I have a cake tin (the sprung false bottom type) which, although the bottom seems to fit quite well, has started to leak when I pour cake mixture into it.
Is there anything I can do to rescue the tin and stop it from leaking, or should I just bin it and get a new one?
Wrap the bottom in tin foil before squeezing it into the sides with the clasp.
I don't have a metal cake pan. I bake my normal cakes and cake layers in a pan with a glass bottom and silicone walls, and cakes which can be expected to leak in a porcelain quiche pan. Sadly, my oven has a hot corner. If I don't turn my cake around during the baking, one corner is going to be overbaked or even burn. So I have to turn it while in the oven. But the bottoms of my pans don't slide easily on the rack. The first doesn't touch the rack with the glass, it touches it with the silicone part, which has a friction comparable to smooth rubber. The porcelain pan has an unglazed bottom
I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in a jar). However, the cake is still moist inside, after more than doubling the baking time it originally called for. I don't mind that the consistency is too wet, I'm only concerned about cooking... the internal temperature of 138 degrees? The cake is about 1.5 inches in height. I baked it for 1:10 minutes, then an extra 1 hour with tin foil on top (to prevent the top from burning). The top
So I have this recipe for a hazelnut meringue cake. It asks for an 18cm tin. However, I only have a 24cm tin. I went to the shop today but they do not have a 18cm tin. So i guess there are several other possible options. I could make more of the recipe using the 24cm tin. However the surface of the meringue will be about 2.25x the meringue then when using the 18 cm tin. So does that mean I have to use over 2 times the amount of ingredients? Or won't that work? An other option is not using a tin at all. I actually thought that you do not need a tin for making meringue. So I can just draw
Possible Duplicate: How do you make a cake lift equally and minimize doming? I recently started baking and my cakes always seem to rise more in the center, creating a sort of bump. It has never come out flat, though otherwise the cake seems to taste fine. This happens with regular cakes and vegan cakes with no eggs/milk. Am I not pouring the mixture correctly or is it something to do with my oven? This causes a problem when I try to make layer cakes or some decorative frosting as the cake is convex rather than flat.
Possible Duplicate: How do you make a cake lift equally and minimize doming? Or is it natural for it to happen because the top layer has expanded? what should I do if I wanted to make an even-surfaced cake? Not convex shaped as you can see in the photo? Should I cover the tin with an aluminium foil?
We were trying to prepare a chocolate cake using a Panasonic Microwave. We set the oven to auto mode for cake preparation. There was a time for preheating (180°C) and then asked us to place the cake tin inside which would cook for 35 minutes, but when it was just six minutes after process started, the vessel started to melt. We first used the vessel provided by Croma which melted and then we tried using the vessel provided by Panasonic for microwave, that also melted. What was the cause for this and can we eat the cake that was in the melted vessel?
Possible Duplicate: How long can you keep chocolate, and what is the best way to store it? I just started using white chocolate to decorate dark chocolate covered cake balls. I used a squeeze bottle instead of the standard bag and it worked beautifully. I need to store the left over white chocolate though. What is the best way and how long will it keep? Thanks!
My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of sponge cake with sauce, Diplomat cream and amarena cherries on top. The problem is that I won't have time the day we eat the cake (Saturday) and the day before (Friday), so I need to make it in advance. I'm thinking of preparing the sponge cake, cherry sauce and chocolate mousse on Thursday and build the bottom layers and put it in the freezer. I can make the Diplomat cream on Friday morning
cake pan bottom, could use it without attaching the pan wall) and bake. Blindbake the low crust, then fill the pie, then cover with the lattice. The question is, how to attach it to the pie? Has..., then remove the "weights" and get the filling somehow into the pie. I normally use white beans as weights. But I am not sure how I can get them out without breaking the lattice, as they are quite heavy. Also, I normally line the crust with alu foil when blindbaking. How can I get the alu foil out, and how can I prevent the beans from sticking to the lattice? I don't think there will be problems