hey this for those who are good to very good at baking cake!?

Question by netta: hey this for those who are good to very good at baking cake!?
you know the betty crocker cake mix you get from the supermarkets says mix eggs, water etc. can you mix all the ingredients and only make some now and refrigerate the rest of the cake mix for later? the direction says make 24 cup cakes i want to make 12 but i DONT want to divide the ingredients i just want to make the rest the next day or day after will refigerating the cake mix stop me from baking it another day or is it just as good thanks for the help!

Best answer:

Answer by Connie B
I’m not sure about that, but I’m pretty sure the batter will be O.K. for a day or 2. How about making all, then freezing some; cake freezes well if wrapped well.

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What goes good in a chocolate ganache layer cake?

Question by Db Stall: What goes good in a chocolate ganache layer cake?
If I was to make a chocolate cake and cut it into 4 layers and frost each layer with Chocolate ganache, what would go good with this?

Any suggestions would be good, please also say if you have already tried this and how well it turned out.

I am leaning towards things that doesn’t have to be refridgerated for 3-5 Days. But all suggestions are welcome, since most chocolate cake doesn’t last that long any how, lol. =P

Best answer:

Answer by me
Candied cherries. If you want to have some fun put cherry kisses “mice” on top. http://homecooking.about.com/od/dessertrecipes/r/blcandy25.htm

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Ang good cake recipes and icing tips?

Question by Jayda Malcolm: Ang good cake recipes and icing tips?
I want to make a cake for thanksgiving. Only chocolate or vanille (or marbel) I perfer. Also, I don’t like nuts or (some) fruits on cake. Do you have any reccomendations? I would also like some icing cake tips. One more thing, how do you make fondant and place it on a cake? Thanks for your help!

Best answer:

Answer by Tiffany
Just a small tip.. when making cake, always add about a tablespoon of extra oil. It makes the cake stay moist, even days later.

Know better? Leave your own answer in the comments!

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Gluten Free Chocolate Cake – Simply Good

There are times when simple is enough; in fact it is more than enough, it is perfect. This is a gluten-free chocolate cake for just those times; after a casual dinner with family or friends, on a rainy afternoon curled up with a good book and a cup of coffee or in the evening snuggling with a loved one watching a movie on the couch.

I love this cake warm with just a sprinkling of powdered sugar. It is chocolaty, dense and not too sweet. Of course you can always glam it up if you feel so inclined. Glaze it with chocolate ganache, frost with your favorite icing or split into layers, spread with jam and dollop with lightly whipped cream. This cake is like a great pair of jeans; comfortable, reliable and easy to dress up or down.

Take your ingredients out of the fridge and let come to room temperature about half an hour before starting the cake. You can substitute the flours and starches with your favorite all purpose gluten free flour blend if you like. If there is already xanthan gum in the blend, leave it out of the recipe.

Simply Good Chocolate Cake

Ingredients:

½ cup superfine white rice flour

½ cup sweet sorghum flour

½ cup superfine sweet rice flour

½ cup tapioca starch

1 teaspoon xanthan gum

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher or fine sea salt

1 teaspoon instant espresso powder (optional but intensifies the chocolate taste)

2 tablespoons unsweetened cocoa powder

1 stick unsalted butter, at room temperature

¾ cup granulated sugar

2 large eggs, at room temperature

1 cup sour cream, at room temperature

1 cup semisweet chocolate chips, melted and cooled slightly

1 teaspoon pure vanilla extract

Directions:

Position a rack in the center of the oven and preheat oven to 350 degrees. Lightly spray an 8 inch cake pan with gluten-free non-stick cooking spray, cut a piece of parchment to fit the bottom of the pan, place it in the pan and spray that lightly.

In a medium mixing bowl whisk together the flours, tapioca starch, xanthan gum, baking powder, baking soda, salt, espresso and cocoa powders.

In a mixing bowl of an electric mixer, preferably fitted with a paddle attachment, cream together the butter and sugar on medium high speed until light, about 2 minutes. Scrape down the sides of the bowl, turn the mixer to low and add the eggs one at a time, mixing well after each addition.

With the mixer on low, slowly add half the flour mixture, the sour cream and then the remaining flour mixture. Add the melted chocolate and vanilla and mix until just blended. The batter will be thick. Using a spatula, give the batter a final mix by hand to make sure all the ingredients are fully incorporated. Put the batter into the prepared pan.

