bit more water and flood the middle. Once all this dries about 30 minutes you can decorate the cookie or cake any way you like. Good luck just finished 7 gingerbread houses with this and they look GREAT. Happy Holidays. They dried perfect.
How do I make sure that the cakes I bake stay soft after baking? They're soft after baking, but once refrigerated, I've to heat it for 5 seconds in the microwave, more than 5 seconds will burn the frosting?
First, why are you keeping cakes in the fridge? Unless there is a specific reason either due to ingredient factors like using dairy cream as part of the filling or fresh fruit and also environmental factors like a very hot room which might melt the butter cream icing, there is no reason to keep cakes refrigerated.Just storing a cake in a reasonably airtight container on the kitchen counter is enough. Lasts for 5–6 days in our house easy, though by the last day gets a bit on the drier side. However, most cakes do not last that long. Most cakes we decorate with buttercream icing, occasionally slicing into two discs and filling with thin layer of butter cream and jam keeps well on the kitchen counter covered well or in a box. We almost never use dairy cream to fill or ice a cake.Fruit cakes using dried fruit last longer in a container, since dried fruit are preserved anyway. Fresh fruit like a layered apple or blueberry cake, however if not eaten within a day, needs refrigeration.A fridge is a very cold but dry environment with the circulating cold air taking away all the moisture and dries out exposed food. If you want to keep particular cakes refrigrated, put them in air tight containers so circulating cold air stays out and does not dry it out. However it will still feel harder as the fat which makes a significant proportion of the cake solidifies at cooler temperatures. When you microwave a refrigerated cake, the solidified fat loosens up and feels soft again. Microwaving too long will melt the fat especially in any frosting.
Does this recipe call for unbeaten egg whites, or beaten till stiff? Confused?
http://www.food.com/recipe/make-your-own-cake-mix-192436 I want to make a PURE white cake So this cake mix recipe is: 2 cups cake flour (I used all purpose flour and it was fine) 2 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups sugar 1/2 cup vegetable shortening And then it says White Cake Variation: Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating. I'm confused, do you add in the eggs unbeaten, or do you beat them separately until stiff and then fold into cake batter. The original yellow cake recipe called for 2 whole eggs, beaten in after the milk. So what do I do for the white cake recipe with the egg whites? Put them in unbeaten?
Cake frosting/icing used on store cake, like Albertsons/Costco???
Hi! I live in the UK, but used to live in California - over here they use marzipan or stiff icing on cake, it just crumbles and is breakable, not soft at all! What I want, is to try and make the icing they use on cakes like at Albertons or Costco. It's white and fluffy, not too overpowering, and very VERY soft! I heard there's sweet and not so sweet icing, so I'm assuming it's the not so sweet one. It's the only icing I like and I can NOT find it here! I don't even know what to tell a baker or cake maker what it's called or how to make it! Can someone who is experienced with the frosting process they use at a grocery store, give me a recipe, and tell me what I would tell a baker so that they understand what I'm looking for in my frosting? And please, I know it may be high in fat, but I don't want a diet recipe or for someone to tell me that homemade is better.
I baked a cake, but the cake got tight after. How can I make the cake soft?
Is the cake really hard and unable to eat? Then there's nothing much you can do about it. The batter must have had less liquid to balance the dry out and/or it is overbaked causing loss of moisture rendering it really hard.Is it rock hard and refuses to even cut? That's it then. Nothing you can do but throw it. Sorry.Is the cake dense but not hard? In essence the batter was not flowing but not too solid either, then as Cris Smith mentions, it a different cake itself. In this situation, you can make trifle, or soak it in sugar syrup or chocolate syrup and serve with ice cream, or cut through in three layers to use it as a base for mouseecakes or cheesecakes.Is the cake 'not-as-soft-as-it-should-be'? Thats fine. Again, the balance of dry to wet ingredients is off. But use it to make other desserts as suggested.
What makes a cake dense? How do I make it more fluffy?
