This is a three-part question:
For the cooking, reduce the time but keep the temperature the same as before. If the large tin took 30 mins, then the cupcake might just be 8 to 10 minutes. The other questions are too vague to answer. How many cupcakes will vary from recipe to recipe and some recipes require other changes to make them work. There's no single answer that can apply to everything. A bit of trial and error will be required or else be more specific in your question as to what cake type you wish to try.
I need to frost a cake and cupcakes with a cream cheese frosting for a late morning party tomorrow. I do not do a lot of baking so I'm concerned about when I should frost the cakes. For the sake of time tomorrow I'd prefer to frost the cakes this evening, but am worried about overnight storage of a cream cheese frosting. Can I frost the cakes tonight and leave them frosted on the counter? If left on the counter do they need to be covered? Would it be better to place the cakes in the refrigerator? Is my best bet to wait until tomorrow before frosting?
(This may be a silly question, but I'll ask anyway since I am curious about this.) We have an older fridge and it has a drawer labeled "snack pan." I'm not sure how to understand "snack" here. What is a snack pan refrigerator drawer intended to hold? Is it primarily for deli meats? Or else should deli meats go in the "chilled meat compartment"? What else goes in a snack pan? Is the benefit of a snack pan drawer to simply provide a place for smaller/shorter items to keep the shelves free for other things, or does food being in snack pan affect the food differently (such as how the chilled
I made two kinds of cupcakes recently from Who You Callin' Cupcake? and both of them collapsed in the center. The cupcake that collapsed the most was the Devil's Food Cupcake. This contained: all-purpose flour sugar cocoa powder baking soda salt canola oil vinegar vanilla hot coffee I baked them in a dark cupcake pan with white paper liners. Why did this collapse and how can I stop this?
Arepas are a traditional dish from Venezuelan cuisine. After eating them a couple of times, the other day I decided to try to cook them myself. I searched over the internet the recipe and I found several differences. Ones cooked it mixing the pre-cooked corn flour P.A.N. brand with water, others with milk. Some fry them in the oven, other in the pan. And there is even yellow or white corn flour. So in brief my question is, what's better to cook arepas? to use yellow or white pre-cooked corn flour? to use water or milk? to cook them in the oven or in the pan?
, why this failed, but that only leads me to a deeper why which I have been unable to answer myself: Why did this happen with one of iSi's own recipes, found in the very recipe book that is included in the same box as the whipper itself? I have to assume that iSi knows what they're doing and it was me that screwed up; but how? What did I do wrong and how could I have fixed it? Some possible.... Perhaps the recipe was actually referring to one of these? I used ordinary (14%) sour cream; perhaps the fat content was too high and the recipe intended for light or even fat-free sour cream? I had
just enough water to the flour mixture and knead into a hard dough. How hard should the dough be so that the resultants biscuits are chewy NOT HARD? Why can't pure Wheat flour replace Maida since the recipe asks for a hard dough? http://goodethnicveggiedelights.blogspot.in/2011/05/mathri-traditional-indian-namkeen.html Recipe Ingredients * Semolina (suji) - 1/3 cup Above recipe asks only for Maida, but this one (for the same dish) asks for Semolina as well. What would addition of Semolina do to the Namkeen Mathri?
I am planning to create a carrot cake that should be a bit different from what people usually think of when they think of carrot cake. Please note: This is not a recipe request! My carrot cake... or well knows flavor combinations. I want to be creative, but not too bold. Basically I just want to add different textures and bit of a fruity and fresh flavor to it, so: What do you think about a layer of raspberry gel inside the cake? What do you think about a layer of orange gel inside the cake, maybe with a bit of ginger? What do you think about a passionfruit layer? Maybe together
I am planning on making a Gift In a Jar for a cake. An example of a Gift In a Jar can be found here. Basically I would be putting the following ingredients in the jar: Flour Cocoa Baking powder Baking soda Salt Cinnamon White sugar Brown sugar Chopped Almonds The recipe just calls for me to put all the ingredients into a bowl, mix and pour into a pan. No seperation of dry and wet ingredients... should leave out? How far in advance could I put it all together?
the cake! Question: How to prevent glacé icing from running off the cake? Notes: I realize I could use butter cream or fondant instead of glacé icing. (In fact, I'm probably going to do that at some...It sounds simple enough. You take some icing sugar, wet it, mix it up until it's smooth, and then cover your cake with the stuff. The problem is, when I do this, the icing always runs off the top of the cake. Each time I make icing, I make it even drier than the last time. (Although never as little as 3 tsp per 100g. If you do that, it's just powder. I got 4 tsp to work though.) I've now