Bake for 25 – 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool in pan for 5 minutes and then transfer to a wire rack to finish cooling. Serve warm, room temperature or cold.

Serves 8.

For a pastry quality all purpose gluten free flour blend go here.

For more gluten free recipes go to my blog

FACEBOOK: www.facebook.com TWITTER: www.twitter.com NICKO’S T-SHIRTS: www.zazzle.com.au Ingredients: 4 tbls SR flour (plain flour add 1/4 tsp baking powder) 2 tbls sugar 2 tbls cocoa powder 1 egg 3 tbls milk 3 tbls butter (melted) 2 tbls choc chips ENJOY! ~ Nicko Intro theme to Nicko’s Kitchen is from TwistedTime01 Music from Nicko’s Kitchen is from www.incompetech.com Used with permission
Video Rating: 4 / 5

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Home Baking – What’s So Good About Silicone Bakeware?

Of all the cake baking supplies silicone bakeware is probably one of the most exciting. Cookware made of silicon is available in flexible non stick moulds for cake making, patisserie products or chocolates. Bake ware made from silicon has benefits over traditional metal cookware. These silicone cake making supplies provide many different shapes for making cakes from favourites such as muffins and madeleines to pyramids and heart shapes – wonderful cake baking supplies for enthusiastic cooks.

Silicone bakeware is used by professional chefs but is equally as useful for the home baking enthusiast. These flexible cake making supplies are available in a range of many different shapes so giving a wide scope for experimenting in the kitchen. The non stick moulds are made from 100 percent food quality silicone are dishwasher safe and can withstand temperatures between -40 to + 280 degrees C.

The silicone bakeware are ideal as baking supplies as they allow the cook to simply push the finished cakes out of the moulds once cooked. This cookware has great thermal properties, too allowing the cook to bake cakes and pastries at 10 degrees below the temperature required for traditional metal baking trays. This saves energy and allows a greater degree of control and flexibility in choice of ingredients.

Silicone bakeware is the modern alternative to traditional bake ware it offers a non stick piece of cookware. The bake ware does not require greasing and is not susceptible to rust. The flexible silicone bakeware is flexible and robust even after many washes. This cookware has many exciting benefits over traditional bake ware. So if you feel like experimenting in the kitchen and want to break free of your traditional baking of cup cakes and muffins get yourself some silicone bakeware. The future for your cakes and pastries is as flexible as the moulds themselves.

Learn from our expert cook what baking supplies you will need to make a pound cake recipe in this free baking desserts video on making a pound cake. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis
Video Rating: 5 / 5

A good Egyptian Chocolate Cake recipe?

I have to bake a cake for an upcoming birthday. I was looking to make a (round) chocolate cake, and I was told by my brother that he had once baked an Egyptian Chocolate Cake that was really good. He doesn’t have the recipe anymore, and I can’t find a good recipe anywhere-got any ideas?

Is birthday cake a good present for a 14 years old girl?

cheess cake?chocolate cake?which one is better?

or any other suggestions?

I need a good Christmas dessert recipe?

I would like something chocolate and or mint. Cake, pie or something like that. It needs 2 be able 2 prepare day before. I will have close to 10 people for dinner, PLEASE help me!! I don’t want the same old original desserts I want something different and amazing :)

does anyone know a good buttercream icing and Mousse recipe?

Im making a thanksgiving cake, its layered Red velvet/ Eggnog cake with fondant on top.
the flavor i was thinking about doing for the buttercream was chocolate, Eggnog, or Cream cheese, and for the mousse filling i was thinking about doing a chocolate-caramel with finley chopped Heath bar, or a caramel-coffee mousse.
Does anyone know any other buttercream and mousse that would go great with the cake flavors? or do you think any of my idea are good? i cant decide lol:)
Thanks for your answers.

does this sound like a “good” treat…?

bag? I am making a Halloween treat bag for my kids and nephew (2 1/2, 16 months, 12 months). I am making all this from scratch, but i want to know if this sounds like “enough” or ok foods for them. I am making 2 cake ball suckers each (balls of cake on a stick covored in chocolate), 2 orange suckers with gummy worms in it, (they are not huge) and 2 cookies each decorated for halloween. And i am going to get each a little $1 snow glob with halloween stuff in them.

** My 16 month old is going to stay with my grandparents the day I give them their treat bags, would it be “polite” of me to put extra in his bag? (since I think they would want some =)
I dont mean good=healthy.

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