Hi there!Here are some tips to making a delicious, fluffy cake:Add flour gently into the cake batter and don’t overmix. Overmixing flour tends to make a cake really stiff.Eggs add a delicious fluff factor to cakes. The longer you beat the eggs, the more air you give the cake. Generally for a cake that uses two coups of flour, I’d add 2 - 3 eggs. (Depending on the type of cake you are preparing.)When starting out with a recipe that calls for butter and sugar to be mixed first, then do that. Allow the butter+sugar mixture to be beaten until light and creamy. For that, the butter should be at room temperature. Then, gradually add in eggs.There’s a very “basic” German sponge cake that I like to make, which uses no butter. Instead, it requires 6 eggs which must be beaten for 15 minutes. This gives the cake a wonderful fluffy texture. I’ll link the recipe to that cake for you here.[1]Footnotes[1] German Sponge Cake - Cake without Butter
How can you make a very large cake at home?
It depends on what you mean by biggest… I think the most massive I’ve made was a hummingbird cake I made for a pastor’s retirement party that was 15″ x 22″ (38cm x 56cm). I baked 4 half-sheet (11″ x 15″) cakes and cut each in half horizontally to make 4 layers. I had found a recipe that yielded a slightly firmer hummingbird than usual, which worked really well. I make the horizontal cuts using a very sharp and thin serrated bread knife, and more the layers using a stiff cake board. It turned out pretty well, actually:The cross I cast in chocolate using a template I cut out of foam-board, and I did the stained-glass work in royal icing to match the cross in the sanctuary of the church as best I could. I like the basket-weave style for the sides because it’s easy to do (if a little tedious), but looks nice and hides goofs well. I have a chest freezer in the basement and live about a mile away from the church, so I gave it an almost-freeze to firm it up for the trip, put it in a giant cardboard box, and drove very slowly to get it there. It’s on a thick chunk of polyethylene that I use as a cutting board (you really need something strong for a base).
Recipe for Lemon Cream Cake from the Olive garden...?
OLIVE GARDEN LEMON CAKE RECIPE Ingredients: 1 3/4 cup cake flour 1 tablespoon baking powder 1 teaspoon salt 1/2 cup white sugar 1/2 cup vegetable oil 6 egg yolks 3/4 cup water 1 tablespoon lemon zest 6 egg whites 1/2 teaspoon cream of tartar 3/4 cup white sugar 1 cup heavy whipping cream 2 1/2 cups lemon pie filling 8 slices lemon Directions: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil,egg yolks, water and lemon rind. Beat with an electric mixer until smooth. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake. To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff. To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
What should the consistency of cake batter be?
The right texture of your cake mix depends on the product you're trying to produce. Problems with baked goods don't usually happen in the oven, they occur in the mixing stage.If you think about it, ALL of baking comes down to 5 basic ingredients; flour, egg, liquid, leavener and seasonings. But, HOW you combine these items can result in soft pastries or chewy French bread, so mixing is very important.If you are trying to make a delicate cake, the batter should be smooth and velvety with the emulsification between the fat and liquids achieved fully through the egg liaison.If you're making a pie crust or cookies, your mixture will be more "mealy" because the pieces of fat will render and give a flakier product.While there are many mixing methods in baking, most items use the Creaming Method. This is when you mix butter and sugar in the first stage to add air and consistency to the mixture. Then, it's usually eggs that are added but they must be done SLOWLY to allow for the mixing of two unmixable items. Then comes liquid, dry ingredients and flavorings.The Muffin method is where melted fats are combined with all ingredients at once, like making brownies or muffins.The Biscuit method mixes flour and fat for pie crusts, biscuits and scones.Each of these methods will give batter that looks differently based on the results you need.Here are some videos that might help you more:"Mixing Is More Important Than Baking"Mixing is More Important Than Baking in Christmas Cake Recipes « Chef Todd Mohr's Web Cooking Classes"Flaky Pie Crust Or Mealy Pie Crust - Avoid Soggy Bottom Pies"Flaky Pie Crust or Mealy Pie Crust? Avoid Soggy Bottom Pies With The Right Choice. « Chef Todd Mohr's Web Cooking Classes"The Number One Method For Mixing Cookies"Flaky Pie Crust or Mealy Pie Crust? Avoid Soggy Bottom Pies With The Right Choice. « Chef Todd Mohr's Web Cooking Classes