After cooking a pound cake, should I place it in the freezer or in the refrigerator?
This is going to depend on how long you want to keep it for. If you're serving it soon (say, same day, maybe next), then don't refrigerate it at all, though some people seem to think it gives better flavor to refrigerate overnight.
If you've used e.g., buttercream frosting, you'll need to refrigerate or freeze it, unless you're serving immediately after frosting. Some fillings may also require refrigeration.
If you're storing short term, up to maybe a week, refrigerate it.
If you're going to be storing it long-term (more than a few days, up to three months), you'll need to tightly wrap it once its cooled, and freeze it. After more than 3–4 months, flavor will be lost, but it'll still be safe to eat, as long as its stayed at 0°F/-17°C or below.
Can cooked lobster meat (which I bought in a fish market the other day) be frozen and, if so, how? Was thinking just placing it in a Zip-loc bag and placing in the freezer. This is just a small amount - at $30.00/pound, definitely not going overboard here, but much cheaper than restaurants! So we're only talking about 1/2 pound but even so, wanted to know if I could freeze it until next week or so. Thanks- Randy
I have a recipe for pound cake that I love, but I make it in a tube pan. I would like to make it in a 9x13 oblong pan, but don't know how long the cake should bake or if the recipe I use in the tube pan would fit into the oblong pan. Any help would be appreciated.
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?
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
This is a three-part question: Which classes of cake are unsuitable for cupcakes? Can I do angel food cake or pound cake? What changes do I need to make when converting a normal cake recipe for cupcakes? Temperature or baking time changes? Roughly how many cupcakes should I expect from a recipe scaled for a 9x9 pan, a 9" springform pan, or a 12 cup Bundt pan? I'm not looking for precise counts, just a rough estimate to the nearest 5 cupcakes.
If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
I bought a 3 pound bag of peeled garlic. Some of them have white mold on them. Should I throw the lot away or pick through the bad ones & discard?
A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active dry yeast should I substitute per compressed yeast cake?
Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot... this out? Also, assuming the meat is safe, and still worth cooking, should I attempt to utilize the blood in building up the sauce; if so how? (I will likely be preparing the sauce using [drippings/blood(?)], a pound or so of mushrooms, and cream/sour cream.)